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How to Make Ekpang Nkukwo (Ekwang) - Cooking Tips

How to Make Ekpang Nkukwo

How to make Ekpang Nkukwo (Ekwang) - cooking tips. Ekpang Nkukwo; also known as Ekwang is a traditional food native to the South-South Eastern part of Nigeria, particularly the people of cross river and Akwa Ibom.

Course Main Course
Cuisine African Food, Nigerian Food
Keyword African food, African soup, Nigerian food, Nigerian soup
Prep Time 1 hour 20 minutes
Cook Time 52 minutes
Total Time 2 hours 12 minutes
Servings 4 people
Calories 250 kcal
Author Ed Brown

Ingredients

  • 3 Med. Size Cocoyam(s)
  • 2 Small Water yams (Dioscorea alata L.)
  • 2 Small Onions (Bulb)
  • 1 Kg Beef
  • 4 bunchs Cocoyam leaves (as much as needed to wrap the cocoyam and water yam)
  • ½ Cup Unshelled Periwinkles
  • 1 Medium Dry Fish
  • ½ Cup Fresh Shrimps
  • 6 dressed Crabs (optional)
  • 3 tbsp Crayfish (grounded)
  • 1 Cup Pieces Stock Fish
  • 8 pcs Scent Leaves
  • 1 tbsp Dry Pepper
  • ½ Cup Fresh Pepper
  • 2 Cooking Sp. Palm Oil
  • 4 Cubes Seasoning Star Maggi/Know Cubes
  • ½ tbsp Salt To Taste

Instructions

  1. Wash the beef and stock fish into a pot. Add onion, seasoning cubes, salt and water. Bring to boil until they are both soft.

  2. Cut the cooked beef and stock fish into smaller pieces and set aside.

  3. Peel and wash the cocoyam and water yam properly. Cut them into smaller pieces. You should do this in a clean bowl ofwater to prevent discoloration.

  4. Grate or blend the cocoyam and water yam mixture and set aside. If you are using the blending method, avoid using too much water to blend.

  5. Mix the grated/blended mixture with little water to soften it further. Add a pinch of salt and continue mixing.

  6. Rinse the cocoyam leaves properly and tear into medium pieces and set aside.

  7. Scoop a tablespoon of the grated/blended mixture and wrap it lightly with a piece of cocoyam leaf to form the shape offingers (the wraps are shaped cylindrically).

  8. Blend the fresh pepper and set aside.

  9. Wash the fresh shrimps and the deshelled periwinkle.

  10. Wash and slice the scent leaves.

  11. Prepare a clean pot for cooking the Ekpang by rubbing pam oil at its sides and base.

Recipe Notes

Method

  1. Place periwinkle at the base of the oiled pot.
  2. Arrange the wrapped cocoyam fingers in a circle in the oiled pot. Place each wrap on each other until the wraps are exhausted.
  3. Add 2 cups of water sequentially from the edge of the pot. Allow to boil on low heat.
  4. Add the pieces of cooked beef and stock fish, dry fish, shrimps, salt, crabs, seasoning cubes and fresh pepper.
  5. Continue cooking on low heat.
  6. Shake the pot after about 20mins. This will loosen up the food and prevent it from sticking to the base or sides of the pot. Remember, do not stir.
  7. Add the meat stock and palm oil and cook for another 10mins.
  8. Stir by lifting the Ekwang from side to side with a wooden spoon so that the Ekwang does not become mushy.
  9. Add crayfish, dry pepper and scent leaves. Stir gently. Allow to simmer for 5mins.
  10. Your Ekwang is ready, serve hot