Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ekpang nkukwo. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Ekwang, also known as ekpang nkukwo, is made of freshly grated cocoyam, then wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish. Ekpang-Nkukwuo as the name implies is a native porridge well known among the Efiks and Ibibios in south-south Nigeria; it is simply a special cocoyam porridge prepared by wrapping grated cocoyam. Ekpang Nkukwo is similar to the Ijebu Ikokore (recipe HERE), as they are both pottage dishes.
Ekpang Nkukwo is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Ekpang Nkukwo is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have ekpang nkukwo using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Ekpang Nkukwo:
- Prepare Cocoyam
- Take Palm oil
- Prepare Crayfish
- Take Fresh pepper
- Get Dry fish
- Make ready Fish stock
- Get cubes Knor
- Prepare Ugu leaves for wrapping
- Make ready leaves Scent
- Take to taste Salt
Ekpang nkukwo is one of the most favorite Nigerian foods. Entrepreneur, Educationist, God lover, the voice of reasoning, Strategist. Ekpang-Nkukwuo as the name implies is refers to a special cocoyam porridge, wrapped with tender cocoyam leaves, lettuce, or spinach. When Efik and the Ibibios are mentioned, two things readily come to mind, their fattening room tradition and their heavenly delicacies.
Instructions to make Ekpang Nkukwo:
- Peel your cocoyam, wash, grate with the smallest size of grater, then set aside - Roughly blend your pepper and keep for later use
- Season your dry fish with knor and salt, then boil, I did this so as to create stock and also unleash all the flavour of the dry fish - Detach your ugu leaves from its stem, wash and set aside
- Add palm oil to your cooking pot and shake it so as the oil will go round the pot, this is to prevent the Ekpang from burning - Add little quantity of water and little salt to season the cocoyam, the water is to make a little lighter
- Mix together, then start wrapping with the ugu leaves and drop carefully in the pot - Continue the process until all the cocoyam is wrapped - Set the pot on fire
- Add your stock and more water if necessary - Add crayfish, blended pepper, stock cube, and fish - Cover and start cooking
- Lower the heat once it starts boiling so as to prevent it from burning - Cook on low heat for about thirty to fourth minutes - Stir and adjust the taste if necessary
- Add your sliced scent leaves - Once is cooked and thickened like yam porridge, turn off your heat and bring down
Ekpang Nkukwo na very important food for di Efik pipo of Cross River State, south-south Nigeria. Dem dey cook am for big family gatherings like weddings and e dey take time to prepare. Cococyam porridge popular known as Ekpang nkukwo, is a native Efik meal and apparently is also native to Cameroonians. Made from grated cocoyam and water yam (optional). This is how to cook Ekpang Nkukwo. ▫ Peel, wash and you can either grate or blend the cocoyam. ▫ Pick Your Cocoyam leaves.
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