Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ekpang nkwukwo. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Ekpang Nkwukwo is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Ekpang Nkwukwo is something which I’ve loved my entire life.
Ekpang Nkwukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle. It is a Nigerian food recipe native to the South South Eastern Nigeria. Ekpang Nkwukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle.
To begin with this recipe, we have to prepare a few ingredients. You can have ekpang nkwukwo using 16 ingredients and 46 steps. Here is how you can achieve that.
The ingredients needed to make Ekpang Nkwukwo:
- Prepare Cocoyam 8 - 10 (the red ones)
- Prepare Cocoyam leaves or Ugu leave
- Prepare 1 Tsp Black Pepper
- Take 5 fresh pepper pounded
- Get I cooking spoonful of Crayfish
- Make ready Dried Shrimps slighted pounded
- Get 3 handful shelled periwinkles
- Take Dried Fish
- Prepare Stockfish
- Get Pomo
- Get Smoked Panla fish
- Prepare Palm oil
- Get A.handful of uzuzia leaves or scent leaves
- Get 1 big red onion
- Take 1 season cube (optional)
- Make ready to taste Salt
It is a Nigerian food recipe native to the South South Eastern Nigeria. Ekpang Nkwukwo is a cocoyam recipe eaten mainly in Cross Rivers and Akwa Ibom States. This special delicacy is relished by many and the taste is mouth-watering. Ekpang is a savoury cocoyam dish bursting with many layers of flavours Tnis dish is usually made for that special guest, friend or even business associates.
Instructions to make Ekpang Nkwukwo:
- Peel the cocoyams
- Wash them in running water, then grate very smoothly.
- After grating, season with salt, black pepper and 2 table spoon of oil.
- Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.
- Cover the bottom of the.pot with oil and spead out the periwinkles. (This serves as a barrier against burning.)
- Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.(Don't put in too much sobit wont spill out)
- Placed the wrapped cocoyam into the pit on the perwinkles.
- Repeat the process of wrapping till you run out of thengrated cocoyam
- Meanwhile, you should av steamed the stockfish and pomo to soften and flavour them up.
- Add the stockfish, Dried fish, Smoked Panla, the big red onoin chopped, fresh pepper, reaining black pepper on the top.
- Pour boiling water to cover the pot.
- Then sprinkle the salt over it and allow to cook.
- Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.
- Lastly, you add the crayfish and scent leave or uzuzia (which ever one you are using) allow to cook for 5 mins.
- Then stir with a wooden spoon to ge all the ingredients well blended in and taste.
- Your Sun kissed Ekpang Nkwukwo is ready to eat.
- Wash them in running water, then grate very smoothly.
- After grating, season with salt, black pepper and 2 table spoon of oil.
- Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.
- Cover the bottom of the.pot with oil and spead out the periwinkles. (This serves as a barrier against burning.)
- Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.(Don't put in too much sobit wont spill out)
- Placed the wrapped cocoyam into the pit on the perwinkles.
- Repeat the process of wrapping till you run out of thengrated cocoyam
- Meanwhile, you should av steamed the stockfish and pomo to soften and flavour them up.
- Add the stockfish, Dried fish, Smoked Panla, the big red onoin chopped, fresh pepper, reaining black pepper on the top.
- Pour boiling water to cover the pot.
- Then sprinkle the salt over it and allow to cook.
- Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.
- Lastly, you add the crayfish and scent leave or uzuzia (which ever one you are using) allow to cook for 5 mins.
- Then stir with a wooden spoon to ge all the ingredients well blended in and taste.
- Your Sun kissed Ekpang Nkwukwo is ready to eat.
- Wash them in running water, then grate very smoothly.
- After grating, season with salt, black pepper and 2 table spoon of oil.
- Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.
- Cover the bottom of the.pot with oil and spead out the periwinkles. (This serves as a barrier against burning.)
- Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.(Don't put in too much sobit wont spill out)
- Placed the wrapped cocoyam into the pit on the perwinkles.
- Repeat the process of wrapping till you run out of thengrated cocoyam
- Meanwhile, you should av steamed the stockfish and pomo to soften and flavour them up.
- Add the stockfish, Dried fish, Smoked Panla, the big red onoin chopped, fresh pepper, reaining black pepper on the top.
- Pour boiling water to cover the pot.
- Then sprinkle the salt over it and allow to cook.
- Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.
- Lastly, you add the crayfish and scent leave or uzuzia (which ever one you are using) allow to cook for 5 mins.
- Then stir with a wooden spoon to getball the ingredients well blended in and taste.
- Your Sun kissed Ekpang Nkwukwo is ready to eat.
So you've heard that ekwang is tedious, time consuming to make but still crave it… long for it …and want to make it. I am going to show you how to make it. Ekpang Nkwukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle. Ekpang Nkwukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle. Ekpang Nkwukwo is so special that it is reserved for spec.
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