Ekpang Nkwukwo a delicacy for special occasion

Ekpang Nkwukwo is one of the Nigerian food recipe, native to the South South region. It is a special delicacy for the people of Cross River and Akwa Ibom States.

Ekpang Nkwukwo is so special that it is reserved for special occasions.

Ingredients

Cocoyam

Water Yam (Optional)

Vegetables

A big bunch of tender cocoyam leaves Pumpkin leaves

Scent leaves (nchanwu, efirin)

Palm oil: a generous quantity Crayfish

Onions

Periwinkles

Assorted Beef & Offal

Dried fish

Snail (Optional)

Pepper & Salt to taste

Seasoning cubes

Before you cook the Nigerian Ekpang Nkwukwo

Rinse and cook the beef, offals and dry fish with the seasoning till done.

Peel, wash and grate the cocoyam and water yam. Mix the two together and set aside.

Prepare the pot by rubbing a generous amount of red palm oil on the insides of the pot.

Rinse the tender cocoyam leaves and tear into medium pieces. If using pumpkin leaves, wash these and set aside. Blend the pepper and crayfish and set aside. Wash the shelled or unshelled periwinkles. Rinse and slice the scent leaves into tiny pieces.

Cooking directions

Place unshelled periwinkles at the base of the well-oiled pot.

Scoop a small quantity of the grated cocoyam into a piece of the torn cocoyam leaf or one pumpkin leaf.

Wrap the cocoyam with the leaf and place in the pot.

Add the pepper, crayfish, onions, shelled periwinkles and assorted beef.

Add hot water to the level of the pot contents and set to cook on medium heat for 20 minutes.

Add the scent leaves, a generous amount of palm oil and salt to taste.

Cook for 5 more minutes and the Ekpang Nkwukwo is done.

Leave to stand for 5 minutes and stir. Your Ekpang Nkwukwo is ready to serve.