Ekpang Nkukwo
Ekpang Nkukwo is a traditional dish of the Efik and Ibibio people of southern Nigeria. It is made from grated cocoyam wrapped in cocoyam leaves and cooked with palm oil, fish, meat, periwinkle, and seasonings. It is commonly served during special occasions and family gatherings.[1][2]
- Prep
- 36 min
- Cook
- 1 hr 25 min
- Total
- 2 hr 1 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Grater
Equipment
Knife
Equipment
Bowl
Equipment
Cooking pot
Equipment
Wooden spatula
Equipment
Cutting board
Procedure
Peel and wash the cocoyam thoroughly.[3][4]
Procedure
Grate the cocoyam into a smooth paste.
Procedure
Wash the cocoyam leaves and cut off any hard stalks.
Procedure
Place a small quantity of the cocoyam paste in each leaf and wrap it securely.
Procedure
pour plam oil into the cooking pot
Procedure
Arrange the wrapped cocoyam parcels in the cooking pot that already contains plam oil.
Procedure
Add the fish, stockfish, dry fish into the pot
Procedure
pour in your pepper, onions, crayfish, seasoning cubes.
Procedure
In a separate pot boil hot water that will be enough for the food.
Procedure
put your cooking pot on fire and pour in the already boiled water into the cooking pot that contains your cocoyam parcels and ingredients and stir gently using a wooden spatula.
Procedure
Cover the pot and let it cook on medium heat for 2-3 minutes, then you pour in your periwinkles and stri gently.
Procedure
Cover and cook over medium heat for about 1-2 hours, adding water if necessary.
Procedure
Stir carefully from time to time to prevent burning.
Procedure
Continue cooking until the cocoyam is soft and the sauce is thick.
Procedure
Serve hot.
Photo: Jostbrain · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 21 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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