Ekpang Nkukwo also known as Ekwang, is a very special native delicacy peculiar to the Efik and Ibibio people of the South-South geopolitical zone. It is a food that has high nutritional value with a lot of health benefits.
It is very simple to make, and it’s very delicious to taste. From its sweet aroma to its rich content, no one leaves the plate empty after being served Ekpang Nkukwo.
Ekpang Nkukwo Ingredients
- 500g cocoyam
- 250g Water Yam (Optional)
- A big bunch of tender cocoyam leaves
- Pumpkin leaves( if you cannot find cocoyam leaf)
- Scent leaves (Nchanwu, Efirin)
- Palm oil (a generous quantity)
- Ground crayfish
- Dried Prawn
- 2 large onions
- Periwinkle ( 300g shelled and 250g unshelled)
- Assorted Beef as desired or your preferred meat option.
- Stock fish as desired
- Cow stripe ( saki)
- Dried fish as desired
- Snail (Optional)
- Yellow Pepper ( 2-3 pieces)
- Salt to taste
- stock cubes
Ekpang Nkukwo preparation Procedures
Wash the unshelled periwinkle in plenty of saltwater (add some salt to the water to wash). Rinsing continually till it comes out clean, you will definitely know when it is clean, as the water will be very clear and free of dirt and sand.
Wash the meat and put it into a clean pot, add in your stockfish, dried fish, cow stripe and cow skin( pomo). Add salt and seasonings cube to taste. Add in a very small amount of water and bring it to boil, once it’s done, remove the done content and keep the stock aside for later use.
Next, you peel, the cocoyam and water yam, then wash and use a grater to grate the cocoyam and water yam( This will form a paste after grating) and set aside.
Wash the tender cocoyam leaf, shredding it with your hand into sizeable pieces. Scoop a little of the grated cocoyam paste and place it on the shredded piece of tender cocoyam leaf, then wrap up gently. But if you are using pumpkin leaf, remove from the stick, shred and fill in with the paste and wrap it up.
Repeat this process till you have exhausted the paste and leaf.
In a clean pot, apply palm oil generously inside the pot, rubbing the sides and bottom of the pot( inside). Arrange the washed shelled periwinkle at the base of the pot, and place the wrapped cocoyam paste inside it and place it on fire.
Add in your meat stock( water from boiling the meat), stockfish, dried fish, cow stripe and skin. Also now is the time to add in your slightly mashed pepper and crayfish, dried prawns, seasonings and some salt to taste. If you are using snail now is also the time to put in, then add some warm water that is about the contents of what is in the pot.
Please be careful not to add too much water.
Cover and allow it to cook for about 20 mins medium-high heat, then you can add the tiny-sliced and washed scent leaf into the pot, adding some more oil if the oil used in rubbing the pot was not sufficient. Leave it to simmer for another 5mins and then put it down. Your Ekpang Nkukwo is read!
You can serve it hot with a chilled bottle of wine or any choice drink. This is the kind of food you eat and sleep to dream a wonderful dream.