Each tribe has their own native dish that they’re proud and being known for.
In Nigeria, Ekpang Nkukwo is widely attributed to the two South-South states; Akwa-Ibom and Cross River – Ibibio and the Efik tribe, respectively, and some parts of Bakweri tribe in Cameron.
Ekpang Nkukwo is among the top delicacies most especially the Efiks offer to their guests or used in any special event.
Made of freshly-grated cocoyam wrapped in cocoyam leaf or pumpkin leaf greens and can be according to your preference.
INGREDIENTS:
- Cocoyam.
- Water Yam (Optional)
- Snail (Optional)
- Vegetables (scent leaf, pumpkin or spinach)
- Fresh cocoyam leaves.
- Palm oil.
- Crayfish.
- Onions.
- 2 milk cups of Periwinkles.
- Beef or goat meat.
- Dried fish.
- Offal.
- Pepper.
- Salt.
- Maggi.
HOW TO COOK EKPANG NKUKWO.
- Wash and steam the beef/goat meat, offals and dry fish with the season.
- Flay, wash and grate the cocoyam and water yam together (if you must add water yam).
- Mix them together, then add salt and season and stir mix thoroughly.
- Wrap the paste in the leaf in tiny pieces and pour the steamed beef and offals into the already wrapped Ekpang.
- Blend the crayfish and pepper, wash the Periwinkles and add then set pot on.
- Boil water to its boiling point then pour into the Ekpang and cover the pot
- Allow it to cook for 25-30 minutes before you can stir.
- Stir it while cooking till its well cooked.
- You can add water if dry.
- Wash, and slice your leaves. Pour them inside the pot. Stir occasionally for 3-4 minutes before bringing down your pot.
Your yummy is ready!
