Today on our MBBA Tasty Thursday, Ekpang Nkukwo, a traditional southern Nigerian meal will be explored. This meal is also widely enjoyed in other west African countries like Cameroon.
It is made of freshly grated cocoyam, then wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish, red oil and other spices depending on the cooks preference until cooked to perfection.
INGREDIENTS
- Water yam
- Cocoyam
- Periwinkle
- Green Leafy Vegetable
- Beef/goatmeat
- Dry fish
- Cow Skin
- Crayfish
- Palm oil
- Seasoning cubes
- Salt
- Pepper
- Curry
COOKING METHOD
Peel the water yam and cocoyam. Wash thoroughly and cut into cubes
Grate the water yam and cocoyam into a neat bowl, add salt and seasoning cubes into the grated content and mix properly.
Cut off the vegetables from the stem, wash properly and use the leaves to wrap the cocoyam and water yam mix: pick a vegetable leaf, scoop the content and wrap. This process takes a longer time. Wrap and drop into the pot you intend cooking with.
Wash the meat and fish. Bring them to boil and when it’s ready, pour the stock into the pot of wrapped mixture.
Add the washed periwinkle, cow skin, seasoning, pepper and other cooking ingredients, except the curry vegetable and palm oil.
Boil some water and add to the ekpang pot and bring the pot to boil, do not stir. Cover and simmer for about 30minutes.
After 30minutes, uncover and stir properly. If it is properly cooked, add the curry and palm oil and stir.
Ekpang Nkukwo meal is ready! Set the table and enjoy one of the most delicious meal in west Africa.
