YAM RECIPES (EKPANG NKWUKWO)

YAM RECIPES (EKPANG NKWUKWO)

Ekpang Nkwukwo is one of the traditional delicacies made with grated cocoyam, water yam, cocoyam leaves and periwinkle. This dish relished by many and contains the basic classes of food, the flavor and taste are heavenly mouth-watering.  It is food recipe native to the South South Eastern, Cross River and Akwa Ibom States of Nigeria. Ekpang Nkwukwo is so special that it is reserved for special occasions.

It  usually wrapped in vegetables which are so rich in vitamins, there certainly cannot be Ekpang without periwinkles. Periwinkles are low in fat and calories but contain protein, omega-3 fatty acid and water

                                                              

Ingredients for Ekpang Nkwukwo

• 500g cocoyam
• 250g Water Yam (Optional)
• 2 milk cups (300g shelled or 500g unshelled) Periwinkles
• Assorted Beef & Offal
• Snail (Optional)
• Vegetables:
• A big bunch of tender cocoyam leaves
• Scent leaves (nchanwu, efirin)
• Pumpkin leaves and
• Palm oil: a generous quantity
• A handful crayfish
• 3 medium onions
• Dried fish
• Pepper & Salt to taste
• 2 stock cubes

Before cooking the Ekpang Nkwukwo

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

2.     Peel, wash and grate the cocoyam and water yam (if you will be using this). Mix the two together and set aside.    

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

4.     Rinse the tender cocoyam leaves and tear into medium pieces. If using pumpkin leaves, wash these and set aside.

5.     Blend the pepper and crayfish and set aside.

6.     Wash the shelled or unshelled periwinkles.

7.     Rinse and slice the scent leaves into tiny pieces.

Cooking directions for Ekpang Nkwukwo

1.     If you will be using unshelled periwinkles, place these at the base of the well-oiled pot.

2.     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. Repeat this procedure till all the grated cocoyam (and water yam) is exhausted.

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

4.     Add hot water to the level of the pot contents and set to cook on medium heat for 15-18 minutes.                                  

5.     Now, add the scent leaves, a generous amount of palm oil and salt to taste. Cook for more 4 minutes and the Ekpang Nkwukwo is done.

6.     Leave to stand for 5 minutes and stir.