CAMEROONIANS RECIPES (EKWANG)

Ekwang” is a dish very common in the South West Region of Cameroon and is said to have originated from this Region. This dish relished by many and contains the basic classes of food, the flavor and taste are heavenly mouth-watering.  It is cheap, fast to prepare and very nutritive. It is usually wrapped in vegetables which are so rich in vitamins.

Ingredients

·       Red oil

·       Coco yams(“macabo”) (not achu coco)

·       Coco yam leaves

·       1 Cup Njanga (Crayfish)

·       Stock cube

·       Salt

·       Ginger

·       White pepper

·       Garlic        

·       Red pepper

·       Smoked fish

·       Water

METHOD FOR PREPARING EKWANG

1. Peal the Coco yam and wash thoroughly, wash Coco yam leaves and separate into desired pieces

 2. Grind pepper, garlic and ginger and grind crayfish separately, grater Coco yam using a grater.
3. Put small amount of red oil in the pot and make sure that the whole pot is covered with oil.
 4. Add salt, ground coco yam and add a bit of water to make the mixture a bit loose.

 5. Tie the grounded Coco yam into the small pieces of Coco yam leaves and place them into the oiled pot.
 6. Add stock cube and salt, ginger, garlic and smoked fish with water and oil into the pot and allow to cook.
 7. After 10 minutes, DO NOT STIR WITH SPOON. Lift both sides of pot with pot handlers, and gently shake. Keep heat on med-high and cook for about 30mins.  Then open and put your crayfish. Add a little water, salt, or stock cube if not enough.
Allow the “ekwang” to cook for 25minutes after which your “ekwang” is ready to serve.