EKPANG NKUKWO

Ekpang Nkukwo is one of the traditional delicacies of the Ibibios and Efiks in the South-south geographical region of Nigeria. Its  main ingredients are wateryam and cocoyam (some people prefer to use much wateryam and add a little quantity of cocoyam while the reverse is the case for some other people). It is generally believed that the cocoyam acts as a tenderizer.

The taste of this special delicacy is toothsome and very yummy and can't be resisted by anyone.

The competency of a good wife in this part of the world is measured by her ability to prepare this palatable meal and other indigenous delicacies. 

Ingredients 

•1kg cocoyam or as desired

•100g wateryam or as desired

•Wrapping leaves(cocoyam leaves, spinach, potatoe leaves, pumpkin leaves)

•Palm oil

•Beef,Hide(Kpomo),goat meat,snails or dried/smoked fish(optional)

•hot water(2cups) 

•crayfish/prawns/shrimps

•pepper/chilli 

•Maggi or Knorr cubes to taste

•onion (optional)

•shelled periwinkles (optional)

•chopped scent leaves (ntong,adusa,ikoh)

CAUTION 

Some species of cocoyam itch terribly and so many people are allergic to this, so I would advise that you ask for the cocoyam that is good for Ekpang Nkukwo (white cocoyam) in any of the markets around and it will be shown to you and when crating it...remember rub Palm oil on your palm because it's believe that Palm oil aid in stopping itchiness.

DIRECTIONS 

•Season or marinate and boil the meat for stock

•cook the periwinkle for 5-7minutes in salted water, then drain the periwinkle dry

•Rub moderate Palm oil inside the pot (it helps the food not to get burnt easily)

•pour the periwinkle in the pot from base to top (anti burnt agent)

•To the cocoyam and wateryam paste/mixture,crush and sprinkle Maggi and salt and mix properly with your palms

•Use your desired wrapping leaves to make small wraps of the mixed cocoyam and wateryam paste starting from one tip of the well dressed leaf to the other end and make wraps till all the mixed paste is finished 

•Boil 2cups of water and pour into the pot that has the wrapped Ekpang in it then steam for about 5minutes,add the dried fish,meat or stock fish 

•add the crayfish, pepper, onions and seasoning cubes and the stock, allow to cook for about 15-20minutes on medium heat,add the fresh Palm oil and lastly add the chopped scent leaves to taste then stir with a wooden stick and allow to simmer for a minute or two then.......our toothsome ekpang nkukwo is ready to be served.

To enjoy best, serve on a flat plate or tray....... ekpang nkukwo goes well with water or cold palm wine.