Monday, 5 March 2012

A delicacy that can never be extinct......

I'm proud to come from Akwa Ibom state in Nigeria.....and i'm proud to be associated with lots and lots of BEAUTIFUL and UNIQUE Delicacies such as Ekpang Nkukwo, Afang, Editan, Edikan ikong, Atama, Adita-iwa, Afia-efere, Asa-iwa, Asa-akpakpa, Ubobok-ukom, nyan ekpang, Ekoki, Ogi-iwa, etc.... This list is endless.
For today, i'll touch the EKPANG NKUKWO and its mode of preparation.
Pls enjoy and have a nice time soaking in the uniqueness of this rare dish.

Ekpang Nkukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle. It is a Nigerian food recipe native to the South South Eastern Nigeria – the Cross River and Akwa Ibom States of Nigeria. Ekpang Nkwukwo is so special that it is reserved for special occasions but can also be eaten anytime one wishes. This meal is relished by many and contains the basic classes of food, the flavour and taste are heavenly mouth-watering.

Ingredients for Ekpang Nkwukwo

  • Cocoyam – 500g (or as desired)
  • Water Yam – 250g (Optional)
  • Vegetable – A big bunch of tender Cocoyam leaves | Pumpkin leaves & Scent leaves (Nton)
  • Palm oil – a generous quantity
  • Crayfish – a handful
  • 3 medium bulb Onions
  •  Periwinkle 2 milk cups | 300g if shelled or 500g of unshelled periwinkle
  • Assorted Beef & Offal 
  • Dried Fish
  • Snail (Optional)
  • Pepper & Salt to taste
  • Seasoning – 2 Maggi / Knorr cubes or as desired to taste.

Before you cook the Nigerian Ekpang Nkwukwo

  1. Wash 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. Wash 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. Wash and slice the scent leaves into tiny pieces.

Cooking directions for Nigerian Ekpang Nkwukwo

  1. If you will be using unshelled periwinkles, place these at the base of the well-oiled pot(thats after cooking the shelled periwinkle for about 5 minutes in salted water and wash properly).
  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 20 minutes.
  5. Now, add the scent leaves, a generous amount of palm oil and salt to taste. Cook for more 5 minutes and the Ekpang Nkwukwo is done.
  6. Leave to stand for 5 minutes and stir.
       (If it still isn't properly cooked, add a little more water and allow to cook further on low heat. 
        finally serve in a flat plate.

I hope this was easy....if not, contact me through the mail or drop a comment. thank you very much. also, any variation from this cooking method should be shared here too. thanks.

Written by Enwongo Cleopas.

1 comment:

  1. Thanks alot,this is very nice.