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NigerianBreakfastLunchDinnerMain CourseGluten-FreeSeafoodNut-Free

A traditional Nigerian dish made with grated cocoyam and water yam, wrapped in leaves and cooked with periwinkles, smoked fish, and spices.

Prep Time
1hr 0min
Cook Time
1hr 0min
Total Time
2hr
Ekpang Nkukwo recipe

Ingredients

6 Servings
(1 serving = 1 cooking spoon )

Main Ingredients

  • 5piece
    cocoyams
  • 2piece
    wateryams
  • 2cups
    pumpkin or spinach leaves
  • 1/2cup
    periwinkles (optional, shelled or unshelled)
  • 2cups
    crayfish (ground)
  • 2cups
    smoked fish or stockfish (deboned and washed)
  • 1/2cup
    palm oil
  • 2tbsp
    ground pepper
  • 2piece
    seasoning cubes (optional)
  • Salt to taste
  • 3cups
    water (about 3-4 cups, depending on the quantity)

How to make Ekpang Nkukwo

Prepare the leaves

  1. Wash the pumpkin leaves or spinach leaves thoroughly.

    Step 1.1: Wash the pumpkin leaves or spinach leaves thoroughly

Prepare the yam mixture

  1. Peel the cocoyam and water yam and grate them into a smooth paste.

  2. Mix the grated yam with a little salt to taste. Set it aside.

Wrap the mixture

  1. Take small portions of the grated yam mixture and wrap them in the pumpkin or spinach leaves. The leaves should form little pockets around the yam mixture.

  2. Place the wrapped yam parcels carefully in a pot. You can layer them in the pot if necessary.

Add the periwinkles and meat

  1. If using unshelled periwinkles, spread them at the base of the pot before adding the wrapped yam parcels. Otherwise, sprinkle shelled periwinkles over the parcels.

  2. Add the smoked fish or stockfish on top of the parcels.

Season the dish

  1. Sprinkle the ground crayfish and pepper over the contents of the pot.

  2. Add seasoning cubes and a little salt.

Add the palm oil and water

  1. Pour the palm oil evenly over the top of the contents in the pot.

  2. Add about 2-3 cups of water to the pot, enough to reach halfway up the layers of yam parcels. Avoid submerging the parcels completely.

Cook the Ekpang Nkukwo

  1. Cover the pot and cook over medium heat. Allow it to cook for about 45 minutes to 1 hour. Check periodically to ensure it doesn't burn. Add more water if necessary.

  2. Once the yam parcels are fully cooked, the dish should have a thick consistency.

Serve

  1. Gently stir the contents of the pot, being careful not to break the parcels.

  2. Serve hot with extra palm oil if desired.

Nutrition (per serving)

Calories

290.0kcal (14.5%)

Protein

12.3g (24.66%)

Carbs

41.7g (15.15%)

Sugars

1.7g (3.34%)

Healthy Fat

6.8g

Unhealthy Fat

3.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the leaves are thoroughly washed to remove any dirt or pesticides.

  2. Grate the yams finely to achieve a smooth paste.

  3. Monitor the cooking process closely to prevent burning and ensure even cooking.

FAQS

  1. What is the cooking process for making Ekpang Nkukwo?

    To make Ekpang Nkukwo, start by washing and preparing your pumpkin or spinach leaves. Peel and grate the cocoyams and water yams into a smooth paste, mixing in a little salt. Wrap small portions of this mixture in the leaves to form parcels. Layer these in a pot, adding periwinkles, smoked fish, ground crayfish, and palm oil. Pour in enough water to reach halfway up the parcels, cover, and cook on medium heat for 45 minutes to 1 hour, checking periodically to avoid burning.

  2. Is Ekpang Nkukwo suitable for a gluten-free diet?

    Yes, Ekpang Nkukwo is naturally gluten-free as it is made primarily from cocoyams and water yams, which do not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease.

  3. What can I use as a substitute for cocoyams in Ekpang Nkukwo?

    If you can't find cocoyams, you can substitute them with taro or even mashed potatoes for a different texture. However, keep in mind that the flavor will vary slightly, so adjust your spices accordingly to maintain the dish's authenticity.

  4. How should I store leftover Ekpang Nkukwo?

    To store leftover Ekpang Nkukwo, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, gently warm it on the stove with a little water to prevent it from drying out.

  5. What dishes pair well with Ekpang Nkukwo?

    Ekpang Nkukwo pairs beautifully with a side of fried plantains or a fresh salad. You can also serve it with a spicy pepper sauce for an extra kick, enhancing the overall flavor of this traditional Nigerian dish.

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Umythom

(@umytom26)

I am a Nigerian🇳🇬, an Indigene of Akwa Ibom state....

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