A traditional Nigerian dish made with grated cocoyam and water yam, wrapped in leaves and cooked with periwinkles, smoked fish, and spices.
Ingredients
Main Ingredients
- 5piececocoyams
- 2piecewateryams
- 2cupspumpkin or spinach leaves
- 1/2cupperiwinkles (optional, shelled or unshelled)
- 2cupscrayfish (ground)
- 2cupssmoked fish or stockfish (deboned and washed)
- 1/2cuppalm oil
- 2tbspground pepper
- 2pieceseasoning cubes (optional)
- Salt to taste
- 3cupswater (about 3-4 cups, depending on the quantity)
How to make Ekpang Nkukwo
Prepare the leaves
Wash the pumpkin leaves or spinach leaves thoroughly.
Prepare the yam mixture
Peel the cocoyam and water yam and grate them into a smooth paste.
Mix the grated yam with a little salt to taste. Set it aside.
Wrap the mixture
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.
Place the wrapped yam parcels carefully in a pot. You can layer them in the pot if necessary.
Add the periwinkles and meat
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.
Add the smoked fish or stockfish on top of the parcels.
Season the dish
Sprinkle the ground crayfish and pepper over the contents of the pot.
Add seasoning cubes and a little salt.
Add the palm oil and water
Pour the palm oil evenly over the top of the contents in the pot.
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
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.
Once the yam parcels are fully cooked, the dish should have a thick consistency.
Serve
Gently stir the contents of the pot, being careful not to break the parcels.
Serve hot with extra palm oil if desired.
Tips & Tricks
Ensure the leaves are thoroughly washed to remove any dirt or pesticides.
Grate the yams finely to achieve a smooth paste.
Monitor the cooking process closely to prevent burning and ensure even cooking.