Ekwang

What we know so far

Ekwang is the Bafaw dish of Cameroon's South West that the whole country now claims: the slim pink or white "macabo coco" cocoyam grated raw to a paste, a spoonful at a time wrapped in cocoyam leaves into little fingers, packed into an oiled pot and simmered in palm oil with crayfish, smoked fish or beef, country onion, garlic, ginger and hot pepper until the fingers are set and the stock has gone thick and red. The Efik and Ibibio of Nigeria make its twin, ekpang nkukwo; the Cameroonian pot leans on crayfish, palm oil and country onion. It takes an afternoon, and it is the dish you cook for someone you love.

The draft was written from 2 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting