Ekpang Nkwukwo (Cocoyam Wrapped in Leaves)
Nigeria
Rédacteur en chef
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Ekpang nkwukwo is grated cocoyam wrapped in cocoyam leaves, packed into a pot lined with palm oil and cooked slowly with periwinkles, meat, fish and crayfish until the parcels set into soft, cohesive bundles. It belongs to the Efik and Ibibio of Cross River and Akwa Ibom in southeastern Nigeria, and it is dish for special occasions rather than everyday food. The reason it is occasion food is the labour. Every single parcel is wrapped by hand, one small scoop of grated cocoyam at a time, and a pot holds a great many. There is no shortcut and no machine, which is exactly why it signals effort and hospitality when it appears. Two details in the method are structural rather than decorative. The pot is rubbed generously with palm oil before anything goes in, which stops the parcels catching and burning on the base. And unshelled periwinkles are laid at the bottom as a physical layer between the pot and the food, which is a neat piece of traditional engineering. The dish crosses the border. It is called ekwang in Cameroon, where it is particularly associated with the Bakweri, and the two versions are essentially the same preparation under two names. The source's health claims about cocoyam have not been carried across.
Ekpang nkwukwo is a dish of the Efik and Ibibio peoples of Cross River and Akwa Ibom states in southeastern Nigeria, in which grated cocoyam is wrapped in cocoyam leaves and cooked with palm oil, periwinkles, meat and fish. It is known as ekwang in Cameroon, where it is associated particularly with the Bakweri.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Rinse and cook the beef, offal and dried fish with the stock cubes and seasoning until tender.
Peel, wash and grate the cocoyam and the water yam if using, and combine the two.
Rub the inside of the pot generously with red palm oil. This is not optional, it is what stops the parcels catching on the base.
Rinse the tender cocoyam leaves and tear them into medium pieces. Wash the pumpkin leaves and set them aside.
Blend the pepper and crayfish together and set aside.
Wash the periwinkles, shelled or unshelled.
Rinse the scent leaves and slice them finely.
If you have unshelled periwinkles, lay them across the base of the oiled pot as a protective layer.
Scoop a small quantity of the grated cocoyam into a torn cocoyam leaf or a pumpkin leaf, wrap it into a parcel and set it in the pot. Repeat until all the cocoyam is used.
Tip in the pepper and crayfish blend, the onions, the shelled periwinkles and the cooked meat.
Pour in hot water to the level of the contents and cook over medium heat for 20 minutes without stirring.
Finally add the scent leaves, a generous quantity of palm oil and salt to taste.
Cook for a further 5 minutes, then leave it to stand for 5 minutes before mixing gently and serving.
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
