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Ekpang Nkwukwo

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 0

Ingredients
  

  • 500 g cocoyam
  • 250 g Water Yam Optional
  • Vegetables A big bunch of tender cocoyam leaves, Pumpkin leaves and Scent leaves (nchanwu, efirin)
  • Palm oil a generous quantity
  • A handful crayfish
  • 3 medium onions
  • 2 milk cups (300g shelled or 500g unshelled) Periwinkles
  • Assorted Beef & Offal
  • Dried Fish
  • Snail (Optional)
  • Pepper & Salt to taste
  • 2 stock cubes

Instructions
 

Before Preparation

  • Rinse and cook the beef, offals and dry fish with the seasoning till done.
  • Peel, wash and grate the cocoyam and water yam (if you will be using this).
  • Mix the two together and set aside.
  • Prepare the pot by rubbing a generous amount of red palm oil on the insides of the pot.
  • Rinse the tender cocoyam leaves and tear into medium pieces.
  • If using pumpkin leaves, wash these and set aside.
  • Blend the pepper and crayfish and set aside.
  • Wash the shelled or unshelled periwinkles.
  • Rinse and slice the scent leaves into tiny pieces.

Preparation Proper

  • If you will be using unshelled periwinkles, place these at the base of the well-oiled pot.
  • 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.
  • Add the pepper, crayfish, onions, shelled periwinkles and assorted beef.
  • Add hot water to the level of the pot contents and set to cook on medium heat for 20 minutes.
  • 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.
  • Leave to stand for 5 minutes and stir.
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