Ekpang Nkukwo is a traditional Cocoyam porridge dish which originates from the Efiks and Ibibios of South Eastern Nigeria. It takes approximately 20-30 minutes to prepare and its consistency depends on you.
Serves – 5-6 people
5 tubers of Cocoyam – (when buying, ask for the tiny ones)
½ tuber Wateryam
Mfi (Periwinkle with the shell)
2 cups of Mamador Virgin Palm Oil
1 medium sized dried fish
3 tbs of grounded Crayfish
Ntong leaves (scent leaves)
A bunch of young Cocoyams leaves, shredded for wrapping
Salt to taste
Peel, wash and grate the Cocoyam and Water yam. Wash, cut and dice the Kpomo. Cut Cocoyam leaves into small segments and wash. Wash Periwinkle thoroughly.
Mix the grated Cocoyam with the Water yam, add salt to the mixture and knead. Take small portions of the mixture and wrap with Cocoyam leaves.
Pour Palm oil in the pot to cover the base of the pot, pour in the cleaned Periwinkles.
After wrapping and arranging your Cocoyam and Wateryam mixture in the pot, add water from the edge of the pot a little at a time and allow to steam and cook slowly. Add the dried fish,Kpomo, seasoning cubes, pepper, Ntong (scent leaves) and a little salt to taste.
Reduce the heat so that the Cocoyam can cook thoroughly for about 15 mins. Shake the pot to loosen the food and to prevent from sticking to the base of the pot. Do not stir.
Add remaining water and continue cooking for 10 minutes.
Add the Crayfish and cook for another 5 minutes.
Add a little Palm oil, stir with wooden spoon so the Ekpang Nkukwo is not all mushy.
Taste and add salt if needed. Cook for 5 minutes.
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