Ekpang Nkukwo Bake

Introduction to Ekpang Nkukwo

Ekpang Nkukwo is a traditional Nigerian dish originating from the southern part of the country, predominantly among the Ibibio and Efik tribes. This hearty meal is well-loved for its rich flavors, derived from the use of cocoyam and fresh vegetable leaves. Traditionally, Ekpang Nkukwo is prepared using a combination of cocoyam and water yam, wrapped in tender vegetable leaves to create a satisfying, earthy dish.

Ingredients

• 500g cocoyam
• 300g water yam
• 200g fresh spinach leaves or tender cocoyam leaves
• 1 cup palm oil
• 200g smoked mackerel fish
• 200g crayfish
• 5 medium-sized snails, cleaned and de-shelled
• 200g periwinkles, cleaned
• 1 tablespoon ground red pepper
• 1 large onion, finely chopped
• Salt to taste
• 2 seasoning cubes

Preparation

1. Cleaning and Preparing the Leaves: Begin by carefully cleaning the spinach or cocoyam vegetable leaves. Ensure they are free from dirt or sand. Trim the stalks and set aside, ensuring the leaves remain intact.

2. Preparing the Cocoyam and Water Yam: Peel the cocoyam and water yam. Grate them finely into a bowl, ensuring a smooth, cohesive mixture.

3. Mixing the Base: Combine the grated cocoyam and water yam in a mixing bowl. Add 2 tablespoons of palm oil, a pinch of salt, and one of the seasoning cubes. Mix thoroughly until well-incorporated.

Cooking Process

1. Wrapping the Ekpang: Using each prepared leaf, place a small quantity of the cocoyam mixture at one end and roll gently but tightly, folding the edges to enclose. Repeat until all the mixture is used.

2. Layering the Pot: In a large pot, place some vegetable leaves at the base. This prevents sticking. Arrange the wrapped cocoyam mixture over these leaves in layers, alternating with the other ingredients - smoked fish, snails, and periwinkles.

3. Adding Flavors: Scatter the finely chopped onion, ground crayfish, and red pepper evenly atop the layers. Drizzle the remaining cup of palm oil over the entire pot to enrich the flavors.

4. Cooking: Pour enough water into the pot, ensuring it lightly covers the ingredients. Add the remaining seasoning cube and a pinch more salt. Cover the pot securely and allow to cook on medium heat for about 45 to 60 minutes - for accurate timing, use a cooking timer.

5. Checking for Doneness: Regularly check to ensure the pot isn’t drying out. The Ekpang is ready once the liquid is effectively absorbed, and the flavors are well-blended. The wrapped cocoyam should be tender to the bite.

How to Enjoy Ekpang Nkukwo Bake

Serve Ekpang Nkukwo hot. It is traditionally enjoyed as a standalone dish or alongside a chilled beverage of your choice. The rich, hearty taste of the cocoyam combined with the leafy vegetables offers a nutritious and filling meal. Share this wholesome and cherished dish with family and friends to experience a true taste of Nigerian heritage.