Watch the Video here:
https://www.youtube.com/watch?v=d6zSu4wc6uQ

Ekpang-Nkukwuo as the name implies is refers to a special cocoyam porridge, wrapped with tender cocoyam leaves, lettuce, or spinach. It is commonly prepared at traditional ceremonies like christening, meetings, weddings, and in many homes among the Ibibios and Efiks. The process of preparing this recipe is bit tedious, but it can be hasten if you have many hands assisting.

All the ingredients you need to Ekpan-Nkukwuo are:

• 6-10 medium sized cocoyam tubers
• 1 medium sized water yam tuber (share into two)
• 3 cups of shelled periwinkles
• ½ cup of ground crayfish
• ½ cup of dry shrimps (optional)
• A handful of fresh lettuce, tender potato leaves, fresh cocoyam leaves, spinach) or any of the above
• 3 scotch bonnets/ dry pepper
• 1 medium sized cow hides (ganda, kpomo) cut into tiny pieces
• Dried catfish, boneless chicken, smoked fish or beef
• 2 medium onions
• 2 cups of palm oil
• 4 cups of water or chicken stock
• 4 cubes of maggi or knorr (seasoning cubes)
• salt to taste
• Basil leaves (scent leaves) to garnish


Step on How to make Ekpang Nkukwo

• Peel cocoyam and water and grate into a smooth paste, add a little salt, stock cubes and palm oil to mix the paste. Dress all other
ingredients and keep in place
• In a large cooking pot, add a little palm oil to grease inside of the pot, spread the washed periwinkles in the pot, this will serve as the
base and also prevent the porridge from burning at the bottom. Add also dried fish and kpomo to the pot if you wish
• Bring the mixed cocoyam, use your hand to scoop a little on one side of the bare leaves you have segmented.
• Gently wrap it cylindrically till the edges of the cocoyam are sticking out on both ends of the leaves. Place the wrapped cocoyam in the pot
carefully. You may want to get a bowl of water close by while doing this to deepen your fingertips.
• When you are done wrapping this, place the content on heat for a minute. Pour two cups of hot water to the pot containing the wrapped
cocoyam and leave it to heat up for 5 minutes.
• When the content starts to boil, add the remaining seasoning: dried fish, boiled chicken, stock cubes, pepper, onion, crayfish, shrimps
and any other seasoning. You may not need salt because of the chicken stock. Cook on medium heat for 15 minutes.
• When the folded cocoyam starts to become swollen, pour the remaining palm oil into it and stir it gently till all the ingredients are well
mixed. At this point, the consistency will look very thick and dry, add the chicken stock or more water and stir properly to combine. You
can taste for salt and stock cubes.
• After that, add the shredded scent leaves or curry leaves of you are using these and stir the content again to incorporate and leave to
cook slowly for 3 minutes. Serve it warm

Mynd44
Seun
hHungerbad
Ishilove
Jummiefoodie
Lalasticlala
Dominiquefood is ready

Yummy yummy

Delicious...

This girl won't kee me

Rextizzle:
This girl won't kee me

Lol, I won't dear

I love this dish, never knew that's how it's spelt.
Nice op. We dey follow you.
I love cooking, I just pray my wife will indulge me once in a while.

EazyMoh:
I love this dish, never knew that's how it's spelt.
Nice op. We dey follow you.
I love cooking, I just pray my wife will indulge me once in a while.

It's my pleasure dear. Thanks too