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Ekpang Nkukwo commonly eaten by the Efiks and Ibibios is a local delicacy made with grated cocoyam, cocoyam leaves, water-yam and periwinkle. It is often prepared in ceremonies like; traditional marriage, weddings, christening and in many homes.
INGREDIENTS FOR EKPANG NKUKWO
* 500g Cocoyam
* 250g Water-yam
* Scent leaves or Pumpkin leaves
* A big bunch of tender Cocoyam leaves
* Palm oil
* A handful of crayfish
* 3 medium onions
* Periwinkle; as much as you want
* Snail- optional
* Crayfish
* Assorted Beef
* Pepper, Maggi and salt to taste
THINGS TO DO BEFORE YOU COOK THE EKPANG NKUKWO
* Rinse and cook the beef and dry fish with the seasoning till done.
* Peel, wash and grate the Cocoyam and Water-yam. Mix the two together thoroughly and keep aside.
* Prepare the pot by rubbing red palm oil on the insides of the pot. The oil should be much enough to cover the inside of the pot.
*Rinse the Cocoyam leaves and tear it into medium pieces. If using pumpkin leaves, wash it and set aside.
* Blend the pepper and crayfish and set aside.
* Wash the periwinkles. Make sure the mouth and tail shell of the periwinkle is cut off.
* Rinse and slice the scent leaves into tiny pieces.
COOKING DIRECTION FOR EKPANG NKUKWO
* Place the shelled periwinkles at the base of the oiled pot.
* Put small quantity of the grated cocoyam and Water-yam into the piece of the torn Cocoyam leaf or Pumpkin leaf. Wrap it up with the leaf and place it well in the pot.
* Add Crayfish, Onions, pepper, Maggi, steamed beef and fish.
* Boil hot water and add it to the level of the pot contents.
* Cook on a medium heat for 20 minutes.
* Add scent leaves, add a good amount of Palm oil and salt to taste. Cook for more 5 minutes and the Ekpang Nkukwo is done.
* Leave it for 5 minutes and stir.
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