IMG-20160421-WA0000

Who can guess what’s cooking?

 

It’s been a very long day!!! A big thank you to those that tried to guess what was cooking. You all guessed right. This is one of our main delicacies in southern Nigeria and its called EKPANG KUKWO, made from cocoyam.

So for those of you who guessed and those who couldn’t find the time to, I’m rewarding everyone with the recipe for this delicious, finger licking delicacy and also show you the finished meal. The weekend is approaching and you might want to try it.

Ingredients:

1kg Peeled and grated Cocoyam

Fresh Cocoyam leaves or pumpkin leaves (Ugwu)

Beef, Goat meat or snails

Dry fish

¾ cup Crayfish

Pepper

Onion

Palm oil

Shelled Perewinkle

Scent leaf

 

Method

  • Season your beef, goat meat or snails and cook till tender.
  • Cut the tails of the shelled perewinkle, wash thoroughly to get out all sand and mud. Boil for about 5mins in salt water.
  • Pour a little salt and palm oil into your grated cocoyam and mix together. You can do this with your hands or a wooden spoon.
  • Layer the bottom of your cooking pot with the perewinkle to form a base. This will help to prevent excessive burning.
  • Add one cup of palm oil.
  • Pour your palm oil, dry fish, crayfish and seasoning into the pot.
  • Use the leave to make small wraps with the cocoyam, as shown in the image below. IMG-20160421-WA0000
  • Boil 2 cups of water
  • Put the pot on fire and add 2 cups of the boiling water to prevent the cocoyam paste from washing out of its wraps. Steam for about 5minutes.
  • Add the meat, dry fish, crayfish, pepper, onions and seasoning
  • Add the meat stock and allow to cook for another 15minutes on medium heat.
  • Slice and add the scent leaf. Add salt to taste. You might also need to add a little more palm oil
  • Gently stir with your wooden spoon to crush and create the porridge effect.
  • If you can still see some parts of the cocoyam looking raw, you can add a little water and allow to cook longer on medium heat.
  • Once it’s cooked all round, you can serve and enjoy.

Ekpang kukwo

If you do try this recipe, please give feedback in the comment section. Thank youuuu!

 

 

 

7 Comments

  1. annonymous says:

    It should be cocoyam porridge.

  2. Glory Ukporo says:

    Ekpangnkukwo! I know because I cooked it last weekend. Yummy, delicious & balanced meal even though it is labour-intensive & time-consuming. Every spoonful is worth the work put in…

  3. Anonymous says:

    Ekpankukwo! Akwa Cross delicacy!

  4. Anonymous says:

    How do you know the specie of cocoa to use as there are different types?

    • Admin says:

      The hairy type usually eaten locally with palm oil, not the type used in thickening soups. You can also use wateryam or a mixture of both.

  5. Esther says:

    Epkang for sure. Love home cooked meals

  6. olivia says:

    I haven’t really tested this food but it looks yummy 😋,looking forward to doing so.

Leave a Reply

Your email address will not be published.