Cococyam porridge popular referred to as Ekpang nkukwo, is really a native Efik meal and apparently can also be indigenous to Cameroonians.
Produced from grated cocoyam and water yam (optional), the dish is spiced up because of so many other ingredients and also the dietary contents can't be rivalled. Your food, however, isn't an everyday meal. It's so special which is restricted to majorly special events.
Usually covered with vegetables that are so wealthy in vitamins, there certainly can't be Ekpang without periwinkles. Obviously, periwinkles are lower in calories and fat but contain protein, omega-3 essential fatty acid and water.
Water Yam or cocoyam
Vegetable (cocoyam leaves optional or Ugwu more suitable)
11/2 glasses of periwinkles using their covering
1 cup of crayfish
1 cup of tiger shrimps
4 cubes of maggi
1.5 tablespoons dry pepper
teaspoon Crushed dry bitter leaves
1 tablespoon blended crayfish
4 glasses of water
3 cooking spoons of palm oil.
Wash and prepare the beef and dry fish using the seasoning till done.
Peel, wash and grate the cocoyam and water yam and blend them together.
Rub an ample quantity of red palm oil around the insides from the pot you'll use to prepare the Ekpang.
Wash completely, the ugwu or cocoyam leaves
Blend the pepper and crayfish
Wash the shelled periwinkles with tepid to warm water and salt
Line your pot with periwinkles and season having a teaspoon of salt, pepper and a pair of cubes of Maggi cube.
Boil 1.5 glasses of water
Scoop some cocoyam on your leaves and wrap them up until the edges from the cocoyam are protruding on ends from the leaves.
Once this is accomplished, place the pot from the cocoyam on low heat and allow it to warm up for around ten minutes.
Season with 1 table spoon of salt, 1 table spoon of dry red chilli peppers, 2 cubes of maggi, a pinch of crushed dry bitter leaves along with a tablespoon of blended crayfish.
Add dry fish, shrimp, and dry crayfish but don’t stir in.
Pour within the warm water gradually round the edges but still leave on low heat for five more minutes.
Boost the temperature to medium heat and pour by 50 percent glasses of water as the pottage cooks. Prepare for 25 minutes on medium heat having a covered pot.
Increase the water as necessary before the cocoyam in the ends from the leaves begin to harden.
Stir your pottage lightly at this time and lower to low heat for prepare for five more minutes.
Pour by 50 percent cooking spoons of palm oil, stir in and then leave to simmer on low heat for five minutes and meals are offered.
Serve with chilled water or fresh juice