Ekpang Nkukwo
Author: 
Recipe Category: Pottage Dishes
Cuisine: Efik
 
A savoury water yam and cocoyam dish bursting with many layers of flavours
Ingredients
  • Cocoyam leaves - you can also use vegetables with broad leaves like Spinach and Ugu
  • Cocoyam - 70%
  • Water Yam - 30%
  • 1 tsp - 1 tbs of dry pepper - Cayenne Pepper or use fresh pepper
  • Ground crayfish
  • Mixed seafood - crabs, prawns, periwinkles etc
  • Smoked fish
  • Palm Oil
  • Salt
  • Seasoning cubes
  • Ntong - efinrin, scent leaf. You can substitute with basil
Instructions
  1. Here are pictures of the type of cocoyam to use. It isn't the Eddoes specie that is used for thickening soups. This is sometimes called red cocoyam. It is longer, darker and bigger
  2. Prepare the leaves. Here's a picture of cocoyam leaves. Cut it into strips as wide as your palm and as long
  3. Prepare the yam. Now, I will show you a trick Ann taught me. Peel yam and any tubers with a potato peeler. Trust me it works, it is much faster too..
  4. With your cocoyam peeled, peel the water yam too
  5. Please, I beg you, grate in a food processor. Use the grating slicing disc
  6. Depending on how dry both yams are, you may need to add a little water to loosen it up a bit, otherwise your dish would be dry and stodgy. Remember to season your grated yam. Very important.
  7. Before you start wrapping though, oil the bottom of a pot and cover it with perwinkles, still in their shell. This serves as a barrier to prevent the wrapped parcels from sticking to the bottom of the pot.
  8. Now you are ready to go. Using a tablespoon, scoop some of the grated yam unto the strip of cocoyam leaves on your palm. You may need to use less than a tablespoon, if the strip of leaf is not that wide, you don't want it to spill out too much
  9. Now, take the edge closest to you and fold over the grated yam
  10. Slowly roll away from you, until you form a cigar shape. It is expected that some of the yam should peek out from both ends, but not spill out, so as mentioned above, don't scoop too much. Don't worry if you don't get it right the first time. It took me a couple of tries myself, and i still have more practice to go.
  11. Place the wrapped leaves on the perwinkles and repeat the process until you run out of the grated yam mixture and leaves.
  12. Add the smoked fish on top, the fresh seafood,
  13. Add the ground crayfish
  14. This can be done in no particular order really, but i finished off with dry pepper, more seasoning and water. ust enough to cook the cocoyam parcels, it is supposed to steam really, so don't drown it.
  15. Cover the pot tightly, and let it cook on middle to low heat. I was in a hurry and used high heat, it burned a little. Don't make that mistake. lol
  16. As it cooks, shake it around a bit to distribute the heat. I used a spoon to gently check if the cocoyam parcels have cooked, and the water was drying up into a thick paste. Once you start to notice that, top it off with chopped ntong (scent leaf, efinrin). They say you can even use Uziza.
  17. and you are done.
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/ekpang-nkukwo-food-for-the-gods/