Special Ekwang For You

    Ewang also known as ekpang nkukwo is a traditional Nigerian dish to the Efiks and Ibibios. It is alsso widely enjoyed in the Cameroon and very popular with the Orocko tribe .
     It is made of freshly grated cocoyam, then wrapped in leafy greens and with various types of fresh or smoked meat, fish, crayfish, red oil and other spices depending on the cooks preference until cooked to pefection.

           INGREDIENTS

  • 4 pounds cocoyam
  • 4_5 bunch of leafy green cocoyam leaves
  • 1/2 pound boiled meat beaf
  • 1-2 cups dried fish
  • 1/2 medium onion chopped
  • 11/2-2cups palm oil
  • 1tablespoon maggi
  • 1teaspoon bush pepper
  • 1teaspoon bitter leaf optional
  • 1teaspoon country onion
  • Ginger and gallics optional
  • Salt and pepper to taste.   
                    PROCEDURE
  1. Cut the beef in bite size chunks, season with salt, maggi and onions and cook until tender. Make sure you have at least 2-3cups of stock.
  2. Peel cocoyam with a sharp knife carefully.. 
  3. Cut into chunks and wash immediately to prevent dicoloration and leave them in cool water until ready to use.
  4. Use a grater to grate the cocoyam. Lightly salt and set aside.
  5. Wash leaves and tear them into medium pieaces, making sure there are no holes in the leaves. 
  6. Oil a large pot with about 1/2 cup of palm oil. Set aside.
  7. Scoop a tablespoon or so of grated grated cocoyam mixture on to a leaf and wrap tightly(to form a shape of fingers.), making sure the cocoyam us not sticking out.
  8. Arrange wrapped cocoyam  fingers into the oil pot in a circle , leaving a hole in the middle. 
  9. In a separate pot, bring about 7 cups of water to a boil. 
  10. Add chopped onions, meat, salt, pepper, cubes, palm oil, and country onion to the pot.
  11. Let it simmer for about 10minutes, there should be no stiring at this point until most of the ekwang firms up.
  12. Then after ekwang firms up, add about all the beef stock if you have any with about 3 cups water to the pot and let it cook on medium heat for about an hour until fully cooked. You may add more water to prevent burns. 
  13. Stirring should be kept at a minimum to prevent the ekwang from becomimg mushy. 
  14. Adjust for ekwang consistency with water, salt and pepper. 

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