Ekpang Nkwukwo
Ekpang nkwukwo is a Southern Nigerian dish of grated cocoyam wrapped in cocoyam leaves and simmered in palm oil, a specialty of the Cross River and Akwa Ibom peoples. Each small leaf parcel soaks up a broth built from beef, dried fish, crayfish and pepper. Scent leaves go in at the end for a fresh, herbal finish. Periwinkles and water yam are optional, so you can keep it simple or make it richer.
Instructions
Wash the beef and the dried fish, season them with the seasoning cube, and cook until the beef is done. Set both aside with their cooking liquid.
Rub a generous amount of palm oil over the inside of a large pot. This keeps the wrapped parcels from sticking and flavors them from the bottom up.
Wash the cocoyam leaves and tear them into smaller pieces. Take a small scoop of the grated cocoyam, wrap it in a piece of leaf, and lay the parcel in the oiled pot. Repeat until all the grated cocoyam and leaves are used.
Add the pepper, crayfish, onion, periwinkles and water yam if you are using them, then the cooked beef and fish. Pour in enough hot water to cover everything.
Simmer for 20 minutes. Stir in the scent leaves, another generous pour of palm oil, and salt to taste, then cook for 5 more minutes.
Let the pot stand off the heat for 5 minutes, then stir gently and serve.
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