How to Cook Ekpang Nkwukwo

Ekpang Nkwukwo is one of Nigeria’s cocoyam recipes. It
is made with grated cocoyam, water yam, cocoyam leaves, and periwinkles. It is
a native soup to the South, South-Eastern Nigeria (Cross River and Akwa Ibom


  • 5 medium-sized cocoyam
  • ½ cup of unshelled periwinkles
  • 6 crabs
  • 1 medium-sized dry fish
  • ½ cup of fresh shrimps
  • 1 cup of stockfish pieces
  • 3 tbsps of crayfish
  • Scent leaves (nchanwu)
  • Cocoyam leaves
  • 2 tbsps of dry pepper
  • 2 cooking spoons of palm oil
  • Ground crayfish
  • Salt
  • Water

Preparation method

  • Peel, wash, and grate/blend the cocoyam.
  • Cut the cocoyam into segments and wash.
  • Wash the periwinkles thoroughly to remove the mud and sand.
  • Place the periwinkles at the base of the pot. Add a little palm oil, some pepper, salt, and part of the seasoning cubes.
  • Mix the grated cocoyam with about ½ cup of water to soften it further.
  • Using your fingers, take about a tsp size of the paste at a time and wrap it in the leaves placing gently in the pot. Place each wrap on the other until all the paste is wrapped.
  • Place pot on the fire and allow to heat up. Add 2 cups of water from the edge of the pot a little at a time and allow to boil up and cook slowly until set.
  • Add the fish, shrimps, crabs, seasoning cubes, pepper, scent leaves, and a little salt.
  • Lower the heat and cook so that the cocoyam can cook thoroughly.
  • Shake the pot after about 20 minutes to loosen the food and to prevent from sticking to the base of the pot. Do not stir.
  • Add little water and continue cooking for 10 minutes. Then add the crayfish and cook for another 5 minutes.
  • Add the oil, stir (actually lifting from side to side) with a wooden spoon so that the Ekpang Nkwukwo is not all mushy.
  • Taste and correct salt. Cook for 5 minutes. Then serve hot!
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