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 (
- Cocoyam leaves
- 2 tbsps of dry pepper
- 2 cooking spoons of palm oil
- Ground crayfish
- 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.
poton 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
awooden spoon so that the Ekpang Nkwukwo is not all mushy.
- Taste and correct salt. Cook for 5 minutes. Then serve hot!