Ekwang / Ekpang Nkukwo / African Food eaten in Cameroon and Nigeria

Name: Ekwang / Ekpang Nkukwo / African Food eaten in Cameroon and Nigeria
Total time: 120 min
Ingredients: 8 "macabo" cocoyams; 6 bunches Cocoyam leaves; 2 lb Fish stock, smoked; 1 ½ cups Palm oil; 2 cups Crayfish; 1 Habanero pepper; 1 + 1 tsp Onion, chopped, ground; 2 tbsp Garlic; ¼ tsp Black pepper; 3 Stock cube; 1 tsp Salt

By Precious Kitchen · 120 min

Ingredients

"macabo" cocoyams8
Cocoyam leaves6 bunches
Fish stock · smoked2 lb
Palm oil1 ½ cups
Crayfish2 cups
Habanero pepper1
Onion · chopped, ground1 + 1 tsp
Garlic2 tbsp
Black pepper¼ tsp
Stock cube3
Salt1 tsp

Instructions

Peel the cocoyams and grate them into a paste (a food processor also works). Season the paste with 1/4 teaspoon salt and mix well.
Grease a large pot with palm oil.
Put a spoonful of the cocoyam paste at one end of a leaf and roll it up to the other end. Repeat until all the paste is used, placing the wraps criss-crossed so the stock circulates.
Add all the remaining ingredients to the wrapped cocoyams. Pour in 2 to 4 cups of water (or boiled-meat stock) and bring to a boil.
Cook for 30 minutes. Halfway through, check the liquid: it should reach the same level as the wraps, so add more water if needed.
Do not stir, to keep the wraps intact. Instead, hold the pot by both handles and shake gently. If you must stir, use a wooden spoon and go around the edges.
Taste and adjust the seasoning. Serve warm.

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