Ekwang

Name: Ekwang
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, using a fine grater or a food processor. Season the paste with 1/4 teaspoon of salt and mix well.
Grease a large pot with palm oil. Take a teaspoon of cocoyam paste, place it at one end of a cocoyam leaf and roll the leaf around it to make a small wrap. Repeat until all the paste is used, placing the wraps criss-crossed in the pot.
Add all the remaining ingredients to the wraps. Pour in 2 to 4 cups of water, or stock from boiled meat if you have it, and bring to a boil.
Cook for 30 minutes. Halfway through, check the liquid: add more water if it is not level with the wraps. Do not stir; shake the pot by its handles to mix, or if you must stir, use a wooden spoon along the edges of the pot.
Taste and adjust the seasoning, then serve warm.

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