Cookbook:Ekpang Nkwukwo

Ekpang nkwukwo is a cocoyam dish eaten in Southern Nigeria, especially by natives of the Cross River and Akwa Ibom. It is a specialty of the South.

Ingredients

 * Beef (assorted pieces)
 * Dried fish
 * Maggi seasoning cube
 * Palm oil
 * Cocoyam leaves
 * Cocoyam, peeled and grated
 * Ground pepper
 * Ground crayfish
 * Onion, chopped
 * Periwinkles (optional), shelled
 * Water yam (optional)
 * Scent leaves (efirin), rinsed and sliced
 * Salt
 * Pumpkin leaves

Procedure

 * 1) Wash the beef and dried fish. Season with seasoning cube, and cook until done.
 * 2) Rub a large amount of palm oil inside a pot.
 * 3) Wash the cocoyam leaves, and tear them into smaller pieces.
 * 4) Scoop a small quantity of the grated cocoyam into a piece of the cocoyam leaf. Wrap the cocoyam with the leaf, and place in the oiled pot. Repeat with remaining cocoyam and leaves.
 * 5) Add the pepper, crayfish, onion, shelled periwinkle, water yam, and cooked beef and fish.
 * 6) Cover the contents of the pot with hot water, and simmer for 20 minutes.
 * 7) Add the scent leaves, a generous amount of palm oil, and salt to taste. Cook for 5 more minutes.
 * 8) Let stand for 5 minutes, then stir and serve.