Ekwang Recipe

Ekwang also known as “Ekpang Nkukwo” is a native African dish eaten by the Efik and Ibibio tribes in Nigeria. It is also very popular in Cameroon. It is made with coco-yam leaves or tulip greens, red coco-yams, white coco-yams, fish and assorted meat.
Coco-yam has higher protein contents than majority of the tropical root crops. It also contains thiamine, calcium, niacin, manganese, vitamin B, vitamin C, vitamin E, magnesium, and riboflavin.
White Coco-yam – 2 tubers
Red Coco-yam – 2 tubers
Beef or Goat meat – 1 pound
Spinach or coco-yam leaves – 1 pack
Smoked fish – 2 or 3 pieces
Crayfish – 4 table spoons
Red Oil – 5 table spoons
Stock Cubes – 2 cubes
Salt – 1 teaspoon
Warm Water – 2 cups
1. Peel the white and red coco-yams
2. Wash and grate the coco-yam
3. Add salt to the coco-yam paste
4. Wash the spinach or coco-yam leaves
5. Wrap the coco-yam paste in the coco-yam leaves
6. Add in oil at the base of the pot
7. Arrange the content around the pot
8. Add in the beef and smoked fish and stock cubes
9. Add in the warm water
10. Cook at medium heat for 25-30 minutes

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