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Ekpang nkukwo
Grated cocoyam and plantain parcels
Ekpang Nkukwọ: grated cocoyam and plantain wrapped in leaves and simmered in a palm-oil seafood broth
Patience is the main ingredient of ekpang nkukwo, a festive dish of the Efik and Ibibio of Calabar and Akwa Ibom. Grated cocoyam and unripe plantain are rolled into little leaf parcels, stacked in a pot and cooked slowly in a broth of palm oil, periwinkles, prawns, smoked fish and pepper until the parcels set into soft, sliceable rolls in a thick, orange sauce. It is a meal in itself, often made for Christmas and family gatherings. Cocoyam leaves are traditional; large spinach or chard leaves work if you blanch them first. Raw cocoyam can itch the skin, so wear gloves to grate it, and cook the dish fully. Chef's tip: do not stir until the parcels have cooked for at least 25 minutes, or they will unroll and dissolve into the broth.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the parcels
- 1 ¾ lb cocoyampeeled; or taro
- 1 unripe plantainpeeled, about 250 g
- 40 cocoyam leavesor large spinach or chard leaves, stems removed
- 1 tsp salt
For the broth
- ¾ cup red palm oil
- 9 oz periwinkles, shelled or tail-cutbuy cleaned from a reputable fishmonger; frozen shelled ones are easiest
- 9 oz raw prawnspeeled and deveined
- 5 ½ oz smoked dried fishdeboned, rinsed
- 4 tbsp ground crayfish
- 3 scotch bonnet chilliespounded
- 1 onionfinely chopped
- 2 ½ cups water
To finish
- 3 ½ oz fluted pumpkin leaves (ugu) (optional)shredded; or spinach
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Method
0/9 doneStep 1: Wearing gloves, finely grate 1 ¾ lb cocoyam and 1 unripe plantain into a bowl and mix with 1 tsp salt into a soft paste.
20 minStep 2: Pour boiling water over 40 cocoyam leaves, leave for 30 seconds until pliable, then drain and pat dry.
3 minStep 3: Lay a leaf flat, spoon about 1 tablespoon of paste along one edge and roll it up into a tight finger, tucking in the sides. Repeat with the rest of the paste and leaves.
30 minStep 4: Rinse 9 oz periwinkles, shelled or tail-cut in several changes of water and throw away any with broken shells or an off smell.
5 minStep 5: Pour ¼ cup red palm oil into a wide, heavy pot, then stack the parcels in neat layers, scattering 9 oz periwinkles, shelled or tail-cut, 5 ½ oz smoked dried fish, 2 tbsp ground crayfish and 1 ½ scotch bonnet chillies between the layers.
5 minStep 6: Mix 2 ½ cups water with 1 onion, 2 stock cubes, the rest of 2 tbsp ground crayfish and 1 ½ scotch bonnet chillies. Pour it down the side of the pot so the parcels are almost covered, then drizzle over the rest of ¼ cup red palm oil.
2 minStep 7: Cover tightly and simmer over a low heat without stirring until the parcels feel firm when pressed and the broth has thickened. Shake the pot now and then to stop sticking.
40 minStep 8: Lay 9 oz raw prawns on top, cover and cook until they turn pink and opaque all the way through.
6 minStep 9: Scatter 3 ½ oz fluted pumpkin leaves (ugu) over, if using, and give the pot one gentle stir, just enough to coat everything in sauce. Simmer for 3 more minutes, until the leaves wilt, then serve.
3 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 55 g
- Fat
- 24 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ekpang nkukwo take?
- About 120 minutes in total: 60 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
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