EKPANG NKUKWO
How to prepare Ekpang Nkukwo by Josephine Etta
Prep time (40mins)
Cooking time (20mins)
Ingredients
Wateryam: 1 medium size
Cocoyam: 3 medium ones
Ugwu (pumpkin) or Green vegetables (your preference)
Crayfish (grounded): 5 tablespoons
Dried pepper (grounded): 2 tablespoons or as spicy as you want it
Maggi (4 knorr cubes)
Palm oil
Periwinkle
Salt to taste
Dried fish or whatever protein you like
Scent leaf
Hot Water
Also See: How To Make Akamu/Pap
Also See: How to prepare Akidi and Abach Akidi
Also See: How to prepare Ofe Nsala ”Nsala Soup”.
Preparation
1. Boil the dried fish or protein. Wash your greens, periwinkle and set aside
2. Grate the wateryam and cocoyam together
3. Add salt, 2 knorr cubes, some of the dried pepper and crayfish to the wateryam and cocoyam mixture and set aside
4. Put a little oil in the pot and place the periwinkle inside
5. Wrap the wateryam and cocoyam mixture inside the greens and place them in the pot making sure that there is some space in the middle and sides of the pot
6. Sprinkle remaining crayfish, pepper, 2 knorr cubes and salt inside
7. Put some water in the middle and sides of the pot and allow to boil
8. Add some more water and leave to boil. Then shake the pot to ensure that it mixes properly.
9. Add the fish and then some oil
10. Finally add the saint leaf, mix and leave to boil for about 3 minutes
11. Bring down and serve while hot or as preferred
12. Bon appetit!
Also See: How to prepare plantain moi moi
