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Ekpang Nkukwo (African Cuisine)
Hi Foodies, i know this will interst you in no little way.
Yes Ekpang Nkukwo is one of the exotic African dishes wonderful and yummy, to be frank if you are privilege to be at the location were this meal is prepared and perhaps you had plans to stay for just one day, you will have to make alternative plans because you will be encouraged to spent some more time around for the love of this very meal.
#Ingridents
cocoyam
water yam (optional)
pumpkin leaves or young cocoyam leaves for wrapping
A generous amount of palm oil
crayfish
shelled or unshelled periwinkles (as desired)
Assorted beef and offal chicken
Dried fish
pomo (processed cow skin)
onions
Ground pepper & salt to taste
seasonings
scent leaves ‘Nchuawun’ ‘Efirin’
Ekpang Nkukwo is one of the special native meals that originate from the south-south eastern part of Nigeria. It is commonly eaten by the people of Cross river and Akwa ibom states. This mouthwatering local delicacy is made with grated cocoyam or water yam – wrapped in cocoyam leaves and cooked with periwinkles and palm oil. The cocoyam leaves are sometimes alternated with pumpkin leaves commonly known as ‘ugwu’. This local Nigerian food is cooked with assorted meat, chicken, fish, periwinkles, pomo, etc. using palm oil as the base. Who wouldn’t want to eat a meal with so much party going on in it? Definitely not us! It is originally cooked with cocoyam leaves, however, this can be very hard to come by in the markets, and that is why the pumpkin leaves or spinach is mostly used as alternatives. Remember we said it was a very special meal? Yes it is, to the extent that it is mostly reserved for very special occasions – one of the exotic African dishes.
Iingredient preparation processes
Rinse and steam the beef, chicken, offal and dry fish until your desired
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Peel, wash and grate the cocoyam and water yam (that is if you are using it). Mix them together and set aside, otherwise just grate your cocoyam and set aside.
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Prepare the pot by rubbing the insides generously with the palm oil, so that the food doesn’t burn at the bottom.
Rinse the tender cocoyam leaves and tear into medium pieces. If it is pumpkin leaves that are being used, wash them and set aside.
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Blend the pepper and crayfish and set aside.
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Wash the shelled or unshelled periwinkles to remove dirt or sand.
Rinse and slice the scent leaves into small pieces.
Cooking Method :the real deal
If you will be using unshelled periwinkles, put them at the base of the oiled-pot.
Take a small quantity of the grated cocoyam and/or water yam into a piece of the torn cocoyam leaf or pumpkin leaf till the whole mixture is finished.
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Add the pepper, crayfish, onions, periwinkles and the available beef , as you put in some quantities of the mixture, you add some small quantities of the beef and spices.
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Add some hot water to the level of the contents of the pot and set the heat to cook on medium for about 20-30 minutes till it starts to boil. It should not be stirred while it cooks, so that it does not end up looking all messy and irritating. After this stipulated time, you can then stir gently.
Add the scent leaves for about 5 minutes, add a generous amount of palm oil and salt to taste. Leave for an extra 5 minutes, after which you can turn it off the heat and the ekpang nkukwo is ready to be serve.
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please for your best interest serve it HOT!
this is the fulfillment of the promise i made in my previous post on 
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thanks so much for your time, l believe you will have a good time going through what i love doing.
you can give it a try, i will be waiting to get the feedback.
bless you