Ingredients
500g cocoyam
250g Water Yam (Optional)
Vegetables:
A big bunch of gentle cocoyam leaves
Pumpkin leaves and
Scent leaves (nchanwu, efirin)
Palm oil: a beneficiant amount
Pepper & Salt to taste
2 inventory cubes
A handful crayfish
3 medium onions
2 milk cups (300g shelled or 500g unshelled) Periwinkles
Assorted Beef & Offal
Dried fish
Snail (Optional)
Before you cook Ekpang Nkwukwo
Rinse and cook the red meat, offals and dry fish with the seasoning till finished.
Peel, wash and grate the cocoyam and water yam (if you will be the usage of this). Mix the two collectively and set apart.
Prepare the pot via rubbing a generous quantity of purple palm oil at the insides of the pot.
Rinse the tender cocoyam leaves and tear into medium portions. If using pumpkin leaves, wash those and set apart.
Blend the pepper and crayfish and set apart.
Wash the shelled or unshelled periwinkles.
Rinse and slice the fragrance leaves into tiny pieces.
Cooking guidelines for Ekpang Nkwukwo
If you’ll be using unshelled periwinkles, location these at the bottom of the well-oiled pot.
Scoop a small amount of the grated cocoyam into a bit of the torn cocoyam leaf or one pumpkin leaf. Wrap the cocoyam with the leaf and region within the pot. Repeat this technique until all of the grated cocoyam (and water yam) is exhausted.
Add the pepper, crayfish, onions, shelled periwinkles and assorted red meat.
Add hot water to the level of the pot contents and set to cook on medium warmness for 20 minutes.
Now, add the scent leaves, a beneficiant amount of palm oil and salt to flavor. Cook for extra 5 minutes and the Ekpang Nkwukwo is achieved.
Leave to stand for five mins and stir.
That’s the way to cook dinner the Nigerian Ekpang Nkwukwo.
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