How To Prepare Tasty Ekpang-Nkukwo (Calabar special Cocoyam Pottage)
Ekpang-Nkukwuo as the the name implies is refers to a specialcocoyam porridge, wrapped with tender cocoyam leaves or spinach.It is commonly prepared in traditional ceremonies like christening, weddings,and in many homes.Ekpang-Nkukwo is a native porridge well know among the Efikand Ibibio people in Nigeria.,It is a one pot delicacy thatcontains almostthe six classes of food if not all because in it you find the protein(fish,meat,shrimps periwinkles ),carbohydrate(cocoyam and wateryam),vitamins (palm oil,) minerals(pumkin,spinach,scent leaves) and lastly,water.
Ekpang- nkukwuo is a very rich and nutritious dish commonlyused by the EFIKS and IBIBIOS for fattening of pregnant women, nursing mothers and also for fattening of little babies.There are different ways we prepare ekpang- nkukwo such as:
we use cocoyam with water yam to make the popular ekpang- nkukwo,
cassava to make Ekpang-Iwa(Cassava porridge)
andunripe banana to make ekpang-Mboro (unripe banana porridge).
periwinkles, crayfish, fish and or assorted meat are usually the basic condimentsfor this food, incase you don't like periwinkes just start from to day to not only like but love periwinkles. Two major things that delaysEkpang nkukwuo's preparation are the aspect of peeling,grating of cocoyand water yam and the aspect of wrapping the grated cocoyam.Ekpang- Nkukwo is usuallyserved hot such that,if you are not careful while eating it ,you may burn your whole tongue,to me, it tastemore delicious the next day.The taste is irristably inviting. ekpang nkukwuo's preparation can be liken to a man embarking on a wedding planing. This is to say, thepreparation usually takes a longer time,which means you have to prepare all the things you would need to prepare this dishin advance before embarking on the journey.
Ingredients needed for the preparation of Ekpan-Nkukwuo
• 6 medium size of cocoyam tubers
• 1/2 tuber of water yam
• 3 cups of shelled periwinkles( mfi)
• 1 and 1/2 cup of dry crayfish
• 1/2 cup of dry shrimps (optional)
• A handfulof ugwu leaves tenderpotato leaves, fresh cocoyamleaves, spinach, scent leaves)any of the above
• 4 Fresh or dry pepper
• cow hides(ganda,ikpa,kpomo) cut into tiny pieces
• dry,ice,smoke fish or beef
• 1 ball onion
• 2 cupsof palm oil
• 4 cups of water
• 4 cubes of maggi or knorr(seasoning cubes)
• salt to taste
Just Before You Start the preparation
Wash and season the beef, iced fish and the cow hide,cook till soft. If you are using smoked or dry fish,dress it and keep aside for later use.
Chop the shelled periwinlkes at the tail,wash it severally in salt water and keep aside.
Blend crayfish and pepper and keep aside.
Peel ,wash and grate the cocoyam and water yam into an open bowl,add 2 seasoning cubes with a little salt and 1 spoon of palm oil to it. Mix it properly with your finger tips and keep aside
(Note: some cocoyams are so itchy,becareful not to allow it pass your ankle or you can use a removeable gloves to prevent the itches
Rub a generous amont of palm oil on the inside of the pot you will use to cook the Ekpang.
If you are going to use of these leaves:tender cocoyam leaves,ugwuleavesspinach (Alehu),sweet potato leaves,uzizaleaves. wash andsegment them by pulling them away from the stalks and keep aside
Cut the scent leaves or curry leaves and keep aside. this is going to serve as the vegetable spice.
Steps on how to prepare Ekpang-Nkukwu
Bring a large cooking potand greese inside the pot with palm oil,bring the washed periwinkles and line them in the pot. the periwinkes will prevent the porridge from getting burnt at the bottom of the pot.meanwhile, heat up 4 cups of water you will need it after wrapping the cocoyam.
.Bring the mixed cocoyam. Usingyour hand, scoop it on one side of the bare leaves you have segemented and wrap it cylindrically till the edges of the cocoyam are sticking out on both ends of .while doing this get a bowl of water close be to deepen
Ekpang-Nkukwuo as the the name implies is refers to a specialcocoyam porridge, wrapped with tender cocoyam leaves or spinach.It is commonly prepared in traditional ceremonies like christening, weddings,and in many homes.Ekpang-Nkukwo is a native porridge well know among the Efikand Ibibio people in Nigeria.,It is a one pot delicacy thatcontains almostthe six classes of food if not all because in it you find the protein(fish,meat,shrimps periwinkles ),carbohydrate(cocoyam and wateryam),vitamins (palm oil,) minerals(pumkin,spinach,scent leaves) and lastly,water.
Ekpang- nkukwuo is a very rich and nutritious dish commonlyused by the EFIKS and IBIBIOS for fattening of pregnant women, nursing mothers and also for fattening of little babies.There are different ways we prepare ekpang- nkukwo such as:
we use cocoyam with water yam to make the popular ekpang- nkukwo,
cassava to make Ekpang-Iwa(Cassava porridge)
andunripe banana to make ekpang-Mboro (unripe banana porridge).
periwinkles, crayfish, fish and or assorted meat are usually the basic condimentsfor this food, incase you don't like periwinkes just start from to day to not only like but love periwinkles. Two major things that delaysEkpang nkukwuo's preparation are the aspect of peeling,grating of cocoyand water yam and the aspect of wrapping the grated cocoyam.Ekpang- Nkukwo is usuallyserved hot such that,if you are not careful while eating it ,you may burn your whole tongue,to me, it tastemore delicious the next day.The taste is irristably inviting. ekpang nkukwuo's preparation can be liken to a man embarking on a wedding planing. This is to say, thepreparation usually takes a longer time,which means you have to prepare all the things you would need to prepare this dishin advance before embarking on the journey.
Ingredients needed for the preparation of Ekpan-Nkukwuo
• 6 medium size of cocoyam tubers
• 1/2 tuber of water yam
• 3 cups of shelled periwinkles( mfi)
• 1 and 1/2 cup of dry crayfish
• 1/2 cup of dry shrimps (optional)
• A handfulof ugwu leaves tenderpotato leaves, fresh cocoyamleaves, spinach, scent leaves)any of the above
• 4 Fresh or dry pepper
• cow hides(ganda,ikpa,kpomo) cut into tiny pieces
• dry,ice,smoke fish or beef
• 1 ball onion
• 2 cupsof palm oil
• 4 cups of water
• 4 cubes of maggi or knorr(seasoning cubes)
• salt to taste
Just Before You Start the preparation
Wash and season the beef, iced fish and the cow hide,cook till soft. If you are using smoked or dry fish,dress it and keep aside for later use.
Chop the shelled periwinlkes at the tail,wash it severally in salt water and keep aside.
Blend crayfish and pepper and keep aside.
Peel ,wash and grate the cocoyam and water yam into an open bowl,add 2 seasoning cubes with a little salt and 1 spoon of palm oil to it. Mix it properly with your finger tips and keep aside
(Note: some cocoyams are so itchy,becareful not to allow it pass your ankle or you can use a removeable gloves to prevent the itches
Rub a generous amont of palm oil on the inside of the pot you will use to cook the Ekpang.
If you are going to use of these leaves:tender cocoyam leaves,ugwuleavesspinach (Alehu),sweet potato leaves,uzizaleaves. wash andsegment them by pulling them away from the stalks and keep aside
Cut the scent leaves or curry leaves and keep aside. this is going to serve as the vegetable spice.
Steps on how to prepare Ekpang-Nkukwu
Bring a large cooking potand greese inside the pot with palm oil,bring the washed periwinkles and line them in the pot. the periwinkes will prevent the porridge from getting burnt at the bottom of the pot.meanwhile, heat up 4 cups of water you will need it after wrapping the cocoyam.
.Bring the mixed cocoyam. Usingyour hand, scoop it on one side of the bare leaves you have segemented and wrap it cylindrically till the edges of the cocoyam are sticking out on both ends of .while doing this get a bowl of water close be to deepen
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