Ekpang nkwukwo is a cocoyam dish eaten in Southern Nigeria, especially by natives of the Cross River and Akwa Ibom. It is a specialty of the South.
- Wash the beef and dried fish. Season with seasoning cube, and cook until done.
- Rub a large amount of palm oil inside a pot.
- Wash the cocoyam leaves, and tear them into smaller pieces.
- Scoop a small quantity of the grated cocoyam into a piece of the cocoyam leaf. Wrap the cocoyam with the leaf, and place in the oiled pot. Repeat with remaining cocoyam and leaves.
- Add the pepper, crayfish, onion, shelled periwinkle, water yam, and cooked beef and fish.
- Cover the contents of the pot with hot water, and simmer for 20 minutes.
- Add the scent leaves, a generous amount of palm oil, and salt to taste. Cook for 5 more minutes.
- Let stand for 5 minutes, then stir and serve.