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.
- Beef (assorted pieces)
- Dried fish
- Maggi seasoning cube
- Palm oil
- Cocoyam leaves
- Cocoyam, peeled and grated
- Ground pepper
- Ground crayfish
- Onion, chopped
- Periwinkles (optional), shelled
- Water yam (optional)
- Scent leaves (efirin), rinsed and sliced
- Pumpkin leaves
- Milk cups (about 500 g)
- 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.