Ekpang Nkukwo

How to Make It

1. 1

   Peel and grate cocoyam and unripe plantain very finely using a hand grater or food processor. Mix together in a bowl. Add grated half-onion and a pinch of salt. The mixture should be thick and sticky — this is the ekpang dough.

2. 2

   In a large, wide pot, combine palm oil, diced onion, blended pepper, and water. Bring to a simmer over medium heat. Add ground crayfish, stockfish, dried fish, and smoked prawns. Season with seasoning cubes and salt.

3. 3

   Using wet hands or a wet leaf (banana or cocoyam leaf), take small portions (about 2 tablespoons) of the grated cocoyam mixture and mould into small cylinders or balls, pressing a small piece of dried fish or stockfish inside each one.

4. 4

   Gently drop the wrapped cocoyam parcels into the simmering broth one by one, working in layers. Do not stir at this stage.

5. 5

   Carefully add the periwinkles between the parcels. Cover the pot and cook on medium-low heat for 25 minutes without stirring, allowing the ekpang to set.

6. 6

   After 25 minutes, carefully stir from the bottom using a wooden spoon — be gentle to avoid breaking the parcels. Taste the broth and adjust seasoning.

7. 7

   Add the waterleaf or scent leaves on top, cover, and cook for a final 10 minutes. The broth should be thick and deeply flavoured, with the cocoyam parcels tender but holding their shape.

8. 8

   Serve hot directly from the pot. Ekpang is a complete meal — no swallow required.