RECIPE - HOW TO MAKE EKPANGNKUKWO
Hey guys!
Today we are going all the way to Akwa Ibom state in Nigeria! I present to you my version of events in my ekpangnkukwo pot. The Yoruba people have a similar version known as Ikokore made without wrapping.
The preparation that goes into making this reserves it for special guests only. As a true Ibibio woman I proudly share my recipe!
You'll Need:
- cocoyam (5 tubers)
- wateryam (2 tubers - this dish can be made without wateryam but it's advisable to use wateryam as it gives a smoother consistency to cocoyam and wateryam mixture)
- periwinkle (1 cup- still in their shells)
- Ground Crayfish (2 to 3 cooking spoons )
- Palm oil (3 cooking spoons )
- Dry/smoked Fish
- Stock fish ( optional)
- Cowhide / pomo (optional)
- Beef (diced- optional)
- salt and dried ground pepper (to taste)
- fresh red scotch bonnets/ ntwen / atarodo (ground- to taste)
- onions ( 1 whole)
- seasoning cubes (2 - to taste really. I'm learning how to use less of these for my fitfam aspirations )
- cocoyam leaves/spinach (any broad flat green leaf)
- Ntong / scent leaf / Basil
PROCEDURE:
- Peel both cocoyam and wateryam. My advise is to use a potato peeler.
Mix both cocoyam and wateryam in a flat tray or bowl. Add some salt.
Mix both cocoyam and wateryam in a flat tray or bowl. Add some salt.
- prepare the leaves by washing them in cold water properly and separating them from stalk.
- in a pot, put your washed meats/fish/stockfish/cowhide...e.t.c add seasoning cubes, salt, ground pepper. Bring to a boil.
- prepare a deep pot: add a cooking spoon of palm oil and on top of that, add your washed shelled periwinkle (if you want a detailed description of how I prepare my shelled periwinkle please leave a comment below or send me an email). This step prevents the wrapped yams from sticking to the bottom of the pot
- I usually use my fingers in this step but you could also use a tablespoon. Taking half a spoon of your yam mixtures place at the end of the leave and wrap till the the entire mixture is wrapped with the leaf. This is the tedious part.
- after all of your cocoyam and wateryam is wrapped, add your stock pot with beef/fish/cowhide...e.t.c. Also add cray fish.
Put pot with tight lid on medium heat. Cook for about 20 minutes and stir as demostrated in the uploaded video on my youtube channel https://youtu.be/66phZF9j73A
Add remaining palm oil, onions, fresh ground pepper and ntong /scent leaf ( basil can also be used- this is optional).
Serve hot/warm. This food is pure heaven.
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