Cococyam porridge popular known as Ekpang nkukwo, is a native Efik meal and apparently is also native to Cameroonians.
Made from grated cocoyam and water yam (optional), the dish is spiced up with so many other ingredients and the nutritional contents cannot be rivalled. The meal, however, is not an everyday meal. It is so special and it is reserved for majorly special occasions.
Usually wrapped in vegetables which are so rich in vitamins, there certainly cannot be Ekpang without periwinkles. Of course, periwinkles are low in fat and calories but contain protein, omega-3 fatty acid and water.
Water Yam or cocoyam
Vegetable (cocoyam leaves optional or Ugwu preferable)
11/2 cups of periwinkles with their shell
1 cup of crayfish
1 cup of tiger shrimps
4 cubes of maggi
1.5 tablespoons of dry pepper
½ teaspoon Crushed dry bitter leaves
1 tablespoon blended crayfish
4 cups of water
3 cooking spoons of palm oil.
Wash and cook the beef and dry fish with the seasoning till done.
Peel, wash and grate the cocoyam and water yam and mix them together.
Rub a generous amount of red palm oil on the insides of the pot you will use to cook the Ekpang.
Wash thoroughly, the ugwu or cocoyam leaves
Blend the pepper and crayfish
Wash the shelled periwinkles with warm water and salt
Line your pot with periwinkles and season with a teaspoon of salt, pepper and 2 cubes of Maggi cube.
Boil 1.5 cups of water
Scoop some cocoyam onto your leaves and wrap them till the edges of the cocoyam are sticking out on both ends of the leaves.
Once this is done, put the pot of the cocoyam on low heat and let it heat up for about 10 minutes.
Season with 1 table spoon of salt, 1 table spoon of dry red chilli peppers, 2 cubes of maggi, a pinch of crushed dry bitter leaves and a tablespoon of blended crayfish.
Add dry fish, shrimp, and dry crayfish but don’t stir in.
Pour in the hot water slowly around the edges and still leave on low heat for 5 more minutes.
Increase the temperature to medium heat and pour in 2 cups of water as your pottage cooks. Cook for 20 minutes on medium heat with a covered pot.
Add more water as need be until the cocoyam at the ends of the leaves start to harden.
Stir your pottage gently at this point and reduce to low heat for cook for 5 more minutes.
Pour in 2 cooking spoons of palm oil, stir in and leave to simmer on low heat for 5 minutes and food is served.
Serve with chilled water or fresh juice