Amazing Ekpang Nkukwo; How to Prepare it

EKPANG NKUKWO: A Taste of Akwa-Cross Delivered to Your Kitchen

Ekpang Nkukwo, a vibrant and flavorful dish hailing from Akwa-Cross, Nigeria, is a true culinary gem. Often referred to as "waterfufu" or "cocoyam pudding," this delicacy boasts a unique texture and an explosion of spices guaranteed to tantalize your taste buds.
Ready to embark on a delicious adventure? Let's dive into the world of Ekpang Nkukwo, exploring its secrets and guiding you through every step of the preparation process.

Ingredients:

• For the Ekpang:
  • 1 large water yam (cocoyam)
  • 1 bunch waterleaf (cocoyam leaves)
  • 1 cup palm oil
  • 1 cup stock (chicken, beef, or vegetable)
  • 1/2 cup crayfish, ground
  • 1 scotch bonnet pepper, chopped (adjust to your spice preference)
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Nkukwo (Stew):

• 1 pound meat (chicken, beef, or a combination)
• 1/2 cup stock (same as used for Ekpang)
• 1/2 cup palm oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 scotch bonnet pepper, chopped (adjust to your spice preference)
• 1 tablespoon crayfish, ground
• 1 teaspoon curry powder
• 1/2 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Prepare the Ekpang:

• Peel and wash the water yam. Grate it finely using a food processor or grater.
• Wash the waterleaf thoroughly and remove the tough stems. Pound or blend the leaves until they become a smooth paste.
• Combine the grated yam, waterleaf paste, palm oil, stock, crayfish, pepper, onion, salt, and black pepper in a large bowl. Mix well until everything is evenly incorporated.

Prepare the Nkukwo:

• Wash and cut your chosen meat into desired pieces. Season with salt and pepper.
• Heat palm oil in a pot over medium heat. Add the chopped onion and cook until softened.
• Add the tomatoes and cook until they release their juices and become slightly mushy.
• Stir in the scotch bonnet pepper, curry powder, thyme, and crayfish. Saute for a minute, allowing the aromas to bloom.
• Add the seasoned meat and stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the meat is cooked through.

Wrap and Cook:

• Lay a large waterleaf on a flat surface. Scoop a generous amount of the Ekpang mixture onto the leaf and spread it evenly.
• Fold the leaf over the filling, enclosing it completely. Repeat with remaining leaves and Ekpang mixture.
• Arrange the wrapped Ekpang parcels in a single layer in a pot or steamer.
• Pour the Nkukwo stew over the parcels, ensuring they are well submerged.
• Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the Ekpang is cooked through and the stew thickens.

Serve and Enjoy:

• Carefully transfer the Ekpang Nkukwo parcels to plates. Spoon some of the flavorful stew over each parcel.
• Enjoy hot with your favorite sides, such as fried plantains, boiled Cassava, or a refreshing salad.

Tips:

• You can substitute meatless protein options like smoked fish, shrimp, or mushrooms for the Nkukwo.
• Adjust the amount of pepper to your spice preference.
• If you don't have fresh waterleaf, you can use frozen spinach or kale, but the flavor will be slightly different.
• For a richer flavor, add a few tablespoons of roasted groundnut paste to the Ekpang mixture.
• Don't overcook the Ekpang parcels, as they can become mushy.

With this guide and a little practice, you'll be whipping up authentic Ekpang Nkukwo in no time. So, gather your ingredients, put on some Afrobeat music, and get ready to experience the vibrant flavors of AkwaIbom in your own kitchen!
Don't forget to share your Ekpang Nkukwo creations on social media and tag me!

Happy cooking!