Ekpang nkukwo (or n̄kukuọ) is a traditional Nigerian delicacy that is native to the Ibibios and Efiks. The main ingredients are ikpọn̄ (that is cocoyam in English or taro in NZ), ebre (water yam), leafy greens, and patience. Patience because the prep and cook time is relatively long. Non-natives always complain about how time-consuming it is. Once you get a taste, you’ll keep coming back for more. It is rich in nutrient and mouth-watering delicious.
Generally speaking, but a matter of fact, all traditional dishes especially from the south-south part of Nigeria requires one to put in a considerable amount of time that our fast-food generation would not appreciate.
A full list of the ingredients for ekpang n̄kukuọ :
- Ikpọn̄ (cocoyam or taro)
- Ebere (wateryam)
- Mfi (periwinkle preferably with shell)
- Mfid (ibibio) or nkukwo (efik) (tender cocoyam leaves). Alternatively, water yam or potato leaf, green or efo leaf.
- Obu (crayfish)
- Nsad iyak (dried fish)
- Ibat (flat bony fish)
- Ata adan (palm oil)
- Ekporoko (stock fish)
- Different types of boiled or smoked meat
- Ikpa (kpomo or cow skin in english)
- Spices (maggi or bouillon granules or stock cubes)
- Scent leaf
- Ayịm (onion)
- Inun̄ (salt)
- Ndek* or nsad ntuen (fresh or dried pepper. I prefer fresh ones. Scotch bonnet or any hot pepper)
- Mmọọn̄ (water)
Kitchen tools:
- Grater or food processor. Grater is used traditional
- Knife for peeling the tubers
- Chopping board
- Bowls
All the ingredients must be prepared, added in the pot before turning up the heat.
If you’re in New Zealand, you already know you can’t get all these ingredients. To cook ekpang in beautiful Aotearoa, you need this modified list of ingredient but with the same set of tools.
A full list of the ingredients for ekpang n̄kukuọ :
- Taro
- Taro leaves or any medium-soft leafy green .
- Crayfish or dried shrimps or dried kooni
- Dried fish, you wont see the species we use but I’ll keep this here.
- Anchovy (I recommend soaking in water and draining to wash out the salt)
- Palm oil
- Different types of boiled or smoked meat
- Stock cubes (I recommend oxo except you have Naija maggi or knorr)
- Red onions
- Salt (Be careful with the salt. The anchovy is preserved with salt as such, it is very salty)
- Frozen or fresh red chilli (Cayenne pepper as alternative)
- Water.
Tips:
- If using dried fish like ibad, pound the skin, mixing it with water. Filter out the solid materials then add the filtered water to your pot. Adds more flavour.
- Add all the fluid containing ingredients before adding water.
- Use boiling water as this prevents the ekpang from unraveling
I know you wan thank me. JUST DO IT. Don’t be shy.
Eh, you’re welcome!!! Happy cooking and eating.
Chop life before life chop you.
Yummy!!!
yummy yummy in my tummy😁
😋😋😋
Can’t wait to read all your adventures
Ooh yeah!!! I got a lot in stock. 🎉🎉🎉