Hi guys! In this episode you will watch me whipping up some Ekwang. Ekwang is a Cameroonian delicacy mostly eaten by the Bafaw people in the South West region of the country but enjoyed throughout the country. It is very similar to the Nigerian Ekpang Nkukwo.
It is made up of grated cocoyams wrapped in cocoyam leaves then simmered with crayfish, palm oil and other ethnic spices. Finger-licking good!
- 8 large “macabo” cocoyams white and pink mixed
- 6 bunches cocoyam leaves (or spinach/collard greens)
- 2 pounds smoked fish/stock fish/beef do a mix or choose 1
- 1 1/2 cups palm oil
- 2 cups crayfish
- 1 habanero pepper – blended optional
- 1 medium sized onion-chopped
- 1 teaspoon ground “contry onions” (rondelles) optional
- 2 tablespoons blended garlic and ginger
- 1/4 teaspoon white or black pepper
- 3 seasoning cubes (Maggi) or 1 1/2 large crayfish seasoning cubes (Maggi crevette)
- 1 teaspoon salt
- Peel cocoyams and grate to a paste using a grater with small holes. You could alternatively use a food processor to bring the cocoyams to a paste. Season the paste with a quarter teaspoon of salt and mix together well.
- Coat a large pot with palm oil the way you will coat a pan with oil/margarine to bake a cake. Take a teaspoon of cocoyam and place at one end of a leaf and start wrapping until you get to the end. Please see the video.
- Repeat wrapping process until the paste is finished. Make sure you place your little wraps in criss-cross patterns so the stock goes round well.
- Add every other ingredient mentioned above to the wrapped cocoyams. Add 2-4 cups of water and bring to a boil. If you have stock from boiled meat or something, use it instead of water.Let it cook together for 30 minutes. Half-way through the cooking, check to see if you need to add more water. If the liquid is at the same level as the wraps then it is good. Avoid stirring so you don’t unwrap the little wraps. This is what I do: I hold the pot on both handles and shake so every ingredient mixes nicely and evenly. If you must stir, use a wooden spoon and run it around the edges of the pot.
- Taste, adjust seasonings if need be and voila! Ekwang is ready! Serve warm.
The sweetest part is the burnt portion under the pot. My brother and I will fight for this. Enjoy your Ekwang!
Watch the Video