Nigerian
Ekpang Nkukwo
Ekpang nkukwo is a cherished Efik and Ibibio one-pot dish of grated cocoyam wrapped in tender leaves and simmered with palm oil, periwinkles, fish, and crayfish. It is rich, earthy, and best eaten hot straight from the pot.
Ingredients
- Cocoyam tubers, peeled600g
- Tender cocoyam leaves or ugu leaves20 to 25 small leaves
- Unshelled periwinkles, washed and trimmed1 cup
- Smoked fish, cleaned and flaked120g
- Stockfish pieces, soaked until soft80g
- Ground crayfish3 tablespoons
- Palm oil3 tablespoons
- Fresh or dried pepper, ground1 teaspoon
- Onion, finely chopped1 small
- Scent leaves, sliced2 tablespoons
- Seasoning cube1
- Saltto taste
- Warm water or light fish stock2 cups
Method
- Wash the cocoyam leaves gently, trim off tough stems, and pat the leaves dry so they can hold the grated cocoyam.
- Grate the peeled cocoyam finely into a thick paste, then mix in a pinch of salt and 1 tablespoon of palm oil.
- Rub the inside of a wide pot with 1 tablespoon of palm oil, then scatter the cleaned periwinkles across the base to stop the wraps from sticking.
- Place a small spoonful of grated cocoyam onto the back of each leaf, fold in the sides, and roll tightly into small parcels.
- Arrange the wrapped cocoyam parcels snugly in layers over the periwinkles, placing the seam side down.
- Add the stockfish, smoked fish, chopped onion, ground crayfish, pepper, seasoning cube, and the remaining palm oil over the top.
- Pour the warm water or stock carefully down the side of the pot so it does not wash the cocoyam out of the leaves.
- Cover the pot and cook over medium heat for 20 minutes without stirring, allowing the cocoyam wraps to set.
- Shake the pot gently from side to side, then reduce the heat and simmer for another 20 to 25 minutes until the cocoyam is tender and the sauce thickens.
- Taste for salt, sprinkle in the sliced scent leaves, and simmer uncovered for 3 to 5 minutes.
- Serve hot in a shallow bowl with the periwinkles, fish, thick palm oil sauce, and wrapped cocoyam parcels together.
Common questions
Can I substitute ugu leaves for cocoyam leaves in Ekpang Nkukwo?
Yes. Ugu leaves are the most common substitute and work well because they’re sturdy enough to wrap the cocoyam paste. Blanch them briefly only if they feel too tough, then pat dry before wrapping.
How long should Ekpang Nkukwo cook, and how do I know it’s done?
Cook covered over medium to low heat for about 20–30 minutes, depending on the size of the parcels and your pot. It’s done when the cocoyam is firm, cooked through, and the sauce has reduced slightly.
What are the most common mistakes when making Ekpang Nkukwo?
The biggest mistakes are using too much water, wrapping with wet leaves, and making the cocoyam paste too loose. Also avoid stirring after layering, because that can break the parcels and make the dish mushy.
How should I store leftover Ekpang Nkukwo?
Cool it completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or stock so the cocoyam parcels don’t dry out.
What should Ekpang Nkukwo be served with?
It is usually served on its own as a full meal, since it already contains fish, periwinkles, and cocoyam. You can pair it with chilled water or a light drink; extra pepper sauce works if you want more heat.