Recipe: Ekwang (Ekpang Nkukwo)

Ingredients

4 pounds cocoyam
4-5 bunch leafy greens (cocoyam leaves, collard greens, spinach, romaine lettuce)
½ pound boiled meat (beef)
1-2 cups dried fish
½ cup ground crayfish
½ medium onion (chopped)
1½-2 cups palm oil / red oil
1 tablespoon bouillon granules / Maggie
1 tablespoon ground country onions (optional)
1 teaspoon white pepper
1 scotch bonnet pepper (optional) or any hot pepper
1 teaspoon bitter leaf (optional)
to taste salt and pepper

Cut the beef into bite-sized chunks, season, and cook until tender, ensuring you have enough stock.
Peel and wash the cocoyam, then cut into large chunks.
Pulse the cocoyam in a food processor or grate it until pureed, then lightly salt and set aside.
Wash the leafy greens and tear them into medium pieces.
Oil a large pot with about ½ cup of palm oil.
Scoop a tablespoon of the grated cocoyam onto a leaf and wrap tightly, then arrange in the pot.
In a separate pot, bring water to a boil and add onions, crayfish, fish, meat, and seasonings.
Let it simmer for about 10 minutes without stirring until the ekwang firms up.
Add beef stock and more water as needed, then cook on medium heat for about an hour.

Servings

4-5

Calories

534

Total fat

13g

Total carbohydrates

128g

Total protein

34g

Sodium

439mg

Cholesterol

110mg