Welcome To Calabar Dishes You Must Try Out In Calabar

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Delicious Plate Of Ekpang Nkukwo play

Delicious Plate Of Ekpang Nkukwo

(Calabar Kitchen)
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The Calabar Carnival, Africa’s biggest street party, is currently gathering storm in the ancient city of Calabar, the Cross River State capital in South-South Nigeria and if you are planning a trip to the city to witness the fanfare, do not fail to try out some or all of these dishes which stands the city out in terms of hospitality. Have a taste of what you should expect.

Ekpang Nkukwo

We are back to Calabar, the Cannan City, the home of good and nutritious food. Today, we want to treat you to one of the best traditional delicacies of the Efiks of Cross River State and it is called Ekpang Nkukwo.

This meal which is made with cocoyam or water yam is relished by many as it contains all the basic classes of food while the flavour and taste are heavenly and mouth-watering.

Give me Ekpang Nkukwo anytime and remain my friend for life.

Ingredients

Cocoyam, peeled, washed and grated

Water yam (optional), peeled, washed and grated

Fresh Cocoyam leaves, Spinach or Pumpkin leaves

Meat, Goat meat, Snails or Fish

Hot Water

Dried Fish

Stock fish, slightly cooked

Crayfish

Prawns or shrimps

Chili Pepper to taste

Seasoning

Salt to taste

Onion

Palm Oil

Shelled Periwinkle

Scent leaf

How to prepare Ekpang Nkukwo

Season and boil the meat to get out the stock. Cook the shelled periwinkle for about 5 minutes in salted water and wash properly.

Pour the periwinkle in the pot to form a base, then add one cup of palm oil to the cocoyam and water yam mixture, sprinkle seasoning and salt over the mixture.

Mix properly with your fingertips or with a wooden stick, and use the leaves to make small wraps with the cocoyam and water yam mixture, starting from one tip of the leaf to the other end. Make wraps until all the mixture is finished.

Boil about 2 cups of water and put your ekpang on the fire and add the 2 cups of water and steam for about 5 minutes. Add the meat, dried fish and stock fish; after 2 minutes, add the crayfish, chili pepper, onions, and other seasoning.

Add the stock and allow it to cook for about 15 minutes on medium heat. Add the shrimps, remaining palm oil, scent leaf and salt to taste.

Stir and slightly mash or just cut through with a knife. Serve hot in a flat plate

Next: Editan Soup

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