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.
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.
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
Stock fish, slightly cooked
Prawns or shrimps
Chili Pepper to taste
Salt to taste
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