Ekpang Nkukwo

We are back to Today, we want to treat you to one of the best traditional delicacies of the Efiks of CrossRiverState 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

Hot Water

Dried Fish

Stock fish, slightly cooked


Prawns or shrimps

Chili Pepper to taste


Salt to taste


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

Add the stock and allow it to cook for about 15minutes 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