Ingredients

500g cocoyam

250g Water Yam (Optional)

A big bunch of tender cocoyam leaves

Pumpkin leaves

Scent leaves (nchanwu, efirin)

Palm oil

Ground crayfish

3 medium chopped onions

2 cups of periwinkles

Assorted Beef & Offal

Dried fish

Snail (Optional)

Pepper & Salt to taste

2 stock cubes

Preparation

1. Rinse and cook the beef, offals and dry fish with the seasoning till done.

2. Peel, wash and grate the cocoyam and water yam (if you will be using this). Mix the two together and set aside.

3. Rinse the tender cocoyam leaves and tear into medium pieces. If using pumpkin leaves, wash these and set aside. Also, rinse and slice the scent leaves into tiny pieces.

4. Rub a generous amount of red palm oil on the insides of the pot to prepare it. If using unshelled periwinkles, place these at the base of the well-oiled pot.

5. Scoop a small quantity of the grated cocoyam into a piece of the torn cocoyam leaf or one pumpkin leaf and place into the pot. Repeat this procedure till all the grated cocoyam (and water yam) is exhausted.

6. Add the pepper, crayfish, onions, shelled periwinkles and assorted beef.

7. Add hot water to the level of the pot contents and set to cook on medium heat for 20 minutes.

8. Finally, add the scent leaves, a generous amount of palm oil and salt to taste. Cook for more 5 minutes.

9. Put off heat, leave to stand for 5 minutes and stir.

Your Ekpang Nkwukwo is done! Serve during special occasions.