Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ekpang nkwukwo. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Ekpang Nkwukwo is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Ekpang Nkwukwo is something which I have loved my whole life.

Ekpang Nkwukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle. It is a Nigerian food recipe native to the South South Eastern Nigeria. Ekpang Nkwukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ekpang nkwukwo using 16 ingredients and 46 steps. Here is how you cook that.

The ingredients needed to make Ekpang Nkwukwo:

1. Prepare Cocoyam 8 - 10 (the red ones)
2. Make ready Cocoyam leaves or Ugu leave
3. Take 1 Tsp Black Pepper
4. Take 5 fresh pepper pounded
5. Take I cooking spoonful of Crayfish
6. Prepare Dried Shrimps slighted pounded
7. Get 3 handful shelled periwinkles
8. Get Dried Fish
9. Prepare Stockfish
10. Make ready Pomo
11. Take Smoked Panla fish
12. Get Palm oil
13. Get A.handful of uzuzia leaves or scent leaves
14. Prepare 1 big red onion
15. Prepare 1 season cube (optional)
16. Prepare to taste Salt

As much as I love Ekpang Nkwukwo, the wrapping puts me off but I doff my cap for you - You made it. Ekpang nkwukwo is made from cocoyam (taro), is not your every day dish and not everyone can handle it. A labour of love and flair for the intricacies of Naija cuisine (and a bundle of patience). Ekpang Nkwukwo is a cocoyam recipe eaten mainly in Cross Rivers and Akwa Ibom States.

Instructions to make Ekpang Nkwukwo:

1. Peel the cocoyams
2. Wash them in running water, then grate very smoothly.
3. After grating, season with salt, black pepper and 2 table spoon of oil.
4. Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.
5. Cover the bottom of the.pot with oil and spead out the periwinkles. (This serves as a barrier against burning.)
6. Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.(Don't put in too much sobit wont spill out)
7. Placed the wrapped cocoyam into the pit on the perwinkles.
8. Repeat the process of wrapping till you run out of thengrated cocoyam
9. Meanwhile, you should av steamed the stockfish and pomo to soften and flavour them up.
10. Add the stockfish, Dried fish, Smoked Panla, the big red onoin chopped, fresh pepper, reaining black pepper on the top.
11. Pour boiling water to cover the pot.
12. Then sprinkle the salt over it and allow to cook.
13. Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.
14. Lastly, you add the crayfish and scent leave or uzuzia (which ever one you are using) allow to cook for 5 mins.
15. Then stir with a wooden spoon to ge all the ingredients well blended in and taste.
16. Your Sun kissed Ekpang Nkwukwo is ready to eat.
17. Wash them in running water, then grate very smoothly.
18. After grating, season with salt, black pepper and 2 table spoon of oil.
19. Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.
20. Cover the bottom of the.pot with oil and spead out the periwinkles. (This serves as a barrier against burning.)
21. Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.(Don't put in too much sobit wont spill out)
22. Placed the wrapped cocoyam into the pit on the perwinkles.
23. Repeat the process of wrapping till you run out of thengrated cocoyam
24. Meanwhile, you should av steamed the stockfish and pomo to soften and flavour them up.
25. Add the stockfish, Dried fish, Smoked Panla, the big red onoin chopped, fresh pepper, reaining black pepper on the top.
26. Pour boiling water to cover the pot.
27. Then sprinkle the salt over it and allow to cook.
28. Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.
29. Lastly, you add the crayfish and scent leave or uzuzia (which ever one you are using) allow to cook for 5 mins.
30. Then stir with a wooden spoon to ge all the ingredients well blended in and taste.
31. Your Sun kissed Ekpang Nkwukwo is ready to eat.
32. Wash them in running water, then grate very smoothly.
33. After grating, season with salt, black pepper and 2 table spoon of oil.
34. Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.
35. Cover the bottom of the.pot with oil and spead out the periwinkles. (This serves as a barrier against burning.)
36. Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.(Don't put in too much sobit wont spill out)
37. Placed the wrapped cocoyam into the pit on the perwinkles.
38. Repeat the process of wrapping till you run out of thengrated cocoyam
39. Meanwhile, you should av steamed the stockfish and pomo to soften and flavour them up.
40. Add the stockfish, Dried fish, Smoked Panla, the big red onoin chopped, fresh pepper, reaining black pepper on the top.
41. Pour boiling water to cover the pot.
42. Then sprinkle the salt over it and allow to cook.
43. Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.
44. Lastly, you add the crayfish and scent leave or uzuzia (which ever one you are using) allow to cook for 5 mins.
45. Then stir with a wooden spoon to getball the ingredients well blended in and taste.
46. Your Sun kissed Ekpang Nkwukwo is ready to eat.

This special delicacy is relished by many and the taste is mouth-watering. Ekpang is a savoury cocoyam dish bursting with many layers of flavours Tnis dish is usually made for that special guest, friend or even business associates. Ekpang Nkukwo na porridge but wetin dem pack full for di food go burst your brain, na very Ekpang Nkukwo na very important food for di Efik pipo of Cross River State, south-south Nigeria. Ekpang Nkwukwo is one of the Nigerian cocoyam recipes made with grated cocoyam, water yam, cocoyam leaves and periwinkle. It is prepared with grated cocoyam, cocoyam leaves and periwinkle.

So that’s going to wrap this up with this exceptional food ekpang nkwukwo recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!