How I made my traditional ekpang Nku-kwo/oto with grated water yam by boobe

Hello everyone. I want to share my tutorials with you guys on how I made my traditional ekpang nku-kwo with grated water yam.

Stay thight till the end!

Ekpang nku-kwo is a healthy traditional food made in the southwest part of Nigeria mostly in Efik and Ibibios and some part of Bakweri in cameron.

Ekpang nku-kwo can be prepared with either cocoyam or water yam.

I am going to use water yam to prepare mine.

HEALTH BENEFITS OF WATER YAM AND IT'S NUTRIENTS.**

Water yam has so many health benefits that helps you live a healthy life.

They include:
✓ vitamin E & C, minerals, fiber, and
carbohydrates.

BENEFITS ARE:

• it helps to reduce and control weight.

• it's good for daibetic patients because it contains fiber.

• it reduces and control blood sugar.

• it helps in healing wounds.

• It fights cancer because of the antioxidants.

• It lowers cholesterol.

• It's easy to eat and digest.

INGREDIENTS

✓Water yam. (2 tubes)

✓Periwinkle

✓Scent leaf

✓Smoked fish

✓Dry stock fish

✓Crayfish

✓Bala

✓Pepper

✓Onions

✓Salt

✓Cube seasoning

FRISTLY:

• peel, wash and grate your water yam.

• Cut your Periwinkle tail and wash thoroughly.

• Pound your crayfish and Bala.

• Remove the bones in your smoke fish.

• Cut your onions and scent leaf.

DIRECTION.

• Put your pot on fire and add 3 cups of water.

• Pour in your dry stock fish, salt, seasoning cubes and little onions into the water.

• Then mould in your grated water yam in smaller size into the substance.

• After moulding the water yam into the pot, pour in your grinded crayfish, smoked fish, remaining onion.

• Add red oil. Don't turn it.

• Cover it for like 10 mins to boil.

• Then add your priwinkle and turn.

• Finally add your scent leaf.

• Turn it and allow it cook for 5 mins.

Cook on a low heat to avoid burning.

I hope you all understood my tutorials. You can ask me questions on the comment section and I will be glad to answer you.

Cc:
@alikoc07
@ngoenyi
@steemfood

Thank you for reading through.