This meal is a special meal in Africa, and in our local communities. It has an interesting taste and structures.
Now here is how you prepare this special delicacy called Ekpang-nkukwo.
Step 1: Get a yam, we have two kinds of yam we use to make this delicacy, water yam and cocoyam, you can either choose one of it, that'll be the water yam because its commonly used
Step 2: Peel the water yam, wash it, get a crater and crush it to fine slippery particles.
Peeled water yam and cocoyam
In the crushing process
Done crushing and mixed
Step 3: Get your ingredients, the stocks to use ready. Steam your meat, periwinkles and the rest of the things you'll love to use.
Crayfish in a tray
Pounded crayfish in a local motar
Dried fish
Step 4. There's a particular leaf you'll use to wrap the crushed water yam,
Its local name "kontomire", it botanical name is "Colocasia esculenta" it belongs to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corms, and it common name is cococyam leaf.
Or you can use vegetables if you can't get this leaf, vegetables is an option
Step 5: Get your cooking pot. First off, put your palm oil at the bottom of your pot with the periwinkles, below is a picture;
Step 6: Start wrapping your water yam in the leaves according to it sizes,
Step 7: Boil water to 100°C, pour it into your already wrapped water yam and wait rill it boils up to 85°C, stir with your stiring stick.
Step 8: Add your seasoned meat, fish (dry or fresh), preferably dry. Add maggi, salt, pepper (fresh recommended), and crayfish (it can be both the dried grinded and the fresh), stir it and taste it, if it have the required taste, add some shoved vegetables and stir.. BOOM 💥💥
Your Ekpang-nkukwo is ready
Cooked Ekpang-nkukwo
Me while preparing
@Sugar6699 helped in preparation
Thanks Meemaw 😊😘😘
Storage: it can be stored preferably in the fridge because it loses taste when frozen.
Today was fun ☺