Ekpang Nkunkwois a Nigerian local dish native to the South-South states of Cross River and Akwa Ibom. It is a special dish for occasions such as traditional wedding, naming and cultural festivals. This delicacy is rich in nutrient. A look at this local dish would make your intestines and other members of the digestive tract calls for more. This meal has a long list of ingredients such as cocoyam, water yam, periwinkles (shelled or unshelled), crayfish, snail (optional), pepper, cocoyam tender leaves, pumpkin leaves, scent leaves, offal, palm oil, dry fish, meat and seasoning.
There are several things to do before cooking this sumptuous delicacy. The meat and dry fish should be cooked. The cocoyam and water yam to be used is peeled, rinsed and then grated. This mixture is then set aside. The pepper and crayfish is also grinded and put aside too. Meat and the dry fish are washed and cooked with seasoning and salt added. The pot to be used is also prepared by rubbing the inside with palm oil. Cocoyam leaves, pumpkin leaves and scent leaves are also rinsed and cut into pieces.
The first step in cooking is to put the unshelled periwinkle at the base of the pot. The grated cocoyam and water yam mixture is scooped into the torn cocoyam tender leaf/pumpkin leaf. It is then wrapped properly. This process continues until the cocoyam and water yam mixtures are exhausted. Add your grinded pepper, crayfish, onion, assorted beef, offal and dry fish. Pour hot water to the level of the pot contents and set to cook on medium heat for 20 minutes. The scent leaf is then added with a large quantity of palm oil and salt to taste. It is then cooked for more five minutes after which the Ekpang Nkunkwois done. It is left to stand for five minutes and then stirred. Your delicacy is ready to be served now.
You might not be able to travel as far as the South-South to have a taste of this food recipe. This guideline would have done you good. Ekpang Nkunkwowould win the heart of that your South-South man. Try this food recipe and thank me later.
