Ekpang Nkukwo is the Real Meal
Nigerian is a vast land blessed with so many things which includes the abundance of food; I mean mouth-watering delicacies.
Each Nigerian tribe has food(s) peculiar to them out of which the Efik-Ibibio people of South-south Nigeria stands out. The Efik and Ibibio people are closely related and can be found in Akwa Ibom, Cross River and soma parts of Abia State.
The coastal location of the people also influenced their numerous foods which include Ekpang Nkukwo, Edikang Nkong, Afang soup, Afere atama and so on. Sea foods such as fish, crayfish, periwinkles, oyster, and so on are included in the foods’ recipe.
Ekpang Nkukwo- A Mouthwatering Delicacy
Ekpang Nkukwo is definitely one of the best things I picked as a ‘foodie’ while staying in the South-south area of the country. This particular delicacy of the Efik-Ibibio people is rich in nutrient and a look at this local dish would make your intestines and other members of the digestive tract calls for more.
The list of ingredients for preparing this sumptuous delicacy include 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.
Before Preparation
There are few things to do before cooking Ekpang Nkukwo. The list of ingredients must be prepared before turning the heat.
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.
Preparation of Ekpang Nkukwo
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 another five (5) minutes after which the Ekpang Nkunkwo is done. It is left to stand for five minutes and then stirred. Your delicacy is ready to be served thereafter.
There is a saying in this part of the world that the way to a man’s heart is food. If that is truly the case then Ekpang Nkukwo of the Efik-Ibibio people must be the subject of the matter. Bon appetite as you try out this recipe.
