Ekwang
Grated cocoyam rolled in its own leaves
Aussi écrit : ekwang coco, ekpang nkukwo, ekpang
What is it?
Freshly grated cocoyam, rolled in small portions inside cocoyam leaves, then slowly simmered in palm oil with fresh or smoked fish, meat, dried crayfish and periwinkles. It is stirred as little as possible during cooking so that the rolls keep their shape.
Where does it come from?
- South-West — Origin
Associated people(s) : Bakweri, Bafaw, Oroko
A dish shared with neighbouring south-eastern Nigeria, where the Efik call it ekpang nkukwo and the Ibibio ekpang. The sources do not say on which side of the border it was born.
Main ingredients
- Grated cocoyam
- Cocoyam leaves
- Palm oil
- Fresh or smoked fish, meat, crayfish, periwinkles
What to eat it with
Eaten as it is: the cocoyam serves as the starch. It is often eaten by hand.
Origin and tradition
A dish of the Bakweri, Bafaw and Oroko peoples of the South-West, typical of the Ndian and Manyu divisions. The Oroko recipe does without tomato and onion and keeps only local spices. Time-consuming to make, it tends to be kept for special occasions and guests.