Ekpang Nkukwo Recipe

This is a traditional Nigerian recipe for a classic originating from southern Nigeria.

continue after the cut...


Ingredients: 

• 1/2 water yam, finely grated to paste
• 1 cup mfi (periwinkles), in their shell 
• 1 cup red palm oil 
• 1 ibat (smoked and dried fish), flaked and de-boned 
• 1 cup dried crayfish, chopped 
• 2 stock cubes (Maggi)
•  1 hot chilli, pounded to a paste 
• 1 bunch odusa leaves (uziza Piper guinensea) (optional) [substitute any aromatic or spiced leaves, mustard greens work well] (optional)
• 1 bunch of cocoyam leaves, very finely shredded 
• 200g ikpa (ponmo, cow skin), very finely chopped 
• 1 giant African land snails, chopped (optional) 
• salt, to taste 

Procedure:

• Cut off the tails of the periwinkles, remove the intestines and wash thoroughly to remove any mud and grit. 
• Add just enough palm oil to cover/coat the base of your pot. 
• Stir in the periwinkles and fry for 1 minute. 
• Season the cocoyam paste to taste then wrap them up in the shredded cocoyam leaves (as shown in the picture below).
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• Arrange the leaf-covered balls in the pot then add the chilli, crayfish, crumbled stock cubes,  dried fish, aromatic leaves, ikpa and snail in layers over the top. 
• Pour over the remaining palm oil then bring to a boil. Cover the pan and cook gently for about 30 minutes, or until all the ingredients are thoroughly cooked (do not stir during cooking). 
• Once ready, use a spatula to stir the mixture gently (do not stir too much, or you will end-up with a sticky mess). 
• Serve hot.