Ekwang is one of the traditional delicacies of the people of the South west region of Cameroon 🇨🇲. I was very surprise when my Nigerian friend from Ibibio tribe told me that it’s also one of their traditional delicacies. She even went further saying that the Efik tribe of Nigeria also have ekwang as one of their traditional delicacies and they call it ‘Ekpang Nkukwo’
This meal is the favourite of many Cameroonians. Some Cameroonian wives use this dish to get anything from their husbands. One of my foodie friends recounts ” if you want to get anything from him just make this dish or eru and waterfufu” he will say yes to everything thing. Hehehe! My Cameroonian people . Maybe I am exaggerating a bit but honestly this dish is the favourite dish of many people l know.
Author: Annuchka Queen
Prep time 45 mins
Cook time: 55 mins
Total time: 1h 40 mins
- 5 large cocoyams
- 10 cocoyam leaves or any green vegetable leave like kale or spinach
- 2 large smoked fish
- 1 kg of boiled meat
- 1 cup of ground crayfish
- 2 medium size diced onion
- 2 cups of palm oil
- 1 tablespoon of salt
- 3 cups stock from boiled meat
- 2 bouillon cubes
- 1.5 tablespoon white or black pepper
- 1 habanero pepper (optional)
- Country onion ( a typical Cameroonian ingredient) optional
- Place pot over medium or low heat and let it steam for 5 mins then open and add onion stock meat ,country onion, peppers
- 3 cups of warm water.
- Remove bones from your fish wash and keep aside.
- Diced beef into small slices, place in a pot and marinate with onion, bouillon cube and salt. Bring to boil until tender.
- Extract stock from meat and keep aside.
- Peel cocoyams properly soak into water immediately to prevent it from changing it natural colour then grate them using a hand grater or a food processor until you achieve a paste or purée consistency.
- Salt your cocoyam paste lightly and mix thoroughly then set aside
- Make sure you wash your cocoyam leaves thoroughly before using them to prevent bacteria or insects.
- Tear your cocoyam leaves into small pieces. You can use hands or a pair of scissors.
- Grease your pot with palm oil to prevent sticking.
- Use a tablespoon to scoop cocoyam paste mixture into the leave and wrap properly to form a nice finger shape. Some people prefer it small some medium or large . The size of your Ekwang is your choice. Continue wrapping until the paste mixture is finish. As you wrap you arrange properly in the pot. Some people leave a well in the middle for ingredients white others cross the Ekwang fingers forming a zigzag or squares.
- Place pot over very low heat and let it steam for 5-7 mins. Then add meat stock onion, crayfish, country onion , peppers and smoked fish with 2 cups of oil and allow to simmer for 10 mins. Open and keep adding water if you realised it’s a bit dry. It has to form a thick delicious broth. Add not more than 5 cups.
- If you want your Ekwang fingers to came out still beautifully wrapped up, you should not over – stir. Or you should cook over medium heat.
- Cook for 50 mins .
- Taste to make sure it’s ok then remove from heat and allow to cool for 10-15 mins before consumption.
- It’s always delicious to eat with fingers , though modernity has brought in to play so many changes in our culture.