Ingredients
- 1kg Cocoyam, peeled, washed and grated
- 100g Wateryam (optional), peeled, washed and grated
- Fresh Cocoyam leaves,Spinach or Pumpkin leaves
- 500g Meat, Goatmeat,Snails or Fish (optional)
- 6 cups of Stock
- 2 cups Hot Water
- 300g Dried Fish
- 200g Stockfish, slightly cooked
- 3/4cup Crayfish
- 2 cups of prawns or shrimps
- Chilli Pepper to taste
- 3 Maggi Cubes
- Salt to taste
- 2 medium sized, Onion bulb
- 2 cups Palm Oil
- 5 cups Shelled Periwinkle (optional)
- 2tbsp scent leaf, chopped
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Directions
Caution: Some species of cocoyam itch terribly so limit it to your palms when grating and wrapping or wear disposable gloves
- Season and boil the meat to get out the stock
- Cook the shelled periwinkle for about 5 minutes in salted water and wash properly
- Pour the periwinkle in the pot to form a base
- Add one cup of palm oil
- To the cocoyam and wateryam mixture, crush and sprinkle over 1 cube of Maggi and about 1/2tsp of salt
- Mix properly with your fingertips or with a wooden stick
- Use the leaves to make small wraps with the cocoyam and wateryam starting from one tip of the leaf to the other end
- Make wraps until all the mixture is finished
- Boil about 2 cups of water
- Put the ekpang on fire and add the 2 cups of water and steam for about 5mins
- Add the meat, dried fish and stockfish
- Add the crayfish, chilli pepper, onions, maggi cubes
- Add the stock and allow to cook for about 15mins on medium heat
- Add the shrimps, remaining palm oil, scent leaf and salt to taste
- Stir and slightly mash or just cut through with a knife
- If it still isn't properly cooked, add a little more water and allow to cook further on low heat
- Serve in a flat plate