The first time I ate this meal, I licked my fingers ooo. I was wondering how it was made and I had to ask a few questions.
Later that week, I went to Ogbete market in Enugu State and bought all the ingredients as listed by my friend who taught me how to make Ikpang Nkwukwo.
It turned out really nice and it has been part of my menu. I make it mostly on Saturdays because it takes time.
Now let’s get into the ingredients and procedure.
The main ingredient is cocoyam, you can get water yam too but that’s optional
- Pumpkin leaves and
- Scent leaves (nchanwu)
- Palm oil: a generous quantity
- 3 medium onions
- Assorted Beef
- Pepper & Salt to taste
- stock cubes (I love knorr)
Here’s how to make it
- Rinse and cook the beef, offals and dry fish with the seasoning till done.
- Peel, wash and grate the cocoyam and water yam. Mix the two together and set aside.
- Rub a generous amount of red palm oil on the insides of the pot.
- Rinse the tender cocoyam leaves and tear into medium pieces. If using pumpkin leaves, wash these and set aside.
- Blend the pepper and crayfish and set aside.
- Rinse and slice the scent leaves into tiny pieces.
- Scoop a small quantity of the grated cocoyam into a piece of the torn cocoyam leaf or one pumpkin leaf and wrap then place it inside the pot.
Repeat this procedure till all the grated cocoyam finished.
- Add the pepper, crayfish, onions, shelled periwinkles and assorted beef.
- Add hot water to the level of the pot contents and set to cook on medium heat for 20 minutes.
- Now, add the scent leaves, a generous amount of palm oil and salt to taste. Cook for more 5 minutes and the Ekpang Nkwukwo is done.
- Leave to stand for 5 minutes and stir.
I love this meal. Tell me when you decide to try it. Cook it with your friends or family.
Wrapping the grated coco yam takes time so you might need help and gist.
Sending you love and light.