Ekwang
45 minServes 8
West African cocoyam leaf parcels steamed in a rich palm oil and seafood broth, wrapped around grated cocoyam paste.
| prepPeel cocoyams and grate to a paste using a grater or food processor | ||||||
| 8 large macabo cocoyams (white and pink mixed), grated to paste | Season cocoyam paste with salt, mix well | Coat pot with palm oil, wrap paste in leaves | Arrange wraps in criss-cross pattern | Add fish, crayfish, pepper, onion, spices & water | Bring to boil, simmer 30 min, shake pot gently | Taste, adjust salt & seasonings, serve warm |
| 1/4 teaspoon salt (for cocoyam paste) | ||||||
| 6 bunches cocoyam leaves (or spinach/collard greens) | ||||||
| 360 ml palm oil | ||||||
| 900 g smoked fish, stock fish, or beef (mixed or choose one) | ||||||
| 300 g crayfish | ||||||
| 1 habanero pepper, blended (optional) | ||||||
| 1 medium onion, chopped | ||||||
| 1 teaspoon ground country onions/rondelles (optional) | ||||||
| 2 tablespoons blended garlic and ginger | ||||||
| 1/4 teaspoon white or black pepper | ||||||
| 3 seasoning cubes (Maggi) or 1 1/2 large crayfish seasoning cubes | ||||||
| 1 teaspoon salt | ||||||
| 2–4 cups / 480–960 ml water or meat stock | ||||||
| salt to taste (for final adjustment) | ||||||
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