Hi
Again! It's that time of the week again when I share a recipe with you.
But, before we continue, how are you? And, how is your week going? I
hope you are doing just fine. If you aren't, may God meet you at the
point of your needs according to his riches in Glory in Jesus name,
amen.
Today's
recipe is called Ekpan Nkukwo. It is specific to the Ibibio and Efik
people of Akwa Ibom and Calabar states, in Southern Nigeria. Some other
tribes like the neighboring Aro people of Abia state also cook this meal
during special occasions. It is a healthy-but-heavy meal and should be consumed bearing a human conscience.
As with some dishes, preparations and ingredients may vary. This is how I prepare my own. If yours is different, do share how it is made in the comments below.
Ingredients:
8 sizable Coco yams(not the eatable ede, tell them its for Ekpan)
1 Big Water Yam(big not large)
1 Full cup of freshly cleaned Isam aka Periwinkles removed from their shells.
1 Cup of freshly cleaned Isam with their shells(optional).
1 Cup of blended onions(this releases the flavour of the onion faster and makes it incognito for Kids and some adults who don't like the sight of Onions in their food).
1 Small full cup of blended dried Oron Crayfish or regular dried crayfish(in my opinion, Oron crayfish is the bomb a trial will convince you too).
A Full medium bowl of VERY FRESH very broad Ntong leaves, aka Clove Basil's. Igbo people know it as Nchuawun. You can use African Spinach aka "Green" leaves. I personally prefer Ntong because of the minty like flavour it releases..oh well.
1 cup of Kanda/Pomo diced in cubes.
1/2 bottle of Pure Red Palm Oil.
1 cup of diced cooked beef(optional).
Thoroughly seasoned Dried Stock Fish aka Okporoko.
2 medium Sized Grilled Fresh Fish.
4 Seasoning Cubes.
Salt to taste
1/2 Small Cup of Ground or blended fresh pepper.
PREPARATION/TECHNIQUE:
Peel the Coco Yams and Water Yam, and place them in a clean bowl of water after washing them. Gently grate the coco yams one by one in a very tiny teeth metal/steel kitchen grater(blending the doesn't really give it the Ekpan effect).
Scoop out the grated coco yams into a clean bowl and cut your water yam into medium halves to aid your grating it. Be careful when grating so that you don't end up with bruises or cuts like Me.
The grating takes a lot of time. When you're done, add your spices like some crayfish, seasoning cubes, pepper, salt and little blended onions to it. Use your hand to turn the paste like mixture, working it till you're sure the spices have become one with the paste. Add a little red oil and mix it again.
Use a spoon to scoop a bit of your red palm oil and grease the intended cooking pot with it.
It should look like this. That's the paste in the blue bowl and some already wrapped Ekpan in my pot.
Wash your leaves thoroughly, adding a spoon of salt to the water.
Gently clip out the stalks of the leaves. Use your finger to scoop a bit of the Ekpan paste, and use a leaf to wrap the paste from bottom to tip. When you are done wrapping, gently place them into the cooking pot in a circular organized way.
A more precise, and clear picture.
Separate the stock fish and grilled fishes into large bits(don't eat them yet, hold on).
Make a small sauce(make sure not to dry it, you need a lot of moisture) in a separate pot with the stock/broth from your beef, pomo, beef, fishes and spice. After simmering for 15 minutes on high heat, pour it into the pot containing the Ekpan. Heat the red oil and add it into the pot now containing the Ekpan and sauce.
Place the pot on fire and wait for 30 Minutes. DO NOT STIR OR TURN IT. You will hate it, trust Me.
But, you can shake it gently, by holding the two handles of the pot. Be careful.
Dish, and serve while it is hot.
Bonne Apetit!
Feel free to ask Me for assistance if you have any troubles cooking this. I hope you have a lovely day.
Your Friend.
Let's Be Friends. Find Me on:
Twitter @iBlogWithGrace
Instagram@blogwithgrace
Facebook Blog With Grace
Pintrest @iBlogWithGrace
Tumblr @iBlogWithGrace
We Heart it @iBlogWithGrace
Thank You for taking time to visit, I love you for reading this post. Don't forget to bookmark this site. Come back soon :)
Blog Motto: Deuteronomy 28:12.
As with some dishes, preparations and ingredients may vary. This is how I prepare my own. If yours is different, do share how it is made in the comments below.
Ingredients:
8 sizable Coco yams(not the eatable ede, tell them its for Ekpan)
1 Big Water Yam(big not large)
1 Full cup of freshly cleaned Isam aka Periwinkles removed from their shells.
1 Cup of freshly cleaned Isam with their shells(optional).
1 Cup of blended onions(this releases the flavour of the onion faster and makes it incognito for Kids and some adults who don't like the sight of Onions in their food).
1 Small full cup of blended dried Oron Crayfish or regular dried crayfish(in my opinion, Oron crayfish is the bomb a trial will convince you too).
A Full medium bowl of VERY FRESH very broad Ntong leaves, aka Clove Basil's. Igbo people know it as Nchuawun. You can use African Spinach aka "Green" leaves. I personally prefer Ntong because of the minty like flavour it releases..oh well.
1 cup of Kanda/Pomo diced in cubes.
1/2 bottle of Pure Red Palm Oil.
1 cup of diced cooked beef(optional).
Thoroughly seasoned Dried Stock Fish aka Okporoko.
2 medium Sized Grilled Fresh Fish.
4 Seasoning Cubes.
Salt to taste
1/2 Small Cup of Ground or blended fresh pepper.
The Coco Yams(I used more coco yams) and Water Yam.
Already peeled Coco Yams.
Peel the Coco Yams and Water Yam, and place them in a clean bowl of water after washing them. Gently grate the coco yams one by one in a very tiny teeth metal/steel kitchen grater(blending the doesn't really give it the Ekpan effect).
Scoop out the grated coco yams into a clean bowl and cut your water yam into medium halves to aid your grating it. Be careful when grating so that you don't end up with bruises or cuts like Me.
The grating takes a lot of time. When you're done, add your spices like some crayfish, seasoning cubes, pepper, salt and little blended onions to it. Use your hand to turn the paste like mixture, working it till you're sure the spices have become one with the paste. Add a little red oil and mix it again.
Use a spoon to scoop a bit of your red palm oil and grease the intended cooking pot with it.
It should look like this. That's the paste in the blue bowl and some already wrapped Ekpan in my pot.
Wash your leaves thoroughly, adding a spoon of salt to the water.
Gently clip out the stalks of the leaves. Use your finger to scoop a bit of the Ekpan paste, and use a leaf to wrap the paste from bottom to tip. When you are done wrapping, gently place them into the cooking pot in a circular organized way.
| iblogwithgrace |
Separate the stock fish and grilled fishes into large bits(don't eat them yet, hold on).
Make a small sauce(make sure not to dry it, you need a lot of moisture) in a separate pot with the stock/broth from your beef, pomo, beef, fishes and spice. After simmering for 15 minutes on high heat, pour it into the pot containing the Ekpan. Heat the red oil and add it into the pot now containing the Ekpan and sauce.
Place the pot on fire and wait for 30 Minutes. DO NOT STIR OR TURN IT. You will hate it, trust Me.
But, you can shake it gently, by holding the two handles of the pot. Be careful.
Dish, and serve while it is hot.
 iblogwithgrace |
Bonne Apetit!
Feel free to ask Me for assistance if you have any troubles cooking this. I hope you have a lovely day.
Your Friend.
Let's Be Friends. Find Me on:
Twitter @iBlogWithGrace
Instagram@blogwithgrace
Facebook Blog With Grace
Pintrest @iBlogWithGrace
Tumblr @iBlogWithGrace
We Heart it @iBlogWithGrace
Thank You for taking time to visit, I love you for reading this post. Don't forget to bookmark this site. Come back soon :)
Blog Motto: Deuteronomy 28:12.
Extra Pictures for your viewing pleasure.
| iBlogWithGrace |
 iblogwithgrace
Song of the Day: This is How We Do by Katy Perry
Thank you for taking your time to visit.
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Looks amazing! Talented and gifted young lady. :)
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:D Awww...Thank you unknown.
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