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How To Prepare Tasty Ekpang-Nkukwo (Calabar special Cocoyam Pottage)
Ekpang-Nkukwuo as the the name implies is refers to a special cocoyam porridge, wrapped with tender cocoyam leaves or spinach. It is commonly prepared in traditional ceremonies like christening, weddings, and in many homes. Ekpang-Nkukwo is a native porridge well know among the Efik and Ibibio people in Nigeria.,It is a one pot delicacy that contains almost the six classes of food if not all because in it you find the protein(fish,meat,shrimps periwinkles ),carbohydrate(cocoyam and wateryam),vitamins (palm oil,) minerals(pumkin,spinach,scent leaves) and lastly,water.
Ekpang- nkukwuo is a very rich and nutritious dish commonly used by the EFIKS and IBIBIOS for fattening of pregnant women, nursing mothers and also for fattening of little babies.There are different ways we prepare ekpang- nkukwo such as:
- we use cocoyam with water yam to make the popular ekpang- nkukwo,
- cassava to make Ekpang-Iwa (Cassava porridge)
- and unripe banana to make ekpang-Mboro (unripe banana porridge).
periwinkles, crayfish, fish and or assorted meat are usually the basic condiments for this food, incase you don't like periwinkes just start from to day to not only like but love periwinkles. Two major things that delays Ekpang nkukwuo's preparation are the aspect of peeling,grating of cocoyand water yam and the aspect of wrapping the grated cocoyam. Ekpang- Nkukwo is usually served hot such that,if you are not careful while eating it ,you may burn your whole tongue, to me, it taste more delicious the next day. The taste is irristably inviting. ekpang nkukwuo's preparation can be liken to a man embarking on a wedding planing. This is to say, the preparation usually takes a longer time,which means you have to prepare all the things you would need to prepare this dish in advance before embarking on the journey.
Ingredients needed for the preparation of Ekpan-Nkukwuo
- 6 medium size of cocoyam tubers
- 1/2 tuber of water yam
- 3 cups of shelled periwinkles( mfi)
- 1 and 1/2 cup of dry crayfish
- 1/2 cup of dry shrimps (optional)
- A handful of ugwu leaves tender potato leaves, fresh cocoyamleaves, spinach, scent leaves)any of the above
- 4 Fresh or dry pepper
- cow hides(ganda,ikpa,kpomo) cut into tiny pieces
- dry,ice,smoke fish or beef
- 1 ball onion
- 2 cups of palm oil
- 4 cups of water
- 4 cubes of maggi or knorr(seasoning cubes)
- salt to taste
Just Before You Start the preparation
- Wash and season the beef, iced fish and the cow hide, cook till soft. If you are using smoked or dry fish,dress it and keep aside for later use.
- Chop the shelled periwinlkes at the tail,wash it severally in salt water and keep aside.
- Blend crayfish and pepper and keep aside.
- Peel ,wash and grate the cocoyam and water yam into an open bowl,add 2 seasoning cubes with a little salt and 1 spoon of palm oil to it. Mix it properly with your finger tips and keep aside
- (Note: some cocoyams are so itchy,becareful not to allow it pass your ankle or you can use a removeable gloves to prevent the itches
- Rub a generous amont of palm oil on the inside of the pot you will use to cook the Ekpang.
- If you are going to use of these leaves: tender cocoyam leaves, ugwu leaves spinach (Alehu),sweet potato leaves,uziza leaves. wash and segment them by pulling them away from the stalks and keep aside
- Cut the scent leaves or curry leaves and keep aside. this is going to serve as the vegetable spice.
Steps on how to prepare Ekpang-Nkukwu
- Bring a large cooking pot and greese inside the pot with palm oil,bring the washed periwinkles and line them in the pot. the periwinkes will prevent the porridge from getting burnt at the bottom of the pot. meanwhile, heat up 4 cups of water you will need it after wrapping the cocoyam.
- . Bring the mixed cocoyam. Using your hand, scoop it on one side of the bare leaves you have segemented and wrap it cylindrically till the edges of the cocoyam are sticking out on both ends of .while doing this get a bowl of water close be to deepen your finger tips. Do this untill the whole grated cocoyam is fished from the tray.
3. Drop the pot on a low heat to boil for about 10minutes.
4. Bring the hot water you have boiled and pour it to the pot containing the wrapped cocoyam
5. When it starts to boil, add the remaining seasoning cubes,pepper,,onions, crayfish, shrimps, the already cooked beef, dressed dry fish, and the cow hides, and salt to taste and don't stir it yet.Close the pot and allow it to boil for about 15minutes.
6. When the folded cocoyam starts getting swollen, pour the remaining palm oil to it and stir it gently till all the ingredients are well mixed. check the consistency, if it is ati thick, add the meat stock or more water and stir properly
7. if you notice the chunks to be to chunky or too large,use a kitchen knife to cut through all the folded cocoyam to reduce their sizes while its still on fire . some people prefer it with chunks;cover it the pot and leave it to simmer on a low heat for 5 more minutes
8. Pour the scent or curry leaves you have shredded and stir it again.
9. Put off the heat and serve it with cool drink.
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Posted By: Joyce Etim
Posted On :04:53 pm Sat, 27th Jun, 2015
Comments:
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Kind regards.
Jacqueline Drury.
ANPROS analytical products and services based in the (03) phone area stock phenolphthalein at around $20 for 100ml. I googled “buy Pheno blah blah Australia” and this came up. Hope it helps!
Thanks for the info i’ll give them a try and see if i can get it from.
Sorry for not replying sooner I am recuperating from a pinched nerve.. Had to put everything on hold. I hope to be back soaping soon :).
Lisa
Antonia
I read Miss Failor’s book and even if the information is complete, I could not make something out of it.
Thanks for the push!
I don’t see any other comments from you,and unfortunately we can’t always individually answer the thousands of comments we receive. We try!
Thank you for this great article! I’ve been using Jackie Thompson’s book and making liquid soap for about 3 months. It is extremely rewarding to end up with a batch of sparkling, clear liquid soap. So far, I’ve used the paste method, no paste method, made gel soap and have been able to replace my laundry and dish liquid soaps with the built soap recipes that Ms. Thompson provides in the back of the book. You are right about sticking to the recipes. When I don’t deviate, my soap turns out perfect every time. Making liquid soap has been an exercise in patience, but well worth it. My favorite method by far is the no paste method. Thank you again for your timely article.
What pot do you use to make your liquid soap? I have been using a crock pot but after about ten loads the ceramic cracked all over the surface, inside and outside.
I’ve seen people do hot process bar soap on the regular pan and stove but with the liquid soap it is difficult because you cook for hours and also need to keep a low temperature right?
Thank you!
Carol
I’ve got both Catherine Failor and Jackie Thompson’s books and I still don’t know what to do. I started with Ms. Failor’s book/recipe and I ended up with a separated batch a few weeks after making it (nice clear liquid below, a thick, white gunky layer above – and I cooked the heck out of it). Now I want to try one of Ms. Thomposn’s recipes but they all have glycerin in them and I’m reading that’s not good either. Why is this so hard? I just want a recipe that is mild and won’t separate, even in cold. I don’t even care if it’s cloudy (I actually prefer that look!) Ms. Thompson describes the glycerine as a “solvent” isn’t that similar to Ms. Failor’s “Alcohol lye” method (I did not use that method)? I’m so confused and just want to make some liquid soap!
What to do…need to get this going.
Thank you!
I was hoping to make this on my first attempt. Is it possible or too difficult for a beginner?
Also does anyone have a simple recipe for cold process liquid soap?
Thanks!
Molly is great about popping in with more info, so hopefully she will on this one. She has way more expertise with liquid soap than I do!
I only new that liquid soap is made out of Caustic soda, Potassium Hydroxide, Sulphonic acid, color, water, and perfume.
You have really increased on my understanding.
May God greatly bless you.
If you have hard (mineral rich) water, it will turn cloudy when liquid soap is added.
I am so confused. Do I use Thompson’s recipes with glycerin or not? I want to be able to sell my soap so it needs to have a good shelf life. THANKS so much for your advice!
How much degree temperature has to be maintained from the beginning and till end of the process….
Check out our hot process tab to research that method. We have several articles on hot process.
Unfortunately, I’m not sure how to get Jackie Thomson’s book in Uganda. Is having it shipped in not an option?