Entree: Nigeria – Niger Delta – Ekpang Nkukwo (Steamed grated cocoyam combined with leafy greens, palm oil, smoked fish, and local seasonings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 2 lb (900 g) cocoyam (taro) tubers, peeled and grated
- 1/2 cup (120 ml) palm oil
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 2 tbsp (20 g) ground crayfish
- 6 cups (180 g) waterleaf, chopped (or 4 cups (120 g) baby spinach)
- 1 cup (240 ml) periwinkle in shell or 8 oz (225 g) shucked periwinkle, rinsed and drained (optional)
- 1 medium onion, chopped
- 2 scotch bonnet or habanero peppers, minced (adjust to heat preference)
- 2 Maggi or bouillon cubes (optional)
- Salt to taste
- 1–2 cups (240–480 ml) water, as needed to adjust consistency

Instructions

1. In a large bowl mix grated cocoyam with a pinch of salt and set aside; heat palm oil in a heavy pot, sauté chopped onion and minced peppers until soft, add flaked smoked fish, ground crayfish and periwinkle (if using) and stir to combine; fold in the chopped waterleaf (or spinach) and cook briefly until it softens.
2. Add the grated cocoyam to the pot, press mixture down evenly, sprinkle bouillon if using and add just enough water to prevent sticking; cover and cook on low for 20–30 minutes until the cocoyam is cooked through and the mixture firms up, stirring once or twice to ensure even cooking; adjust seasoning and serve hot.