Entree: Nigeria – Calabar / Efik-Ibibio – Ekpang Nkukwo (Grated cocoyam steamed in leaves with palm oil, smoked fish and greens)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 3 lb (1.4 kg) cocoyam, peeled and grated
- 6 cups (packed) (180 g) waterleaf, finely shredded (or substitute spinach if unavailable)
- 2 smoked mackerel, approx. 8 oz (225 g) each, deboned and flaked
- 1 cup (150 g) cooked periwinkle, shelled (optional)
- 1/2 cup (120 ml) palm oil
- 2 tbsp (20 g) ground crayfish
- 1–2 Scotch bonnet peppers (habenero), finely chopped (adjust to taste)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 seasoning cubes (Maggi or similar) or 1 tbsp (15 g) bouillon powder
- 1–1 1/2 tsp (6–9 g) salt, to taste
- 1/2 tsp (2 g) ground white or black pepper
- Plantain leaves or banana leaves for wrapping (or aluminum foil if unavailable)

Instructions

1. Rinse and thoroughly grate the cocoyam; squeeze lightly to remove excess free liquid but keep enough moisture so the paste is pliable.
2. In a large bowl combine the grated cocoyam, shredded waterleaf, ground crayfish, chopped onion, chopped Scotch bonnet, flaked smoked mackerel, periwinkle (if using), seasoning cubes, pepper and salt; mix until evenly combined.
3. Stir in the palm oil and mix until the oil is distributed and the mixture takes on a uniform reddish color; the mixture should be moist but hold together when pressed.
4. Portion the mixture into 6 equal balls (or larger portions as desired); place each portion onto a plantain/banana leaf square, fold or roll the leaf to enclose the mixture securely, and tie or tuck the ends to seal (use foil if not using leaves).
5. Arrange the wrapped parcels in a large pot with a rack or trivet and add 1–2 cups (240–480 ml) of water to the pot (water should not touch parcels); cover and steam over medium-low heat for 45–60 minutes, checking occasionally and adding water if necessary.
6. Remove parcels from the pot and allow to rest 5–10 minutes; unwrap and serve hot, slicing portions and spooning any remaining palm oil-infused juices over each serving.