Entree: Equatorial Guinea – Northern Culinary Region – Ekwang (Grated cocoyam parcels cooked in palm oil with smoked fish and spices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 3 lb (1.36 kg) cocoyam tubers, peeled (about 6 medium)
- 20 large cocoyam or taro leaves, rinsed and stacked
- 1 cup (240 ml) red palm oil
- 8 oz (225 g) smoked fish, boned and flaked
- 8 oz (225 g) cooked periwinkle or peeled prawns (optional)
- 1 medium onion, finely chopped
- 2 tbsp (20 g) ground dried shrimp or crayfish
- 3 scotch bonnet or habanero peppers, finely chopped (adjust to heat)
- 2 seasoning cubes
- 1 tsp (5 g) salt, or to taste
- 4 cups (960 ml) water, plus more as needed
- 1 tbsp (15 ml) lime or lemon juice (optional, to brighten)

Instructions

1. Prepare cocoyam: peel cocoyam tubers and grate them finely using a box grater or food processor. Squeeze out excess liquid from the grated cocoyam into a bowl, reserving the starchy liquid; the grated mass should be moist but not watery.
2. Prepare leaves: remove thick central stems from each leaf and blanch leaves in boiling water for 2–3 minutes until flexible; immediately plunge into cold water and pat dry. Stack leaves and cut into squares roughly 6 x 6 inches.
3. Assemble parcels: take a heaping tablespoon of grated cocoyam and place it in the center of a leaf square; fold or roll to form a small tight parcel. Repeat until all grated cocoyam is used; set parcels aside on a tray.
4. Build the stew base: heat the palm oil in a large heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in ground crayfish, chopped peppers, and flaked smoked fish; cook 2–3 minutes to release aromas.
5. Layer and simmer: carefully place a single layer of parcels into the pot. Add a portion of any leftover flaked fish and some periwinkle/prawns if using. Add another layer of parcels and repeat until all parcels are in the pot. Sprinkle seasoning cubes and salt between layers.
6. Add water and cook: pour 4 cups (960 ml) water gently over the parcels—enough to come about three-quarters up the sides, not necessarily cover completely. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 45–60 minutes, turning parcels gently once after 25–30 minutes and adding more water if pot is drying out.
7. Finish and adjust seasoning: when parcels are tender and cooked through and the oil has emulsified into a rich reddish sauce, stir in lime juice if using and adjust salt or seasoning cubes to taste. Let rest 5 minutes before serving.
8. Serve hot with additional boiled greens or plantains as desired.