How to cook Ekpang Nkukwo - Calabar

This is how to cook Ekpang Nkukwo.

▪ Peel, wash and you can either grate or blend the cocoyam.
▪ Pick Your Cocoyam leaves into single segments from the mid ribs and wash free of sand and worm
.
▪ Add palm oil to grease and coat the base and side of the pot.
▪ Mix the grated cocoyam with little water and salt.
▪ Mix or beat the mixture properly to incorporate air until mixture is fluffy.
▪ Now scoop a small size of the paste with your fingers and wrap a little at a time, place gently in the pot. Continue wrapping and Place each wrap in the pot laying them properly.
▪ Add the fish, Pomo, Shaki, Stockfish MAGGI, pepper, utazi and periwinkles
▪ Place the pot on fire and add 2 cups of stock/ water around the edge of the pot and allow to cook slowly on low heat until set.
▪ Shake the pot at intervals to loosen the wraps and to prevent burning or sticking to the bottom.
▪ Add some more water and oil if need be and the scent leaves and curry leaves. Continue cooking for 10 minutes.
▪ Use a wooden spoon to stir gently so the Ekpang nkwukwo remains whole.
▪ Taste for salt, correct if necessary and finish up with the Uziza leaves. Stir gently and allow to simmer for 2 minutes.
▪ Serve piping hot.