250g Water Yam (Optional)
A big bunch of tender cocoyam leaves
Pumpkin leaves and
Scent leaves (nchanwu, efirin)
Palm oil: a generous quantity
A handful crayfish
3 medium onions
2 milk cups (300g shelled or 500g unshelled) Periwinkles
Assorted Beef & Offal
Pepper & Salt to taste
2 stock cubes
Before you cook the Nigerian Ekpang Nkwukwo
Rinse and cook the beef, offals and dry fish with the seasoning till done.
Peel, wash and grate the cocoyam and water yam (if you will be using this). Mix the two together and set aside.
Prepare the pot by rubbing a generous amount of red palm oil on the insides of the pot.
Rinse the tender cocoyam leaves and tear into medium pieces. If using pumpkin leaves, wash these and set aside.
Blend the pepper and crayfish and set aside.
Wash the shelled or unshelled periwinkles.
Rinse and slice the scent leaves into tiny pieces.
Cooking directions for Nigerian Ekpang Nkwukwo
If you will be using unshelled periwinkles, place these at the base of the well-oiled pot.
Scoop a small quantity of the grated cocoyam into a piece of the torn cocoyam leaf or one pumpkin leaf. Wrap the cocoyam with the leaf and place in the pot. Repeat this procedure till all the grated cocoyam (and water yam) is exhausted.
Add the pepper, crayfish, onions, shelled periwinkles and assorted beef.
Add hot water to the level of the pot contents and set to cook on medium heat for 20 minutes.
Now, add the scent leaves, a generous amount of palm oil and salt to taste. Cook for more 5 minutes and the Ekpang Nkwukwo is done.
Leave to stand for 5 minutes and stir.
That’s how to cook the Nigerian Ekpang Nkwukwo.
One and a quarter cups of white rice ·
One pound boneless and skinless chicken breast ·
Three cups of chicken soup ·
*One medium sized onion, chopped ·
Two teaspoons of vegetable oil ·
6-ounce of tomato paste
1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.
2. Cut the chicken into small cubes and add to the mixture
3. Add the tomato paste and then chicken soup in succession, simmer the mixture.
4. Cover pan and decrease the heat to low.
5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.
- Oil — 3 tablespoons
- Chicken, cut into pieces — 2 1/2 pounds
- Onion, chopped — 1
- Bell peppers, chopped — 2
- Garlic, minced — 2 to 3 cloves
- Tomato sauce — 1 cup
- Chicken stock — 2 cups
- Fish sauce (patis) or soy sauce — 2 tablespoons
- Boiling potatoes, peeled and cut into large chunks — 1 pound
- Salt and pepper — to taste
- Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
- Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
- Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
- Adjust seasoning and serve over steamed white rice.
- Chicken, cut into serving pieces — 2 to 3 pounds
- Eggplant, peeled and cubed — 1 large
- Tomatoes, seeded and chopped — 2 or 3
- Onions, thinly sliced — 2
- Hot chile peppers, chopped — 2 or 3
- Garlic, minced — 2 or 3 cloves
- Ginger, minced — 1 tablespoon
- Thyme — 1 teaspoon
- Bay leaf — 1
- Salt and pepper — to season
- Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
- Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
- Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.