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.
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.