Ekwang Recipe

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5 from 4 votes

Grated cocoyams wrapped in green leaves and cooked with meat, fish to perfection.

Prep Time1

Cook Time1

Total Time2

Course: Main Course

Cuisine: African, Cameroon

Servings: People

Calories: 560kcal

Author: Claudy

Equipment

Grater or Juicer, Food processor

Ingredients

3-4 lb Large cocoyams can be about 5-7 cocoyams
4 Bunch Leafy greens Cocoyam leaves, spinah, yu choy, collard greens, sweet bitterleaves.
2 Cups Palm oil
½ kg Smoked Beef can use fresh beef
½ Cup Crayfish ground
1 Cup Smoked Fish or smoked shrimps
2 teaspoon Salt
2 teaspoon Contry Onion ground, Optional
½ large Onion Chopped
½ teaspoon Whitepepper
½ tablespoon Bouillon powder maggi, or ½ tablespoon seasoning powder
2 Scotch bonnets adjust according to spicy level
1 teaspoon Blackpepper
7-8 Cups Water or broth.

Instructions

Slice beef into chunks, season with salt and seasoning powder, and boil on high heat until tender with about 3 cups of water. Save Beef broth.
Peel cocoyams with a knife or vegetable peeler and wash with water till clean. Cocoyams can be itchy, so wash with gloves if you cannot handle the itch. Leave cocoyams inside water till ready to use so it doesn't discolour.
Using a grater, grate the cocoyams or, if using a food processor, process until puree. Add 1 teaspoon of salt to pureed cocoyams and set aside.
Tear leaves into pieces and wash perfectly.
Oil the cooking pot with ¼ cup of oil and save the rest for later.
Scoop about 1 tablespoon of the grated cocoyams place horizontally on the leaf and wrap tightly so it dosen't loosen while cooking.
Transfer wrapped cocoyams into the greased pot with the end wrapped side facing down, making sure you leave tiny spaces between wraps so water can easily penetrate them.
Boil about 5 cups of water in a separate pot.
Add crayfish, beef, onions, fish, and all the ingredients except the oil to the pot.
Transfer pot on low heat till wraps firm or holds for about 5 minutes.
Avoid stirring with a cooking spoon at this point. Now add beef broth with 4 cups of boiled water and shake the pot making sure water reaches the base. Shake pot using the handles.
Let it cook for about 30 minutes.
After 30 minutes, stir gently, add palm oil and more water, and let it cook again for 30 minutes. Make sure you check the pot every 5 minutes to add water if need be so it doesn't burn.
Avoid over stirring the ekwang makes mushy. Also adjust taste with salt, seasoning powder or water.
Serve in a plate and let it cool. ENJOY.

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