Ekpang Nkwukwo is a Nigerian delicacy from Akwa Ibom, Cross River and my people started cooking it from Arochukwu down to Arondizugo ( long history, my mum told me). It’s made from cocoyam or water yam, ugu (pumpkin)leaves and periwinkle.
Wash season and cook the dry fish then fresh fish till its done.
Bear in mind that fresh fish doesn't take time to cook.
Peel, wash and grate the water yam.
Prepare the pot by rubbing a little amount of olive oil on the insides of the pot to prevent the food from burning.
Wash the pumpkin leaves and set aside. Also wash the scent leaves.
Blend the crayfish and pepper set aside.
Wash the shelled periwinkles and set aside.
Scoop a small quantity of the grated water-yam into a piece of the pumpkin leaf. Wrap the water-yam with the leaf and place in the pot.
Repeat this procedure till all the grated water-yam is finished.
Add the dry and fresh fish,pepper, crayfish, onions and shelled periwinkles.
Add hot water to the level of the pot contents and set to cook on medium/low heat for 25 minutes.
Now, add the scent leaves, the remaining olive oil and salt to taste.
Cook for more 5 minutes and its done.
Leave to stand for 5 minutes and stir.
NOTE: done stir while cooking it will burn. Stir after cooking.
If you will be using unshelled periwinkles, place them at the base of the oiled pot.