Ekpang’ Nkukwo

Nkwukwo is a Nigerian delicacy that originated from South-South Akwa Ibom and Cross River States.

It is a cocoyam Nigerian meal, made with grated cocoyam, water yam, cocoyam leaves, and periwinkles.

 This Nigerian food recipe is also native to South-Eastern Nigeria, specifically Abia State – Abiriba.

In Abiriba, Abia State, this food is known as OTO but is prepared with mainly, water yam and plenty of fish as well as periwinkle.

Recipe for 4 servings

• 6 medium size of cocoyam.
• 1 cup periwinkle (unshelled)
• 2 dry fish or fresh fish
• 1 cup shrimps.
• 1 small bunch Ntong (optional)
• 2 tablespoons dry ground pepper.
• Cocoyam or moi-moi leaves.
• 2 cooking spoons palm oil.
• Salt and seasoning to taste.

Method

• Peel, wash and grate the cocoyam and set aside.
• Segment the cocoyam or moi-moi leaves and wash.
• Clean, Top and tail the periwinkles.
• Dress the periwinkles, wash till all the mud and dirt are removed.
• Place the periwinkle at the base of the pot, add a little palm oil to line the sides and base of the pot.
• Add dry pepper, salt, and seasoning to the pot.
• Add half to one cup of water to the grated cocoyam depending on its consistency.
• Take a teaspoon size of the grated cocoyam with your fingers on to the segmented cocoyam leaf roll and place it in the pot.
• Continue until all the cocoyam is rolled up in the leaves.
• Place the pot on the fire and add a cup of warm water through the side of the pot.
• Allow to boil, add the shrimps, cray fish, dry fish, dry pepper and all other ingredients.
• Allow to boil, do not stir, if the water dries up, add another cup of water until the food is cooked.
• Cook for 10 minutes, add a little water if you need sauce and add the cooking spoons of palm oil.
• Stir and allow to cook until the food is ready.