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Ekpang Nkukwo

Also known as Ekpang Nkukwo (Delta Ceremony Dish — Grand Version)

Grand Ceremony Ekpang Nkukwo is the most technically demanding and culturally prestigious dish in Efik and Ibibio cuisine — prepared only for the most important occasions. The complexity of the preparation, the skill required in wrapping the individual grated cocoyam dumplings, and the patience needed for the long steaming make Ekpang Nkukwo a dish that demonstrates the highest level of culinary dedication.

Ekpang Nkukwo, Nigerian cooking

Ingredients

  • 10 to 12 large water cocoyams, peeled and grated
  • Fresh cocoyam leaves or spinach for wrapping — many leaves needed
  • 2 big handfuls of fresh king prawns
  • 2 big handfuls of periwinkles (isam), cleaned
  • 2 big handfuls of smoked catfish, soaked and deboned
  • 2 big handfuls of stockfish, soaked
  • Half a medium chicken or goat, cooked
  • 4 cooking spoons of red palm oil
  • 4 big handfuls of ground dried crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 2 big onions, sliced
  • 4 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Uziza leaves and scent leaves for finishing

Method

  1. 01

    Preparing the Grated Cocoyam. Peel the water cocoyams wearing gloves. Grate very finely on the fine side of a box grater. Season the grated cocoyam with salt and a teaspoon of ground crayfish. Set aside — do not add water.

  2. 02

    Building the Grand Ceremony Broth. Heat palm oil in the largest available pot. Fry the blended Atarodo for 8 minutes. Add all cooked proteins, stockfish, smoked catfish, periwinkles and dried prawns. Add remaining ground crayfish, seasoning cubes and salt. Pour in 6 glasses of water or stock. Bring to a vigorous simmer.

  3. 03

    Wrapping the Ceremonial Dumplings. Lay each cocoyam leaf flat. Place a generous tablespoon of grated cocoyam on the leaf. Press a king prawn or periwinkle into the centre. Wrap tightly. The ceremony version uses more filling per dumpling than everyday Ekpang.

  4. 04

    The Ceremonial Loading. Carefully lower each wrapped dumpling into the simmering broth, arranging them in a single layer. The ceremony version fills the pot completely. Cover tightly with foil and lid. Do not open for 40 minutes.

  5. 05

    Finishing. After 40 minutes, gently check the dumplings. Add uziza and scent leaves. Cook 5 more minutes. The broth should be rich, fragrant and the dumplings fully cooked.

More festive & ceremonial dishes