EKPANG NKUKWO: A TRADITIONAL DELICACY FROM THE HEART OF AKWA IBOM IN NIGERIA

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Ekpang nkukwo is one of my favourite cultural dish, it is one of the cultural dish eaten by the Ibibios, Efik, Annang and most ethnic group here in Nigeria but commonly among the people of Akwa Ibom and Cross River.

This cultural dish is of great value so much that it can not be left out in any traditional ceremony. It is often served on special occasions like traditional marriage, festivals, and all other cultural ceremonies.

Apart from it being our prominent cultural food, I personally enjoy the meal, I like everything about it, the aroma, the ingredients combination etc I feel very satisfied whenever I eat this meal. Ekpang Nkukwo is made from specifically from Cocoyam and water yam with all other ingredients which I will mention later.

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Each time my mum wants to prepare Ekpang Nkukwo, everyone in the family will always scream with excitement, most times we will even have to skip our breakfast because we usually want to eat so much of it and so we would not have to occupy our stomach with breakfast. Though it requires patience and time during the preparation process, but honestly this meal is worth the time given. I will state out steps on how this food is prepared.

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INGREDIENTS
1.Cocoyam
2.Water yam
3.Cocoyam leaves (tender ones)
4.Periwinkle
5.Fish
6.Meat
7.Palm Oil
8.Seasoning cubes
9.Salt
10.Onion
11.Fresh pepper
12.Crayfish
13.Vegetable (it could either be pumpkin leaf, scent leaf or curry leaf)
These are the ingredients used to prepare this wonderful delicacy.

HOW TO PREPARE EKPANG NKUKWO

1. Peel the cocoyam and water yam
2. Grate the water yam and cocoyam together
3. Wash the leaves and cut them into medium size, ensure that there are no tears in the leaves
4. Mix the grated coco yam and water yam with salt to taste
5. Wrap the grated cocoyam and wateryam tightly into the cocoyam leaf

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1. Wash the periwinkle properly
2. Steam the meat, fish and periwinkle
3. Oil the pot all round properly
4. Pour some of the periwinkle into the pot, (this is done to prevent the food from getting burnt in the process of cooking.)
5. After pouring in your periwinkle, put your wrapped cocoyam and wateryam carefully into the pot
6. After placing your wrapped cocoyam and wateryam in the pot, pour in your grounded crayfish and fresh pepper, add your seasoning cubes, salt, pour in your chopped onions, add your steamed meat and fish all in this same pot.
7. Put about three to four cups of water in the kettle and boil
8. Place the pot on your cooker, allow it to simmer for about ten minutes without stirring it
9. After some minutes, pour in the boiled water ( the quantity of water should be based on the quantity of the wrapped mixture, the water should not be too much nor to small but sufficient for it.)
10. After adding your water, cover the pot and allow it to boil, after some minutes you can then stir carefully.
11. Stir and taste if it is tasty, if not add the necessary ingredients, allow the wrapped mixture to be done
12. When it is done , proceed to add your vegetable and then palm oil as the last.
13. Stir it properly till the oil is well mixed in the food

Boom! Your meal is ready for consumption.

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So friends, that is how it is prepared, Ekpang Nkukwo is not just a cultural cuisine but it has a significant role in our culture, as it forms part of our cultural heritage.

This is my entry for IndiaUnited Weekly Contest #8: Theme - "Cultural Cuisine", you can also be a part of this contest by clicking here

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