Hello Hive family,Today I’m bringing you into my kitchen for a proper cultural meal Ekpang Nkukwo. If you’re from Cross River or Efik land, you already know this dish is a whole vibe, It’s not quick to make, but trust me, the taste makes up for all the work. Come with me as I show you how we did it.
We started by grating fresh cocoyams into a smooth paste. In the first photo you’ll see us mixing it in a big red bowl. The paste was thick and sticky that’s the sign it’s ready. We also had fresh cocoyam leaves washed and cut into pieces. These leaves are what we use to wrap the paste. Cooking Ekpang is never a solo thing. Everyone joins in, hands get messy, and we gist the whole time.
This is where it gets fun. We scoop the cocoyam paste, put it on the leaf, and fold it carefully. Check the next picture the pot was already filling up with neat rows of wrapped ekpang. We layer them gently so they don’t fall apart while cooking. The green leaves with the white paste look so beautiful together.
Then straight to the firewood it went. You can see me in the pictures stirring the pot. The fire has to be steady and you have to stir with care so it doesn’t burn. That smoky firewood flavor is what gives Ekpang its special taste. I kept an eye on the oil and seasonings to make sure everything was mixing well. The smell in the kitchen was already making us hungry.
Picture 5 is me lifting the big pot, heavy, but I was so proud. And the last photo? An empty blue plate with spoons and periwinkles around it. That means we enjoyed it well. We ate the ekpang with hot pepper soup and periwinkle. Nothing remained.
To me, Ekpang is more than food. It’s culture, it’s patience, it’s family sitting together. It’s not fast food. It’s love on a plate.
