So what is Ekwang? It is grated cocoyams tied in cocoyam leaves and cooked with palm oil and other aromatic ingredients. This is one of the dishes that reminds me of the similarities between Nigerians and Cameroonians. The Efiks and Ibibios in Nigeria prepare something very similar which they call “Ekpang Nkukwo.” In Cameroon, it is called, “Ekwang”. Some people call it, “Ekpang” while others call it, “Ekwang Coco”. It is a staple of the Bafaw people of the South West region of Cameroon but widely eaten in the rest of the country. Because it is so good!
The cocoyams used in making Ekwang are a particular specie. They are longer and slimmer than other types of cocoyams. They are either white or pink on the inside. In stores here, they are labelled, “taro white” or “taro pink” while in Cameroon, they are locally called, “macabo coco”. For a successful Ekwang dish, please get the right cocoyams. Then you peel the life out of them.
A Cameroonian delicacy typically made by the Bafaw people of the South West region of Cameroon. It features grated cocoyams, wrapped in green leafy vegetables then simmered with crayfish, palm oil and other ethnic spices.
- 8 large "macabo" cocoyams white and pink mixed
- 6 bunches cocoyam leaves (or spinach/collard greens)
- 2 pounds smoked fish/stock fish/beef do a mix or choose 1
- 1 1/2 cups palm oil
- 2 cups crayfish
- 1 habanero pepper - blended optional
- 1 medium sized onion-chopped
- 1 teaspoon ground "contry onions" (rondelles) optional
- 2 tablespoons blended garlic and ginger
- 1/4 teaspoon white or black pepper
- 3 seasoning cubes (Maggi) or 1 1/2 large crayfish seasoning cubes (Maggi crevette)
- 1 teaspoon salt
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Peel cocoyams and grate to a paste using a grater with small holes. You could alternatively use a food processor to bring the cocoyams to a paste. Season the paste with a quarter teaspoon of salt and mix together well.
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Coat a large pot with palm oil the way you will coat a pan with oil/margarine to bake a cake. Take a teaspoon of cocoyam and place at one end of a leaf and start wrapping until you get to the end. Please see the video.
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Repeat wrapping process until the paste is finished. Make sure you place your little wraps in criss-cross patterns so the stock goes round well.
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Add every other ingredient mentioned above to the wrapped cocoyams. Add 2-4 cups of water and bring to a boil. If you have stock from boiled meat or something, use it instead of water.
Let it cook together for 30 minutes. Half-way through the cooking, check to see if you need to add more water. If the liquid is at the same level as the wraps then it is good. Avoid stirring so you don't unwrap the little wraps. This is what I do: I hold the pot on both handles and shake so every ingredient mixes nicely and evenly. If you must stir, use a wooden spoon and run it around the edges of the pot.
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Taste, adjust seasonings if need be and voila! Ekwang is ready! Serve warm.
The sweetest part is the burnt portion under the pot. My brother and I will fight for this. Enjoy your Ekwang!
Joy2Endure says
October 6, 2015 at 4:18 pmTempting post!!!! You are right if you love some one make them some ekwang!.
I am with you about the burnt part being the best. I discovered something useful. When I plan to make ekwang especially if it is a whole big pot, I grate and wrap it overnight infront of my favourite TV prog. While my eyes watch, my hands are busy. I keep the pot in the fridge and in the morning I start cooking. By mid day, my pot is ready and everyone wonders when and how I did everything. It is time consuming but the end results is well worth it.
That ya one cup oyel so ern I no sure oh. One of the few dishes I really love with oil. I also avoid country onion in mine. Over all, whatever way it is prepared so far as I see oil, I eat :).
Precious Nkeih says
October 6, 2015 at 5:43 pmThat ya style na de eye! I'll do that next time oo so I don't spend my entire day in the kitchen. Hahaha I don increase the oyel to 2 cups. Thanks for drawing attention to that. A little contry onions gives it an unbeatable flavour but you can definitely do without it. I love this dish any day, any time!
Chic Therapy says
January 16, 2017 at 6:09 pmI am literally salivating. The meal looks so scrumptious!
Precious says
January 17, 2017 at 11:38 amThanks darling.
Kelsey says
March 7, 2017 at 12:38 pmWhere I live they don’t sell Macabo cocoyams. Is it possible to use the small ones use for achu or the very large taro? Please help!
Precious says
March 16, 2017 at 2:40 pmHi Kelsey,
Sorry for the late response. The small ones used for Achu won’t hold together well like macabo cocoyams.
Estela says
May 22, 2017 at 5:41 amThanks very much Precious. I did the ekwang thing last saturday and it was muahhh. I could hear my children shouting “mama it’s nice”. You keep our marriages booming. Thanks once more.
Precious says
May 23, 2017 at 4:31 pmAww Estela! So happy to hear that.
Thanks so much for coming back to let me know.
claudine efenge says
August 3, 2017 at 6:36 amOH OH Pre….i’ve been doing Joy’s format for years. i watch TV late at night and wrap up my ekwang…generally Saturday night, store in the fridge, fix my dry fish and store in the fridge, boil my smoked meat. All of this while watching TV. Come back after mass on Sunday and cook ekwang like a super woman.
Precious says
August 4, 2017 at 11:07 amHahahaha I like your style! I will definitely try this format, I tell you. It sounds much easier and fun. Thank you for sharing!
Prudence says
September 2, 2018 at 1:11 amBeen following your page but not commenting. just to say this is great keep on showing the world our delicious meals
Precious says
September 2, 2018 at 9:45 pmThank you, dear.
etah derick polite says
February 5, 2019 at 12:05 pmyou fit kill man with sweet saliva dey me mop
Precious says
February 5, 2019 at 6:19 pmHahaha no be so?