Ekwang
Sud-Ouest · 150 min · Hard · Serves 2
A South-West speciality: grated cocoyam wrapped in tender cocoyam leaves and slow-cooked with smoked fish, crayfish and red palm oil.
Ingredients
- 2kg Cocoyam (macabo)
- 300g Cassava leaves (nnam)
- 500g Beef
- 3 pcs Smoked fish
- 80g Crayfish
- 2 pcs Onion
- 5g Rondelles (country spice)
- 5g White pepper
- 10g African nutmeg (pèbè)
- 500ml Red palm oil
- 3 cubes Seasoning cube (Maggi)
- 10g Salt
Instructions
- Hand-grate the peeled cocoyams to a sticky, elastic paste; stir in salt and a seasoning cube.
- Coat the bottom and sides of a pot with red palm oil.
- Place a teaspoon of paste on each cocoyam-leaf square, roll into slender cylinders and lay them in tight circles in the pot.
- Carefully pour boiling hot water over the rolls.
- Add the sliced beef, smoked fish, blended onion, country onion, white pepper, bush pepper (pèbè), crayfish, the rest of the seasoning, salt and remaining palm oil on top.
- Cover tightly and cook on medium for 40 minutes, shaking the pot by the handles every 10 minutes instead of stirring.