Ekwang | FoodieAtlas

Ingredients

For the Ekwang:
2 cups grated cocoyam or taro (alternatively, you can use grated cassava)
1 cup grated or finely chopped smoked fish
1/2 cup ground crayfish
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ground pepper (adjust to taste)
1 tablespoon palm oil
1-2 cups water or beef/chicken broth
Salt to taste
1 tablespoon Maggi or seasoning cubes (optional)
1 cup chopped spinach or bitter leaf
For Wrapping:
Banana leaves (if unavailable, you can use aluminum foil or parchment paper)

Instructions

Prepare the Banana Leaves

If using banana leaves, carefully wipe them clean with a damp cloth.

Cut the banana leaves into squares or rectangles large enough to wrap the Ekwang.

Prepare the Ekwang Mixture

In a large bowl, combine the grated cocoyam or taro with the grated smoked fish, ground crayfish, chopped onion, minced garlic, and ground pepper.

Add palm oil and mix thoroughly.

Add water or broth gradually to the mixture, stirring until you achieve a thick, smooth consistency.

Season with salt and Maggi or seasoning cubes (if using). Mix well.

Wrap the Ekwang

Place a portion of the mixture in the center of each banana leaf square.

Fold the edges of the leaf over the mixture to form a neat package, making sure it is well-sealed. You can use kitchen twine to secure the wraps if needed.

Cook the Ekwang

Place the wrapped Ekwang in a large pot or steamer.

Add enough water to the pot to create steam, but not so much that it touches the Ekwang.

Cover the pot and steam for about 45-60 minutes, or until the cocoyam or taro is fully cooked and tender.

Serve

Carefully unwrap the Ekwang from the banana leaves and serve hot.

Ekwang can be enjoyed on its own or with a side of additional palm oil or a vegetable soup.