When you love someone and want to show it, make them Ekwang—if they know what it is. I cooked this dish to declare my love for Mr N back in the day.
Making Ekwang is a hands-on process: you grate, wrap, and wrap some more. It can take a few hours, but the payoff is worth it—the finished dish is deeply satisfying and full of flavor.
There’s never enough when I make Ekwang; it disappears fast. I often eat it with my hands, savoring every bite.
Ekwang is rich in ethnic flavors—crayfish, palm oil, smoky fish and spices—so it’s deliciously finger-licking good. It’s perfect for someone like me who loves hearty, home-cooked meals. Watch me prepare it in the video below.
So what exactly is Ekwang? It’s grated cocoyam formed into small parcels, wrapped in cocoyam leaves (or another sturdy green), then simmered in palm oil with crayfish, smoked fish, and aromatic seasonings. The dish underlines culinary links between parts of Nigeria and Cameroon.
In Nigeria the Efik and Ibibio prepare a very similar dish called Ekpang Nkukwo. In Cameroon it’s known as Ekwang, sometimes Ekpang or Ekwang Coco. The Bafaw people of Cameroon’s South West region traditionally make it, but it’s enjoyed across the country because it tastes so good.
The cocoyams used for Ekwang are a specific variety: longer, slimmer, and often white or pink inside. They’re sometimes labeled “taro white” or “taro pink” in markets, and in Cameroon they go by “macabo coco.” For the best texture, use the right type of cocoyam and peel them thoroughly.
Ekwang
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Ingredients
- 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 one
- 1 1/2 cups palm oil
- 2 cups crayfish
- 1 habanero pepper – blended optional
- 1 medium 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
- 1 teaspoon salt
Instructions
- Peel the cocoyams and grate them into a fine paste using a grater with small holes. A food processor can be used as an alternative. Season the paste with 1/4 teaspoon of salt and mix well.
- Coat the base and sides of a large pot with a little palm oil (this helps prevent sticking). Place about a teaspoon of cocoyam paste at one end of a leaf and wrap it into a small parcel. Repeat until all the paste is used.
- Arrange the wrapped parcels in the pot in a criss-cross pattern so the stock circulates evenly during cooking.
- Add the remaining ingredients to the pot along with 2–4 cups of water or stock. Bring to a boil. If you have homemade stock from boiled meat, use that for more flavor.
- Simmer for about 30 minutes. Check halfway through and add more water if needed—the liquid should reach roughly the level of the wraps. Avoid stirring too vigorously to prevent unwrapping; instead, gently shake the pot by holding both handles or use a wooden spoon to move liquid around the edges.
- Taste and adjust seasonings, then serve warm. Enjoy!
Notes
Nutrition
Additional Info
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