How to Prepare Ekwang dish in Cameroon

 

How to Prepare Ekwang in Cameroon

Ekwang is a traditional Cameroonian dish that is cherished for its rich flavors and cultural significance. This dish is popular and native to the people of  southwest region Cameroon,   primarily made from coco-yam and coco leaves, wrapped together and cooked with a variety of spices, palm oil, and dry fish. Here's how you can prepare this delicious dish at home.

Ingredients:

• Cocoyam
• Coco leaves (preferably red ones)
• Palm oil
• Maggi cubes
• Salt
• Pepper
• Crayfish
• Country onion
• White and black pepper
• Warm water
• Dry fish (Mbonga)
• "Pebeh" (African nutmeg)
• "3 corner spice"
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Step-by-Step Preparation:

1. Peel, Wash, and Grate the Cocoyam:

   • Start by peeling the cocoyams. Ensure that all the skin is removed to avoid any bitterness in the dish.
   • After peeling, wash the cocoyams thoroughly under running water.
   • Grate the cocoyams finely into a smooth paste. This paste is the base of your Ekwang and should be consistent and lump-free.
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2. Prepare the Coco Leaves:

   • Select the red coco leaves as they are more flavorful and preferred for Ekwang.
   • Cut the leaves into small, manageable sizes for wrapping the grated cocoyam. Wash them thoroughly to remove any dirt or impurities.
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3. Season the Grated Cocoyam:

   • Add salt to the grated cocoyam paste and mix well. This helps in enhancing the taste of the dish.
   • Grind your spices, including the "country onion", white and black pepper, "pebeh", and "3 corner spice". Set these aside for use later.

4. Wrap the Cocoyam in Coco Leaves:

   • Take small portions of the grated cocoyam and place them in the center of a coco leaf piece.
   • Carefully wrap the cocoyam by folding the leaf around it. The wrapping should be tight enough to hold the contents but not too tight to cause tearing.
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5. Layer the Pot with Spices and Fish:

   • As you wrap the cocoyam, place the wrapped bundles into a large pot.
   • Sprinkle some of the ground spices and add pieces of dry fish (Mbonga) as you layer the wrapped cocoyam in the pot. This ensures that the flavors are evenly distributed throughout the dish.
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6. Add Boiled Water Gradually:

   • Once all the cocoyam is wrapped and placed in the pot, pour in warm water little by little. This step is crucial as it helps the Ekwang hold together, preventing the bundles from scattering.
   • Allow the water to just cover the bottom layer of the Ekwang to start with.

7. Cook the Ekwang:

   • Place the pot on medium heat and let it cook for a few minutes. The water will begin to steam the Ekwang, helping the bundles to firm up.
   • After a few minutes, add palm oil, crayfish, Maggi cubes, and salt to taste. The palm oil adds a rich color and deep flavor to the dish.
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8. Simmer and Finish Cooking:

   • Cover the pot and let the Ekwang simmer on low to medium heat. Allow it to cook for about 30 minutes, depending on the type of coco leaves used. The leaves should be tender, and the cocoyam should be fully cooked.
   • Stir occasionally to prevent the Ekwang from sticking to the bottom of the pot. If the dish looks dry, you can add a little more warm water, but be cautious not to add too much.
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9. Serve Hot:

   • Once the Ekwang is fully cooked, remove it from the heat and let it cool slightly.
   • Serve it hot, as this is when the flavors are most pronounced. Ekwang can be enjoyed on its own or paired with a side dish of your choice.
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Conclusion:

Ekwang is a hearty and flavorful dish that brings together the richness of cocoyam, the freshness of coco leaves, and the aromatic blend of traditional Cameroonian spices. By following these steps, you can recreate this beloved dish in your kitchen and enjoy a taste of Cameroon’s culinary heritage. Whether it's for a special occasion or a comforting meal, Ekwang is sure to impress with its depth of flavor and cultural significance.

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