← Back to recipes

how-to-cook-ekwang

Ekwang is a Cameroonian recipe whereby grated cocoyam paste is wrapped in cocoyam leaves. It is a super delicious delicacy, good for kids and adults. The origin of this recipe is traced from the Bakweri clan of the Southwest Region of Cameroon with a tradition processing or cooking style that has been modified by hand. The epic way of cooking Ekwang is by grating peeled cocoyam into a paste, mix in ingredients, salt and other seasoning flavour to taste (except cooking oil), cut red cocoyam leaves into your palm size or say 2.8", use the fingers to carry 1/2 full teaspoon of the cocoyam paste into a slice, wrapping into the sliced leaves and placing the wrapped cocoyam paste in a pot one after the other, add dry fish, shrimp or crayfish, place the pot under high heat on the fireside then add boiled water to the pot of ekwang to boil then later add red palm oil for final cooking. There old way of cooking Ekwang is still practiced today. Cocoyam grated on a grater by hand is now replaced by slicing it into small pieces and grinding it to paste at a grinding mill or a blender at home with the use of a blender. Stoves on high heat or medium high heat is now used instead of a fireside. To avoid itches of the hand, tablespoon or teaspoon is used to carry cocoyam paste to the leaves and not the fingers. Just like many other recipes, Ekwang is a super delicious delicacy which takes time to cook. So, modern essential cooking tools that makes it easier and faster to cook

Ingredients