Finely grated cocoyam wrapped into small parcels with spinach leaves, then slow-cooked in a rich palm oil, crayfish, and smoked fish sauce until tender.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving bowl
Garnishes: palm oil drizzle, crayfish sprinkle
Accompaniments: fried ripe plantain, bobolo
Instructions
-
1
Finely grate peeled cocoyam into a smooth paste.
-
2
Season the grated cocoyam with salt and a little crayfish.
-
3
Place a spoonful of grated cocoyam onto a cocoyam or spinach leaf and wrap tightly into a small parcel.
-
4
Repeat until all cocoyam paste is used.
-
5
In a pot, heat palm oil and sauté onions. Add smoked fish, beef or shrimp, remaining crayfish, peppers, and bouillon.
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6
Layer the cocoyam parcels in the pot, add water, cover tightly, and cook on low heat for 1 hour until tender. Serve hot.
Did You Know?
Making ekwang is a communal activity in Cameroon's Southwest region, where family members gather to wrap the cocoyam parcels together.
Chef's Notes
Equipment Tips
- grater
- large pot
- cocoyam or spinach leaves
Garnishing
palm oil drizzle, crayfish sprinkle
Accompaniments
The Story Behind Ekwang
Ekwang is a labour-intensive delicacy from the Bayangi people of Cameroon's Southwest region. The painstaking process of grating cocoyam and wrapping individual parcels makes it a dish reserved for special occasions. It is one of the most celebrated dishes in Cameroon's culinary heritage.
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