Ekwang (Grated Cocoyam Rolls)

shopping_basket Ingredients 13 items

• check_circle 16 large white cocoyams;
• check_circle 12 bunches of tender cocoyam leaves;
• check_circle 4 kg of smoked fish;
• check_circle 1/4 of palm oil;
• check_circle 50 g of crayfish;
• check_circle 3 onions;
• check_circle 1 chilli;
• check_circle 4 crushed cloves of garlic;
• check_circle 10 g of crushed ginger;
• check_circle 2 tsp of rondelles (dried sliced spice);
• check_circle White pepper
• check_circle Seasoning cubes;
• check_circle Salt.

receipt_long Preparation Steps

1. 1
   Peel and grate the cocoyam tubers using a grater with small holes. For those without a grater, a blender is recommended for this step.
2. 2
   Add a little salt to the grated cocoyam paste and stir with a spatula so that the paste is smooth and even.
3. 3
   Salt and set aside. Then cut the cocoyam leaves into pieces of 4 cm by 2 cm.
4. 4
   Wash them carefully to remove any dirt and drain them afterwards.
5. 5
   Coat a Dutch oven or pot with palm oil (a bit like buttering a cake mould); take one leaf at a time and place a teaspoon of grated cocoyam on it.
6. 6
   Roll it like a cigarette and lay it in the pot. Repeat until all the grated cocoyam paste is used up. Cook the pot over low heat, adding water in very small amounts: 5 dl at a time.
7. 7
   Clean your smoked fish by removing the bones, then cook it for 10 minutes in 1.5 l of water with a little salt.
8. 8
   Add the onions, the ginger, the garlic and the crushed chilli.
9. 9
   Crush the crayfish separately as well.
10. 10
    After 40 minutes of cooking, add the cooked fish, the fish or meat stock (if you have it; it is a thousand times better than water), the crushed condiments, the crayfish and the rest of the palm oil.
11. 11
    Stir with a spatula and add the lightly burnt and crushed sliced spices.
12. 12
    Check your seasoning (stock cube), cover and let cook about 20 minutes. Your Ekwang dish is ready. Serve hot.