How to Make Perfect Ekpang Nkwukwo Cooking Basics for Beginners

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, ekpang nkwukwo. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious. When it comes to cooking, it is very important to keep in mind that every one started somewhere. I do not know of one person who was born with a wooden cooking spoon and all set. There’s a good deal of learning that needs to be done in order to be prolific cook and there is obviously room for improvement. Not only can you need to begin with the basics in terms of cooking but you almost must begin again when learning to cook a brand new cuisine such as Chinese, Thai, or Indian food.

Ekpang Nkwukwo is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Ekpang Nkwukwo is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have ekpang nkwukwo using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Ekpang Nkwukwo:

1. Make ready Cocoyam 8 - 10 (the red ones)
2. Make ready Cocoyam leaves or Ugu leave
3. Take 1 Tsp Black Pepper
4. Take 5 fresh pepper pounded
5. Get I cooking spoonful of Crayfish
6. Prepare Dried Shrimps slighted pounded
7. Take 3 handful shelled periwinkles
8. Get Dried Fish
9. Make ready Stockfish
10. Take Pomo
11. Make ready Smoked Panla fish
12. Take Palm oil
13. Make ready A.handful of uzuzia leaves or scent leaves
14. Take 1 big red onion
15. Prepare 1 season cube (optional)
16. Prepare to taste Salt

Steps to make Ekpang Nkwukwo:

1. Peel the cocoyam wash them in running water, then grate very smoothly. After grating, season with salt, black pepper and 2 table spoon of oil.
2. Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.
3. Cover the bottom of the.pot with oil and spead out the periwinkles.
4. Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.
5. Placed the wrapped cocoyam into the pit on the perwinkles. - Repeat the process of wrapping till you run out of thengrated cocoyam
6. Meanwhile, you should have steamed the stockfish and pomo to soften and flavor them up. Add the stockfish, Dried fish, Smoked kpanla, the big red onion chopped, fresh pepper, remaining black pepper on the top.
7. Pour boiling water to cover the pot. Then sprinkle the salt over it and allow to cook. Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.
8. Lastly, add the crayfish and scent leaf or uziza (which ever one you are using) allow to cook for 5 mins. Then stir with a wooden spoon to ge all the ingredients well blended in and taste.
9. Turn off heat and serve your Ekpang Nkwukwo

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