Ekpang-Nkukwuo is a native porridge well known among the Efiks and Ibibios in south-south Nigeria; it is simply a special cocoyam porridge prepared by wrapping grated cocoyam and water yam with tender leaves of cocoyam, lettuce, or spinach. It is commonly prepared in traditional ceremonies like christening, weddings, and in many homes. Ingredients: 10 medium size of cocoyam tubers 1 medium-sized water yam tuber (share into two) 3 cups of shelled periwinkles cup of ground crayfish cup of dry shrimps (optional) A handful of fresh lettuce, tender potato leaves, fresh cocoyam leaves, or spinach) 3 scotch bonnets/ dry pepper 1 medium-sized cowhide (ganda, kpomo) cut into tiny pieces Dried catfish, boneless chicken, smoked fish, or beef 2 medium onions 2 cups of palm oil 4 cups of water or chicken stock 4 cubes of maggi or knorr (seasoning cubes) salt to taste Basil leaves (scent leaves) to garnishhttps://www.jotscroll.com/forums/15/posts/14/how-to-prepare-tasty-ekpang-nkukwo-calabar-special-cocoyam-pottage-.html
