Ekpang Nkukwo

Ingredients

Water

2 cups

Seasoning cubes

2

Salt

1 teaspoon or to taste

Uyayak (uda) spice

1 piece

Palm oil

1 cup

Scotch bonnet pepper

2, finely chopped

Red bell pepper

1, finely chopped

Onion

1 large, finely chopped

Crayfish

1/2 cup, ground

Stockfish

1 cup, soaked and shredded

Smoked fish

1 cup, deboned and shredded

Assorted meat (beef, goat, or chicken)

2 cups, cooked and chopped

Palm fruit extract

2 cups

Cocoyam

6 large, peeled and grated

Instructions

1. In a large pot, combine the grated cocoyam, palm fruit extract, and water. Cook on medium heat for 10 minutes, stirring occasionally to prevent lumps.
2. Add the assorted meat, smoked fish, stockfish, crayfish, chopped onion, red bell pepper, scotch bonnet pepper, palm oil, Uyayak (Uda) spice, salt, and seasoning cubes to the pot.
3. Stir the mixture well to ensure that all the ingredients are well combined and coated with the cocoyam and palm fruit extract.
4. Cover the pot and reduce the heat to low. Let it simmer for 30 minutes, or until the cocoyam is cooked through and the flavors have melded together.
5. Make sure to stir occasionally during the simmering process to prevent the mixture from sticking to the bottom of the pot.
6. Once the Ekpang Nkukwo is cooked, serve it hot for the best experience. Enjoy this flavorful Nigerian delicacy!