How to cook wrapped ekpang kwukwor with biscuit bones
Ekpang kwukwor used to be a dish made exclusively for,and by the people of Southern Nigeria, the Cross River and Akwa Ibom State People of Nigeria.
It originated from there. Nowadays, it has become a continental dish that can be prepared and eaten by anyone who so desires. It is one of the African Continental Dishes.
Ekpang kwukwor is very easy and fast to cook once the ingredients
are ready. The grated water yam or cocoyam can be wrapped with mint leaves (scent leaves), cocoyam leaves, fluted pumpkin (ugwu), green amaranthus, or other available vegetables.
Because of the ease in chewing and swallowing, most babies prefer this when they begin to get introduced to solid foods. Ekpang is very rich in proteins because of the presence of assorted sea foods. I always leave out the periwinkles. I don’t like stirring periwinkle shells in the pot, so, I substitute with biscuit bones.
Another reason I leave out the periwinkles is because there are some in my house, who are Slow Learners when it comes to learning how to suck out the periwinkle from its shell. To avoid getting some people frustrated at meal times, I cook my ekpang with biscuit bones.
Give iat different taste, sometimes, I fry the palm oil with onions and pepper, before wrapping the grated water yam into it.
To get
another great unique taste of ekpang, wrap with mint leaves (scent leaves). Ingredients:
Grated water yam (tuber the size of an eva water bottle)
1 large bunch green vegetables
biscuit bones (Cartilage) or periwinkles
1/2 cup ground crayfish
1 large smoked fish
A teaspoon ground red fresh pepper (Scotch bonnet)
1 medium sized onion
salt to taste
2 seasoning cubes
1 cup palm oil
boiling water to start with (Enough to cover the wrapped grated water yam)
Cooking Procedure: Wrapped Ekpang Kwukwor With Biscuit Bones
Grate water yam with the tiniest side of a grater
Stir fry onion briefly with the oil and turn off the heat
wrap grated water yam in green vegetables and add into the pot covered with palm oil one after the other until done
Add ground crayfish, seasoning cubes and pepper
turn on the heat and empty the boiled biscuit bones, smoked fish and stock into the pot of ekpang. If hot stock isn’t enough, or doesn’t cover the ekpang, add boiling water. Do not stir immediately, allow contents to boil and harden before stirring.
Check for salt, add palm oil if you want more.
Cook for about 7 minutes and allow to simmer for about 5 to 7 minutes
serve HOT.
Enjoy with fingers or cutlery.
First drop a little palm oil in an empty pot
wrap grated water yam in washed green leaves
In a different pot, boil biscuit bones with salt, pepper and onions
add washed smoked fish
add ground crayfish to wrapped ekpang
a dd crayfish to the wrapped water yam (ekpang)
add boiled biscuit bones , fish and boiling stock
add seasoning cubes, everything in one pot. Place on the fire and cover to boil.
ekpang boils and is stirred
Wrapped Ekpang Kwukwor With Biscuit Bones
cooked ekpang allowed to simmer so that excess oil can come to the surface and be scooped out
The quantity of vegetables depends on what you want. You can actually chop some more greens and add when it is ready, stir briefly and turn off the heat. Enjoy learning how to make wrapped ekpang in leaves.
Check below for more Nigerian recipes you’ll love…
60 thoughts on “Wrapped Ekpang Kwukwor With Biscuit Bones”
Aunt Eyah! Thanks so much 4 ds, i love ds food die. Though am not 4rm d aforementioned states, i was introduced to it durin my service days in calabar and since then av fallen in love wit it. The idea of substitutin biscuit bones 4 periwrinkles is good since i dnt knw hw to wash n prepare d periwrinkles, may b u cud gv us an idea on dat. Pls wat kind of cocoyam can b used in case i dnt c d water yam where i stay n do they gv same taste? Also u said sometin abt scoopin out d oil, dnt understand dat aspect.
Thanks for this post, may u always be inspired to keep our kitchens busy. Couldn't place my mind on what to make for dinner until I saw dis. Its one of my hubby's favourites
Its looks so nice,av neva tasted it before,but am sure it will be very delicious. My only opportunity of having a taste of it,was during ma NYSC but seems my Akwaibom friend doesn't know how to prepare it.coz she's always giving one excuse or d other.
Eya has a way of making anything seem easy to cook. I like her no time wasting and healthy methods of cooking. Reading This blog has so brought back some sweetness to my nearly dried up marriage. For all I ve learnt from you without paying a single dime, May u b richly rewarded Eya. Your silent but steady Fan.
Bonario if u don't mind I'm curious at to wr u r from. Iv seen you type in igbo sumtimes but your names is sumtn iv neva heard before. Aunty Eya u too. Wat part of d country r u from?
I asked a while ago if Ekpang is made from wateryam or cocoyam cuz I learnt and meade it with the latter. That being said, dis dish is similar to what the Ijebu's call "IKOKORE" exclusive of the leaves tho and U can even add smoked prawns, liver, bonga and other accessories to make the experience memorable. Some good ol' days tho!
Aww tnk God for using aunt Eya as a blessing to ur marriage. God bless you Aunt Eya,I pray for the hand and mercy of d Lord upon u andd yours now and always….Amen!
Anty Eya u didn't say anyfin about periwinkle plus calabar pple hv a special kinda fish dey use 2 cook it,am nt a calabar girl n hv neva lived there bt I hv plenty friends frm d 2 states n I luv me some calabar food n wl also wanna marry a man frm dia bt he must hv money oo LOL..plus u mek dis food seem so easy,hmmm,d work is in wrapping d gratted water n coco yam in d leaves esp if u r making it plenty like I alwez do n FYI,if nt carefully washed wif boiled water,d yams culd itch oo. *Ugo*
Eya's fan,d same wit mine o!Hubby was always nagging on ow unimaginative I was in cooking,but with ds blog its bin praises o!Infact I sent a mail 2 Eya abt it. I keep praying dt sweetness will neva depart 4m her own home also. Funke
Eta I have been thinking. Instead of giving only recipes, kuku give lazy cooks like me your address now. Make we come your house enjoy with your family. No curse me o, I just de talk my own. Looool
aunty alwaysonpoint Eya, dats ma new name for u, eva since I saw dis ur blog on LIB & decided to stop by one day, my cookin lif has changed o plus cookin is my huby makes tins easier for me. God wil mightyly bless u for changin alot of lives wit dis blog. Na me and u till d end of time.
Aww bonario I'm 4rm abia,I'm d one aunty eya said u shd reply her msg by fixing a date,pls bona I rly want to meet wit u! Dis cld be a journey of love togeda! Lol (bt I'm serious)
A more interesting version of our prestigious evergreen Ikokore *winks* yea i'm ijebu..lolz! I cooked ikokore recently, i'd send it to Eya so she can post it! Its so similar but i trust my ijebu delicacy to be tastier…lolz *runs away before the calabar ppl pounce on me*
Hello Eya,people like us that could be lazy to wrap after a stressful day at work. can't give myself another job and infact except I give Oga something to step down with first before doing this drama….I like the system of IKOKORE that is dropping it in lumps allowing it to cook and thicken then adding the vegetable afterwards since it ended up mixed in the last picture… I love u Eya ….Bomsy
Thanks Anon,I haven't tried cooking with cocoyam. Sometimes, when the ekpang is ready, I realize there is oil in the pot, that is when I scoop out that excess oil.
@Bonario, may we know why you are only reporting her now? anyway She is a very busy woman, and cooking this takes time. Now, with the recipe here, any body, even you, can prepare this for you OK.
Hahahaha! marry him first dear, you both will work for the money. Almost every "good money man" is already married o. Someone booked him up before the money came. LOL! I didn't use that fish dear. this is another method of cooking it. There are various other methods of preparing it.
Wrapping doesn't take time. If you are making much, that means you have a full house, so, the eaters will assist with the wrapping. That way wrapping is made easy and faster too.
Lovely, thank you for taking time to create this blog. I no longer need to crack my head for what to cook. If you could get recipe's for groundnut soup and kunu geda (groundnut kunu)I will like. Thank
@Shayor, fine fine Ijebu woman. Do you take Ijebu garri? We are patiently waiting for the IKOKORE you prepared and won't say anything right now until we see the pics o.
Aunty eya,if u said I can always use cocoyam,there are two types,as an igbo girl d one I know is the one that is "hairy" the one we use as a thickner for ofe oha,or ofe onugbu.but I'm a student in benin,and iv noticed dt ders dis oder one,here that is big,almost like a sweet potatoe.so which of d cocoyams?and about the water yam thingy,are u talking about "new yam" that still has water in it,or is dere a yam called water yam?…I love cooking,I'm a huge fan of ur blog,and my future hubby enh,lool,..he shld jst get ready.anyway,aunty eya,omalicha is waiting 4 ur reply. 🙂
Aunty Eya,forgive my coming here to post comment twice on this,I am just very much interested in this food! I went back thru your link to see what water yam was(didn't know it was new yam),nyway that recipe with uziza leaf seem more easier and has encouraged me to try it out! But can one use old yam dats normal yam for poundo or it must be water yam/cocoyam?
Hi Omalicha, it's not the hairy type used for ofe onugbu, NO. It's the other type of cocoyam. Wateryam is not new yam dear. There is a particular type of yam called water yam. Good yam sellers know the two. The skin of Water yam is dark in color.
Hi Queen Bee, you can post as many times as you like. NO NO NO dear, water yam is so different from new yam. Yam sellers will show you the two if you ask them. Water yam tubers can grow very fat, short and round with a dark skin. Once you see water yam, you'd know that it's so different from yam.
God bless you Eya. Learning new recipes everyday. We call this food in my dialect ikoko. We however don't wrap it in leaves, we just lump everything into the pot. I'm seeing this method for the first time. I've not had dis meal since I was little, growing up was tough for us and wateryam is very cheap, so it was a cost saving staple back then @ home. Thank God for turning around our fortune. I'm so making this for my mom and sisters, I'm sure they'll wonder where I dug out the recipe from. Lol
Yes M E, all the experiences of childhood and life in general, everything we face or experience in life combines to mould and make us what we turn out in life. "When God turned our captivity, we were like them that dream"
I am so happy for you, happy about your honesty, and the change in fortune. To God be the glory. Thanks for sharing! Please remember to surprise them with this recipe. Lol!
Yes o! Ijebu garri is a staple in my home, infact, it cures my headache so i dont take paracetamol…lolz. I already sent in the Ikokore post. Its in your inbox!
Hi Shayor, I couldn't wait anylonger, had to fly to my mail box. I have SEARCHED EVERYWHERE, the Ikokore is not there. Can you resend the mail pleaeaeaeaease?
@ Omalicha,water yam is known as Mbana or Abana in Igbo language n it has various types,some a pink wen u peel dem n d oda is jst like yam,I prefer 2 use d white,yam-like type bkos is tastier n easy 2 grate, d ideal type of cocoyam 2 use is d type dat is slim n long bkos d fat round one can b watery somtyms esp during rainy season so pls b carefyl so u dnt spoil ur own wif d wrong water yam or cocoyam#Ugo#
OM!!!!!! I love this food. I just had to comment lol! my friend's mum made it 2years ago. since then, I have been dreaming of it, my dream came to pass last weekend when I was invited to learn how to cook it, but unfortunately I missed the opportunity to learn but didnt miss the opportunity to eat it lol. it was simply delicious. Thanks Eya for putting this up, my second chance, I will try it out x
Aunt Eyah! Thanks so much 4 ds, i love ds food die. Though am not 4rm d aforementioned states, i was introduced to it durin my service days in calabar and since then av fallen in love wit it. The idea of substitutin biscuit bones 4 periwrinkles is good since i dnt knw hw to wash n prepare d periwrinkles, may b u cud gv us an idea on dat.
Pls wat kind of cocoyam can b used in case i dnt c d water yam where i stay n do they gv same taste?
Also u said sometin abt scoopin out d oil, dnt understand dat aspect.
Wow. Wish I cld try dis. Bt cukin is mor fun wen u hv som1 2 cuk 4.
Thanks for this post, may u always be inspired to keep our kitchens busy. Couldn't place my mind on what to make for dinner until I saw dis. Its one of my hubby's favourites
Wow this is yummy,*licking my mouth*,my friend's mum use 2 bring dis 4 us in school,it's so sweet.
Its looks so nice,av neva tasted it before,but am sure it will be very delicious. My only opportunity of having a taste of it,was during ma NYSC but seems my Akwaibom friend doesn't know how to prepare it.coz she's always giving one excuse or d other.
~BONARIO~says so via NOKIA3310
Eya has a way of making anything seem easy to cook. I like her no time wasting and healthy methods of cooking. Reading This blog has so brought back some sweetness to my nearly dried up marriage. For all I ve learnt from you without paying a single dime, May u b richly rewarded Eya.
Your silent but steady Fan.
Bonario if u don't mind I'm curious at to wr u r from. Iv seen you type in igbo sumtimes but your names is sumtn iv neva heard before.
Aunty Eya u too. Wat part of d country r u from?
Dear am Igbo,from Imo state.
~BONARIO~says so via NOKIA3310
I asked a while ago if Ekpang is made from wateryam or cocoyam cuz I learnt and meade it with the latter. That being said, dis dish is similar to what the Ijebu's call "IKOKORE" exclusive of the leaves tho and U can even add smoked prawns, liver, bonga and other accessories to make the experience memorable. Some good ol' days tho!
Aww tnk God for using aunt Eya as a blessing to ur marriage. God bless you Aunt Eya,I pray for the hand and mercy of d Lord upon u andd yours now and always….Amen!
Wonderful!
This soup,is it to be served alone or with swallow?
Cos it already looks like porridge!
Anty Eya u didn't say anyfin about periwinkle plus calabar pple hv a special kinda fish dey use 2 cook it,am nt a calabar girl n hv neva lived there bt I hv plenty friends frm d 2 states n I luv me some calabar food n wl also wanna marry a man frm dia bt he must hv money oo LOL..plus u mek dis food seem so easy,hmmm,d work is in wrapping d gratted water n coco yam in d leaves esp if u r making it plenty like I alwez do n FYI,if nt carefully washed wif boiled water,d yams culd itch oo. *Ugo*
Eya's fan,d same wit mine o!Hubby was always nagging on ow unimaginative I was in cooking,but with ds blog its bin praises o!Infact I sent a mail 2 Eya abt it. I keep praying dt sweetness will neva depart 4m her own home also. Funke
its deliciously eaten alone. its not a soup. i add snails and shaki to mine. weldone Eya, u are doing a really great job.
My dear its a kind of porridge n not a soup.
Ugo! Please wat do u wash wit boiled water?
@ Anonymous 6:36..u hv 2 wash d cocoyam n water yam wif boiled water after peeling so it doesn't itch u while grating.*Ugo*
Eta I have been thinking. Instead of giving only recipes, kuku give lazy cooks like me your address now. Make we come your house enjoy with your family.
No curse me o, I just de talk my own. Looool
aunty alwaysonpoint Eya, dats ma new name for u, eva since I saw dis ur blog on LIB & decided to stop by one day, my cookin lif has changed o plus cookin is my huby makes tins easier for me. God wil mightyly bless u for changin alot of lives wit dis blog. Na me and u till d end of time.
Aww bonario I'm 4rm abia,I'm d one aunty eya said u shd reply her msg by fixing a date,pls bona I rly want to meet wit u! Dis cld be a journey of love togeda! Lol (bt I'm serious)
A more interesting version of our prestigious evergreen Ikokore *winks* yea i'm ijebu..lolz! I cooked ikokore recently, i'd send it to Eya so she can post it! Its so similar but i trust my ijebu delicacy to be tastier…lolz *runs away before the calabar ppl pounce on me*
It's not ekpang wen ders no periwinkle( shell)
Can't find d agidi jollof post really nid to prepare it . Tanx
Hehehehehehe owk dear. Lets watch and pray.
~BONARIO~says so via Nnokia3310
Hello Eya,people like us that could be lazy to wrap after a stressful day at work. can't give myself another job and infact except I give Oga something to step down with first before doing this drama….I like the system of IKOKORE that is dropping it in lumps allowing it to cook and thicken then adding the vegetable afterwards since it ended up mixed in the last picture… I love u Eya ….Bomsy
wow! this looks delicious i think i'll cook these for my mom on her birthday next sunday. she's gonna love it.
kk, thanks Ugo.
Thanks Anon,I haven't tried cooking with cocoyam. Sometimes, when the ekpang is ready, I realize there is oil in the pot, that is when I scoop out that excess oil.
Someone is coming dear, open your eyes and you'd see him.
@Tessy, thanks too for reading.
Thank God you can now make yours without having to wait for friend's Mom.
@Bonario, may we know why you are only reporting her now? anyway She is a very busy woman, and cooking this takes time. Now, with the recipe here, any body, even you, can prepare this for you OK.
Awwwww, thank you! please become my loud commenting reader so that we get to enjoy your presence here.
Hi AP, it can be made with either of the two or even grated unripe bananas.
Thanks for the tip. I will try adding bonga fish next time.
Hahahaha! marry him first dear, you both will work for the money. Almost every "good money man" is already married o. Someone booked him up before the money came. LOL! I didn't use that fish dear. this is another method of cooking it. There are various other methods of preparing it.
Wrapping doesn't take time. If you are making much, that means you have a full house, so, the eaters will assist with the wrapping. That way wrapping is made easy and faster too.
Thanks Anon. Do you boil or fry the snails before adding?
Lovely, thank you for taking time to create this blog. I no longer need to crack my head for what to cook. If you could get recipe's for groundnut soup and kunu geda (groundnut kunu)I will like. Thank
Thanks Ugo, I didn't wash with hot water cos I didn't know.
Nooo, no cursing Tess, once you arrive Nnamdi Azikiwe International Airport, give me a call OK, Lol!
Yesoooo! Thanks for the prayer. Amen!
@Shayor, fine fine Ijebu woman. Do you take Ijebu garri? We are patiently waiting for the IKOKORE you prepared and won't say anything right now until we see the pics o.
Yes ma!!!
Check back later OK?
My dear Bomsy, this wrapping was made possible courtesy SIL who is visiting. I don';t have this much time too. so I cut and drop just like you. I have posted one of those cutting and dropping recipes here on the blog.
http://www.wivestownhallconnection.com/2013/01/cooking-my-simple-healthy-ekpang-with.html
Wow, a happy birthday in advance, to your Mom.
Ok, thanks Didi, I will post groundnut soup soon.
I don't know about groundnut Kunu, can someone please help with groundnut kunu recipe?
Aunty eya,if u said I can always use cocoyam,there are two types,as an igbo girl d one I know is the one that is "hairy" the one we use as a thickner for ofe oha,or ofe onugbu.but I'm a student in benin,and iv noticed dt ders dis oder one,here that is big,almost like a sweet potatoe.so which of d cocoyams?and about the water yam thingy,are u talking about "new yam" that still has water in it,or is dere a yam called water yam?…I love cooking,I'm a huge fan of ur blog,and my future hubby enh,lool,..he shld jst get ready.anyway,aunty eya,omalicha is waiting 4 ur reply. 🙂
Aunty Eya,forgive my coming here to post comment twice on this,I am just very much interested in this food!
I went back thru your link to see what water yam was(didn't know it was new yam),nyway that recipe with uziza leaf seem more easier and has encouraged me to try it out!
But can one use old yam dats normal yam for poundo or it must be water yam/cocoyam?
Hi Omalicha, it's not the hairy type used for ofe onugbu, NO.
It's the other type of cocoyam.
Wateryam is not new yam dear. There is a particular type of yam called water yam. Good yam sellers know the two.
The skin of Water yam is dark in color.
Hi Queen Bee, you can post as many times as you like. NO NO NO dear, water yam is so different from new yam. Yam sellers will show you the two if you ask them.
Water yam tubers can grow very fat, short and round with a dark skin. Once you see water yam, you'd know that it's so different from yam.
You can Google the two and see the difference.
Really?
And to think I just concluded it was new yam*covers face*
Sabi sabi no good Queen Bee!
TAnx ma.
God bless you Eya. Learning new recipes everyday. We call this food in my dialect ikoko. We however don't wrap it in leaves, we just lump everything into the pot. I'm seeing this method for the first time.
I've not had dis meal since I was little, growing up was tough for us and wateryam is very cheap, so it was a cost saving staple back then @ home.
Thank God for turning around our fortune. I'm so making this for my mom and sisters, I'm sure they'll wonder where I dug out the recipe from. Lol
Yes M E, all the experiences of childhood and life in general, everything we face or experience in life combines to mould and make us what we turn out in life. "When God turned our captivity, we were like them that dream"
I am so happy for you, happy about your honesty, and the change in fortune. To God be the glory.
Thanks for sharing! Please remember to surprise them with this recipe. Lol!
Hi dear, it's also called ikoko in arochukwu. And the water yam is called mbana!
Yes o! Ijebu garri is a staple in my home, infact, it cures my headache so i dont take paracetamol…lolz. I already sent in the Ikokore post. Its in your inbox!
Oh, well done Shayor, I will check my mails later. This Sunday morning is really tight #churchTinz.
Happy Sunday Shayor!
Hi Shayor, I couldn't wait anylonger, had to fly to my mail box. I have SEARCHED EVERYWHERE, the Ikokore is not there. Can you resend the mail pleaeaeaeaease?
@ Omalicha,water yam is known as Mbana or Abana in Igbo language n it has various types,some a pink wen u peel dem n d oda is jst like yam,I prefer 2 use d white,yam-like type bkos is tastier n easy 2 grate, d ideal type of cocoyam 2 use is d type dat is slim n long bkos d fat round one can b watery somtyms esp during rainy season so pls b carefyl so u dnt spoil ur own wif d wrong water yam or cocoyam#Ugo#
OM!!!!!! I love this food. I just had to comment lol! my friend's mum made it 2years ago. since then, I have been dreaming of it, my dream came to pass last weekend when I was invited to learn how to cook it, but unfortunately I missed the opportunity to learn but didnt miss the opportunity to eat it lol. it was simply delicious. Thanks Eya for putting this up, my second chance, I will try it out x
http://www.spynaija.blogspot.com
U can eat wit agidi or cold eba…heavenly, I tell U