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Ekpang Nkukwo (Cocoyam Pottage)
Ekpang Nkukwo (Cocoyam Pottage) is a traditional Nigerian recipe (from the South-South region) for a classic accompaniment of a stew of pottage made from cocoyam (taro) in a tomato puree, ground prawn, spinach and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Cocoyam Pottage (Ekpang Nkukwo).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Nigeria Recipes
This is a classic cocoyam (taro) dish from the South-South region of Nigeria.
Ingredients:
6 cocoyam (taro corms)
300ml water
2 tbsp tomato purée
salt, to taste
2 tbsp ground, dried, crayfish
2 large bunches of cocoyam leaves (or substitute spinach), washed and shredded
100ml red palm oil
salt, to taste
Method:
Wash and peel the cocoyams then cut into large pieces. Place in a pan with the water and a little salt and bring to a boil.
Reduce to a simmer, cover with a tight-fitting lid and cook for about 30 minutes, or until the cocoyam pieces are tender. At this point stir in the tomato purée and the ground crayfish then add the greens to the pan.
Pour over the palm oil, bring to a simmer and cook for about 10 minutes, or until the greens are completely wilted. Stir to mix and serve either hot or cold.
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