Ekwang

Ingredients

• 1.5 kg cocoyam (macabo)Find in the shop →
• 1 large bunch taro or cocoyam leaves (or spinach)Find in the shop →
• 1 litre palm nut juiceFind in the shop →
• 1 smoked fish and 100 g dried shrimpFind in the shop →
• Chili, 2 stock cubes, saltFind in the shop →

Method

1. Peel and finely grate the cocoyam; lightly salt the paste.
2. Wash the leaves, put a spoonful of paste on each and roll into small cigars.
3. Pack the rolls tightly in a pot and cover with the palm nut juice and a glass of water.
4. Add the flaked fish, shrimp, chili and stock cubes.
5. Cook for 1 h 30 over low heat without stirring, shaking the pot now and then, until the oil rises.