Ekwang. one of the best african food.

It's an intriguing Monday and I bring to you my lunch for now.

fixings:

Get your cocoyams,

Coco leaves,

crawfish,

smoked fish,

pepper,

palm oil,

Maggie

,salt

what's more, country onions, generally called (Gakanga in my local language) Bush pepper (discretionary).

Method;

Strip and a wash your cocoyams,grate them and blend the ground cocoyams in with a touch of salt. Get your put,oil its internal most piece to keep the Ekpang from getting scorched while on cooking. Then, at that point you envelop them with your ideal style. Spot the smoked fish on top on the off chance that you wish and spot the pot on fire,allow to prepare for around 5-7 mins then, at that point put less amount of water close by your pepper. Every now and then keep an eye on the pot and try not to control too so the Ekpang doesn't get delicate. At the point when it gets cooked for around 15-20 mins relying upon your warmth, add your oil,Maggie salt and little water again then close. At the point when it's practically prepared you would then be able to put your crawfish as the last fixings. I trust this makes a difference.