Authentic Ekwang Recipe: A Taste of Cameroon Cuisine

Ingredients

  • 2 lbs cocoyam or taro root
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 Scotch bonnet pepper, finely chopped
  • 1 cup palm oil
  • 2 smoked fish, deboned and shredded
  • 1 cup crayfish, ground
  • 1/2 cup dried shrimp, ground
  • 1/2 cup pumpkin seeds, ground
  • 1 bunch of spinach, finely chopped
  • 1 tablespoon salt
  • 2 bouillon cubes
  • 4 cups water
  • 20 cocoyam leaves, for wrapping (you can substitute with banana leaves or aluminum foil)

Steps and instructions

  1. Peel and grate the cocoyam or taro root into a thick paste.
  2. In a separate bowl, combine the finely chopped onion, crushed garlic, and finely chopped Scotch bonnet pepper.
  3. Heat the palm oil in a large pan over medium heat. Add the onion mixture and sauté until the onions are translucent.
  4. Add the smoked fish, ground crayfish, ground dried shrimp, and ground pumpkin seeds to the pan. Stir well to combine.
  5. Add the grated cocoyam to the pan and mix well to combine. Cook for about 5 minutes, stirring constantly to prevent burning.
  6. Add the chopped spinach, salt, and bouillon cubes to the pan. Stir well to combine. Cook for another 5 minutes, until the spinach is wilted and the ingredients are well combined.
  7. Add water to the pan, cover, and simmer for about 30 minutes, until the mixture thickens into a paste.
  8. While the mixture is simmering, prepare the cocoyam leaves by washing them thoroughly and removing the stems. If using banana leaves or aluminum foil, cut them into large squares.
  9. When the mixture has thickened, scoop a spoonful into a cocoyam leaf, banana leaf, or aluminum foil square. Roll and fold the leaf or foil around the mixture to form a small bundle. Repeat this process until all the mixture is used.
  10. Place the wrapped bundles in a large pot, add enough water to cover, and simmer for about 1 hour, until the bundles are firm and cooked through.
  11. Remove from heat and let cool for a few minutes before serving.

Tools for making

  • Grater - To grate the cocoyam or taro root into a paste.
  • Large Pan - To sauté the onion mixture and cook the ekwang.
  • Bowl - To combine the chopped onion, crushed garlic, and finely chopped Scotch bonnet pepper.
  • Spoon - To stir and mix the ingredients in the pan.
  • Knife - To debone and shred the smoked fish.
  • Blender or Food Processor - To grind the crayfish, dried shrimp, and pumpkin seeds.
  • Chopping Board - To chop the spinach and other ingredients.
  • Pot - To simmer the wrapped ekwang bundles.
  • Cocoyam Leaves, Banana Leaves, or Aluminum Foil - To wrap the ekwang mixture before cooking.

Recipe variations

  • Use plantain leaves instead of cocoyam leaves for wrapping.
  • Substitute the cocoyam or taro root with yam or sweet potatoes.
  • Add cooked and shredded chicken or beef for a meaty version.
  • Replace the palm oil with vegetable oil.
  • Add diced bell peppers or carrots for added color and flavor.
  • Include other leafy greens such as kale or collard greens in addition to or instead of spinach.
  • Make it vegetarian by omitting the smoked fish and using vegetable bouillon cubes.
  • Add ground spices such as curry powder, paprika, or thyme for extra flavor.
  • Experiment with different types of seafood such as shrimp or crab.
  • Make it spicier by adding more Scotch bonnet pepper or other hot peppers.

Recipe overview

Ekwang is a traditional Cameroonian dish that is deeply flavorful and incredibly satisfying. Made primarily from grated cocoyam (taro root), this recipe also features a medley of seafood including smoked fish, crayfish, and dried shrimp. The mixture is spiced with onions, garlic, and Scotch bonnet pepper, and enriched with the unique flavor of palm oil. For added depth of flavor, ground pumpkin seeds are added. Finally, the dish is wrapped in cocoyam leaves and simmered to perfection. If you can't find cocoyam leaves, banana leaves or even aluminum foil make a good substitute. This recipe is a bit labor-intensive but well worth the effort. The end result is a savory, spicy, and hearty meal that's sure to impress. It's a dish that's steeped in tradition, and a great way to explore Cameroonian cuisine. Enjoy it as a special occasion meal or a weekend project when you have a little extra time to cook.

Common questions

  1. Can I use something else instead of cocoyam or taro root?
    Yes, you can substitute cocoyam or taro root with yam or cassava. The texture and taste may vary slightly, but it will still be delicious.
  2. What can I substitute for palm oil?
    If you can't find palm oil, you can use red palm oil or vegetable oil as a substitute. However, note that the flavor may be slightly different.
  3. Can I use fresh fish instead of smoked fish?
    Yes, you can use fresh fish if you prefer. Just make sure to cook it separately and add it to the mixture in step 4.
  4. Can I omit the Scotch bonnet pepper?
    If you prefer a milder flavor, you can omit or reduce the amount of Scotch bonnet pepper. However, it does add a unique spicy kick to the dish.
  5. Are the cocoyam leaves necessary for wrapping?
    If you can't find cocoyam leaves, you can use banana leaves or aluminum foil as a substitute for wrapping the mixture. Make sure to cut them into large squares for wrapping.
  6. How should I store the leftover ekwang?
    Store any leftover ekwang in an airtight container in the refrigerator. It can be reheated in a microwave or steamed before serving.

Serving dishes and utensils

  • Large pan - For sautéing the ingredients and cooking the mixture.
  • Grater - To grate the cocoyam or taro root into a thick paste.
  • Bowl - For combining the chopped onion, crushed garlic, and finely chopped Scotch bonnet pepper.
  • Spoon - For stirring and mixing the ingredients in the pan.
  • Pot - For simmering the wrapped bundles of Ekwang.
  • Knife - For cutting and preparing the cocoyam leaves or alternative wrapping materials.
  • Cutting board - To provide a surface for cutting and chopping ingredients.
  • Serving platter - To present the cooked Ekwang bundles for serving.

Origin stories

Ekwang is a traditional dish hailing from the Bafaw people of the South West Region of Cameroon. This delicacy, often made for special occasions, is a testament to the rich culinary diversity of Cameroon, often referred to as "Africa in miniature" due to its cultural and geographical diversity. The process of making Ekwang is laborious and time-consuming, symbolizing the love, patience and resilience of the Bafaw people. Notably, Ekwang is wrapped in cocoyam leaves, a practice that lends a unique flavor to the dish and serves a practical purpose as well. In the days before refrigeration, these leaves were key in preserving food, indicative of the ingenuity and resourcefulness of the Cameroonian people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.