Cocoyam And Vegetable Soup (ekpang Nkukwo Bliss)
Cocoyam and Vegetable Soup, also known as Ekpang Nkukwo, is a delicious traditional dish from Niger Cuisine. This hearty soup is made with cocoyam, assorted vegetables, and flavorful spices, making it a nutritious and satisfying meal.
Ingredients
- 4 large cocoyams, peeled and grated
- 1 cup waterleaf, chopped
- 1 cup pumpkin leaves, chopped
- 1 onion, finely chopped
- 2 cups crayfish, ground
- 1 cup palm oil
- 2 cups vegetable broth
- 1 teaspoon ground crayfish
- 1 teaspoon ground pepper
- Salt to taste
Instructions
- Place the grated cocoyam in a bowl and add the vegetable broth. Mix well to form a smooth, thick paste.
- Add the waterleaf, pumpkin leaves, onion, ground crayfish, ground pepper, and salt to the cocoyam paste. Mix thoroughly to combine all the ingredients.
- Divide the mixture into portions and wrap in pumpkin leaves, forming small parcels.
- Place the wrapped parcels in a pot and add the palm oil and remaining vegetable broth. Cover the pot and cook over medium heat for 1 hour, or until the cocoyam is soft and the vegetables are tender.
- Once cooked, remove the parcels from the pot and serve the Ekpang Nkukwo hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Large bowl Pot
Tools
Grater Knife Cutting board
Serving suggestions
Serve the Cocoyam and Vegetable Soup with a side of steamed rice or fufu for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can add some smoked fish or meat to the soup.
Cost
$15