Ekpang Nkukwo Stuffed Bell Peppers (Poivrons Farcis à l'Ekpang Nkukwo)
Ekpang Nkukwo is a traditional Nigerian dish made with grated cocoyam and wrapped in cocoyam leaves. In this recipe, we will be using the Ekpang Nkukwo filling to stuff bell peppers, creating a delicious fusion dish.
Ingredients
- 4 large bell peppers
- 2 cups grated cocoyam
- 1 cup shredded smoked fish
- 1 cup chopped spinach
- 1 onion, finely chopped
- 2 tablespoons crayfish
- 1 cup palm oil
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a bowl, mix the grated cocoyam, shredded smoked fish, chopped spinach, chopped onion, and crayfish.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Stuff the bell peppers with the Ekpang Nkukwo filling mixture.
- In a pot, heat the palm oil and add the stuffed bell peppers. Pour in the vegetable broth and season with salt and pepper.
- Cover the pot and let the stuffed peppers cook for about 1 hour on low heat, or until the cocoyam is fully cooked.
- Serve the Ekpang Nkukwo stuffed bell peppers hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Pot Bowl Knife Cutting Board
Tools
Stove Serving Plate
Serving suggestions
Serve the Ekpang Nkukwo stuffed bell peppers with a side of steamed plantains or rice.
Tips & tricks
For a spicier kick, add some chopped scotch bonnet peppers to the filling mixture.
Cost
$15