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.

Ekpang Nkukwo Stuffed Bell Peppers (Poivrons Farcis à l'Ekpang Nkukwo)

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

  1. In a bowl, mix the grated cocoyam, shredded smoked fish, chopped spinach, chopped onion, and crayfish.
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Stuff the bell peppers with the Ekpang Nkukwo filling mixture.
  4. In a pot, heat the palm oil and add the stuffed bell peppers. Pour in the vegetable broth and season with salt and pepper.
  5. Cover the pot and let the stuffed peppers cook for about 1 hour on low heat, or until the cocoyam is fully cooked.
  6. 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