Ekwang (malabo Coconut Fish Stew)

Ekwang is a traditional dish from Equatorial Guinea, specifically the Malabo region. This coconut fish stew is a flavorful and aromatic dish that is perfect for a special occasion or a comforting family meal.

Ekwang (malabo Coconut Fish Stew)

Ingredients

  • 4 large plantains, peeled and grated
  • 1 cup grated cocoyam (taro) or yam
  • 1 cup grated onions
  • 1 cup grated crayfish
  • 4 cups coconut milk
  • 1 whole tilapia or mackerel, cleaned and cut into pieces
  • Salt to taste
  • Banana leaves for wrapping

Instructions

  1. Combine the grated plantains, cocoyam, onions, and crayfish in a large bowl.
  2. Add the coconut milk and mix well to form a thick paste.
  3. Season the fish pieces with salt and place them on the banana leaves.
  4. Spoon the plantain mixture over the fish, then wrap the banana leaves around the mixture to form small parcels.
  5. Place the wrapped parcels in a large pot and add water to cover them.
  6. Cover the pot and cook over medium heat for about 1 hour, or until the ekwang is firm and cooked through.
  7. Unwrap the parcels and serve the ekwang hot with additional coconut milk if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
15g
Protein
25g
Fat
18g

Supplies

Large bowl Large pot

Tools

Grater Knife Spoon

Serving suggestions

Serve the ekwang with a side of steamed vegetables or a fresh green salad.

Tips & tricks

For a richer flavor, you can add some palm oil to the ekwang before wrapping it in banana leaves.

Cost

$20