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