Ekwang Nkong (fang Spinach And Yam Porridge)
Ekwang Nkong is a traditional dish from Equatorial Guinea, made with fang spinach and yam porridge. This hearty and flavorful meal is a staple in Equatoguinean cuisine, and it's perfect for a satisfying and nutritious meal.
Ingredients
- 2 lbs fang spinach, chopped
- 2 lbs yams, peeled and diced
- 1 cup ground crayfish
- 1 cup palm oil
- 1 onion, chopped
- 2-3 cups water
- Salt and pepper to taste
Instructions
- Place the chopped fang spinach and diced yams in a large pot.
- Add the ground crayfish, palm oil, chopped onion, and water to the pot.
- Season with salt and pepper, then stir to combine all the ingredients.
- Cover the pot and cook over medium heat for about 1 hour, or until the yams are tender and the spinach is cooked down.
- Stir the mixture occasionally to prevent sticking and add more water if needed.
- Once the yam porridge is thick and creamy, remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Ekwang Nkong hot with a side of fried plantains or boiled ripe plantains for a complete Equatoguinean meal.
Tips & tricks
For a richer flavor, you can add some smoked fish or meat to the porridge while cooking.
Cost
$15