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.

Ekwang Nkong (fang Spinach And Yam Porridge)

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

  1. Place the chopped fang spinach and diced yams in a large pot.
  2. Add the ground crayfish, palm oil, chopped onion, and water to the pot.
  3. Season with salt and pepper, then stir to combine all the ingredients.
  4. Cover the pot and cook over medium heat for about 1 hour, or until the yams are tender and the spinach is cooked down.
  5. Stir the mixture occasionally to prevent sticking and add more water if needed.
  6. 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