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Friends, I am so excited to be sharing my 20th episode with you! Thank you SO MUCH for all the love and support you have shown me. In this video, I show you how I make an insanely delicious meal: Eru. Eru is the traditional meal of the Manyu people of Cameroon. The eru leaves are called okazi/ukazi in Nigeria. A similar meal to the one I show you in this video is prepared by the people of Cross Rivers State in Nigeria. For more details and the full recipe, click here: http://www.preciouscore.com/eru-video-recipe/ For the smoked meat recipe, click here: http://www.preciouscore.com/how-to-smoke-meat-at-home-african-style/ Hope you enjoy watching! Important Links My blog: http://www.preciouscore.com/ My Facebook page: https://www.facebook.com/preciouscore My Instagram: https://www.instagram.com/preciouscore/ My Twitter: https://twitter.com/PreciousNkeih My Pinterest: https://www.pinterest.com/preciouscore/
Pour vous, une recette de macabo rapé aux poissons fumés.
This is how to cook Ekpang Nkukwo. ▪ Peel, wash and you can either grate or blend the cocoyam. ▪ Pick Your Cocoyam leaves into single segments from the mid ribs and wash free of sand and worm . ▪ Add palm oil to grease and coat the base and side of the pot. ▪ Mix the grated cocoyam with little water and salt. ▪ Mix or beat the mixture properly to incorporate air until mixture is fluffy. ▪ Now scoop a small size of the paste with your fingers and wrap a little at a time, place gently in the pot. Continue wrapping and Place each wrap in the pot laying them properly. ▪ Add the fish, Pomo, Shaki, Stockfish MAGGI, pepper, utazi and periwinkles ▪ Place the pot on fire and add 2 cups of stock/ water around the edge of the pot and allow to cook slowly on low heat until set. ▪ Shake the pot at intervals to loosen the wraps and to prevent burning or sticking to the bottom. ▪ Add some more water and oil if need be and the scent leaves and curry leaves. Continue cooking for 10 minutes. ▪ Use a wooden spoon to stir gently so the Ekpang nkwukwo remains whole. ▪ Taste for salt, correct if necessary and finish up with the Uziza leaves. Stir gently and allow to simmer for 2 minutes. ▪ Serve piping hot.
You guys, I went to the farmer's market here in Minnesota! It is one of my favorite things to do in the summer. Lots and lots of African vegetables can be found there! So I decided to do a vlog so you guys can see how I shop. Hope you enjoy watching! SUBSCRIBE TO THE CHANNEL: https://www.youtube.com/preciouskitchen Garden Egg Sauce Recipe: http://www.preciouscore.com/garden-egg-njakatu-stew/ Fufu, Njama Njama and Kati Kati Recipe: https://www.youtube.com/watch?v=Q9VCliNxQm0 My blog: http://www.preciouscore.com/ My Facebook page: https://www.facebook.com/preciouscore My Instagram: https://www.instagram.com/preciouscore/ My Twitter: https://twitter.com/PreciousNkeih My Pinterest: https://www.pinterest.com/preciouscore/
Subscribe to my channel:https://www.youtube.com/kescookisland Cameroonian Kwacoco bible ; an easy meal of grated cocoyams wrapped and steamed. Mostly eaten by the people of the South West region of Cameroon, precisely the Bakweri's. A written recipe here:https://www.kewanblogs.com/recipe/kwacoco-bible-cocoyam-dumplings/
Hi guys! In this episode you will watch me whipping up some Ekwang. Ekwang is a Cameroonian delicacy mostly eaten by those in the South West region of the country but enjoyed throughout the country. It is very similar to the Nigerian Ekpang Nkukwo.
It is made up of grated cocoyams wrapped in cocoyam leaves then simmered with seasonings. Finger-licking good!
Check out the full written recipe here: http://www.preciouscore.com/how-to-make-delicious-ekwang/