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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.
Fried rice has been tagged the 'second in command to Jollof rice'. I believe fried rice has been adopted in Nigeria from our eating experiences in Chinese restaurants around the country. Shrimp fried rice is just one version of the so many variants of fried rice dishes you will find. In Nigeria it is common to find Fried rice and Jollof rice on the same plate served along with meats, dodo(fried plantain) and moi moi ( savory beans pudding). Follow 1QFoodplatter : www.1qfoodplatter.com Facebook: www.facebook.com/1qfoodplatter instagram: www.instagram.com/1qfoodplatter
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Follow http://allnigerianfoods.com/river-state-native-soup to learn how to make river state native soup, one of the most delicious of all soups made and eaten in Nigeria. You will also learn a lot about other Nigerian foods and how to make them
Ekpang Nkukwo Recipe video
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