Hey everyone! If you are here, it’s probably because you’ve already had an Ekwang craving, but the thought of spending your Saturday afternoon grating cocoyam discouraged you.
Let’s be honest: Ekwang is the ultimate comfort food, but it’s also a lot of work.
Today, I’m going to show you how to cheat (smartly) to enjoy this monument of African cuisine in record time thanks to Melus.ca.
What exactly is Ekwang?
Before we get to the cooking, a bit of culture!
Ekwang (also called Ekpang Nkukwo in Nigeria) is a sacred traditional dish among the Bakweri and Banyang peoples of the South-West and North-West regions of Cameroon, as well as among the Efik and Ibibio in Nigeria.
The name:It refers to these small rolls of grated cocoyam (macabo/taro), carefully wrapped in young cocoyam leaves.
The symbolism:It is a dish of celebration, patience, and community. Traditionally, women gather to roll hundreds of small sticks. It is a symbol of love and welcome.
The taste:A unique blend of textures — the creaminess of cocoyam, the crunch of the leaves, and the smokiness of the crayfish.
Your "Cheat Code" at Melus.ca
The revolution is here. No more fighting with a cocoyam tuber or having itchy fingers (the famous itchy fingers from fresh cocoyam).
On Melus.ca, you order everything with one click:
The Ekwang kit (Already grated and rolled):That's the secret. The rolls come already made, ready to jump into the pot.
Smoked fish and Beef:Already perfect for the broth.
Crayfish:The non-negotiable ingredient for authentic taste.
Palm oil and Spices:Everything you need for the creamy red sauce.
The express recipe (30-40 min)
Since Melus has done most of the work for you, here’s how to assemble it all:
The base:Pour a good amount of palm oil into a large pot. Line the bottom with a few stems or leaves of cocoyam if you have them (often in the kit) to protect your precious rolls.
The assembly:Take out your Melus rolls and arrange them in a circle in the pot. Be gentle, these little wonders are fragile!
The flavor punch:Add the smoked fish, meat, ground crayfish, chili, and spices on top.
The broth:Pour hot water down the side of the pot (not directly on the rolls!) until they are almost covered. Add a drizzle of palm oil for richness.
The golden rule (Don't touch anything!):Cover and let simmer over medium heat.No stirring with a spoon allowed!You will break everything. If you want to mix, hold the pot by the handles and gently rotate it.
Once the sauce has thickened and the oil rises a bit to the surface, it's ready!
Why is this perfect for us in Canada?
We don't always have the climate or the time to cook "the old-fashioned way." Using products from Melus.ca, keeps our traditions alive without sacrificing our family life or our downtime. It's authenticity without the fatigue!
So, when do we order?