About this dish
Grated cocoyam wrapped in cocoyam leaves and slow-cooked with smoked fish and palm oil.
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Ingredients
🥔1kg cocoyam, grated
🥬Cocoyam leaves, for wrapping
🐟200g smoked fish
🌴1/2 cup palm oil
Method
Serves 31
Wrap portions of grated cocoyam in cocoyam leaves.2
Layer the wrapped parcels in a pot with smoked fish and palm oil.3
Add water and simmer slowly for 2-3 hours until tender.4
Season with salt and chili.5
Serve hot.✓ What Makes it Authentic
Ekwang is a traditional Cameroonian dish from the coastal region, valued for its labor-intensive preparation and rich, savory flavor.
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