₦airaland Forum

Chommieblaq:
Pork goulash and shank stew Hunger didn’t allow me take a shot of the one I served myself

Legitdimple:
Yeah,it does. Thank you. You can have this one too.

kissGuys:
Three days ago

ibkayee:
Yum

light4life:
good afternoon dear, all these meals look absolutely stunning and I bet they'll taste just as lovely.

If you don't mind, kindly share the recipe for you Ekpang nkukwo. The ones I've made came out tasting too flat. Tasted Ekpang from Jevenik restaurant and I still can't get over the taste. Help a sister please

INGREDIENTS

—Water Yam And cocoyam, be heavier on the cocoyam. Let’s say 3:7. The cocoyam ISN’T that type Igbos use for thickening. Use the red one.
—Beef cuts, shaki, dry fish, periwinkle, diced kpomo…stock fish.
—Green ( we used this to wrap as we no see cocoyam leaf) You can use ugu too.
—Scent leaf
—Pepper, stock cubes, crayfish.

TO THE COOKING

1- Wash your meat varieties, dry fish and stock fish, season and cook them.
2- Wash, peel and grate the water yam and cocoyam using a grater to achieve the desired result. You can use a food processor too.
3- Add little salt to the wateryam/cocoyam and mix together. You can add a stock cube too. If it is too dry, soften with a lil water.
4- In a big pot, put in your already parboiled periwinkle and some oil. This would create the base before you start wrapping the ekpang and ensure it doesn’t stick to the pot.

5- Proceed to wrap your water yam with the leaf and drop into the pot. Don’t scoop too much. It is expected that the paste will stick out, but not so much. THE POT SHOULDN’T BE ON FIRE.


Keep a bowl of water by your side to help when your hands get sticky. Continue till you are done with the paste. While doing this, boil some clean hot water.

6- When you have exhausted your paste, start adding your ingredients on top. pepper, crayfish… including your dry fish and protein from (1). Be careful with adding seasoning cube at this point, as you have already cooked your protein with seasoning and added in the “yam” too.

7- Set the pot on fire and pour hot water in it, do this in circular motion. Do this till you get to the same level with the ekpang.

8- Cover the pot tightly and leave to boil on middle to low heat. DO NOT STIR.

9- Allow it to cook for about 15mins. You can stylishly check if the wrapped paste is solidifying. Stir and taste to check for seasoning, adjust if need be, cover and allow to cook again for 5-10mins. You will notice the broth thickening...

10- Add scent leaf and stir from bottom to top for the last time to avoid scattering it. Turn off heat.

Food is ready. You can serve it with fried croaker, lol.


The hard part is wrapping the “yam”, it is really not so hard to cook.

Legitdimple:
Its specially made for rice,I tried using swallow one time I didnt like the taste.

Kaycee7:
Happy Birthday to your dad. May God continue to bless and protect him.

beautyhd:
Happy birthday to him, many more happy years

Deustchemann:
Amen.. thank you guys. I appreciate your kind wishes. Happy birthday in advance to beautyhd

pocohantas:
Saw this late, too many mentions. No vex... Good evening Light,

Thugnificent:
Dinner Rice x tomatoe stew x beef x plantain

MariamAlheri:
Urhobo Banga Soup for the win come one, come all!

kissGuys:
Three days ago

loveymom:
Better soup

loveymom:
I love and miss banga soup, nice one.

Legitdimple:
Ishan black soup.

Elder0001:
Hehehe. Temptation!

It’s been awhile I ate oil rice but I’ll prepare it one of these days.

loveymom:
I love and miss banga soup, nice one.

OloriOfMontreal:
Lol nice I'll like to see when you do

I also don't eat it often so it can taste more delish whenever I make it. lol

ImaIma1:
Akara anyone. Breakfast

MariamAlheri:
Oh I miss this. Esan oye! Esan wado!!

Deustchemann:
Amen.. thank you guys. I appreciate your kind wishes. Happy birthday in advance to beautyhd

GboyegaD:
Dinner: Spaghetti with Veggies, Efo Riro, and Tilapia Fish.

LordReed:
This is my wife's specialty, we all lick plate when she makes it. Yours looks sumptuous too.

BoleAndFish:
Chai you just took me down memory lane.

By the way, Esan black soup is specially made for swallow, not rice. It's prepared a different way for rice and it's basically delta, Port Harcourt that do banga stew for rice.

pocohantas:
Saw this late, too many mentions. No vex...
Good evening Light,

breadplanets:
if I no cook this food this week make I naked baf!

MariamAlheri:
Urhobo Banga Soup for the win come one, come all!

Estellie:
Freshfish pepper soup for the weather

Pocohantas, I added ginger buh skipped garlic, fear was catching me too much

It tasted nice actually, the calabash nutmeg gave it that local taste and the scent leaves did final justice to it.