Dish of the day: Ekwang

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Ingredients: about 20 fingers of grated cocoyam (taro) wrapped in coco leaf, palm oil, scotch bonnet or ghost pepper, smoked fish (moru), diced beef, salt, maggi cube, half onion, crayfish (optional)
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Tip: Buy pre-wrapped / frozen ekwang to speed things up in the kitchen
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1 - Boil meat with onion, pepper, salt and maggi cube until tender
2 - Line the ekwang around the sides of the pot and leave a space in the middle
3 - Pour the palm oil into the middle of the pot and allow it to heat up
4 - Once the oil starts to separate, pour about half a litre of boiling water in to the oil
5 - Add the fish, cover the pot and allow to simmer on medium heat for 10 minutes
6 - Now add the meat stock and stir gently to avoid scattering the ekwang

7 - At this point add pepper,salt or maggi if required

8 - Allow to simmer on medium heat for 10 more minutes

9 - At this point the soup should start to thicken, add meat and crayfish

10 - Cook on medium heat for another 10 minutes before serving

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