Ekwang: traditional recipe, origin and ingredients

Where does Ekwang come from?

Ekwang is a South-West dish: grated cocoyam rolled by hand in cocoyam leaves, then simmered in red palm oil with crayfish and smoked fish. It takes patience and is often made by several people together.

Other signature dishes of the South-West region: Eru & water fufu, Kwacoco & banga soup, Pepper soup.

What are the ingredients for Ekwang?

For 6 people:

• Cocoyam
• Cocoyam leaves
• Red palm oil
• Dried crayfish
• Smoked fish (buy locally)

How do you make Ekwang? Step-by-step recipe

1. Peel and finely grate the cocoyam.
2. Blanch the cocoyam leaves and cut into squares.
3. Place a spoonful of grated cocoyam on each leaf and roll tightly.
4. Pack the rolls into a pot with palm oil, crayfish, smoked fish, chili and water to cover; cook 1 h without stirring, shaking the pot.
5. Serve in its sauce.

Tips for a perfect Ekwang

• Grate the cocoyam very finely for melt-in-the-mouth rolls.
• Roll tightly so the rolls hold together.
• Never stir: shake the pot instead.

What to serve with Ekwang

Traditionally it is served with eaten on its own. It is a dish for celebrations and family meals.

Where to buy Ekwang ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Ekwang are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions