Ekwang

Ekwang (Cameroonian Cocoyam-Tuber Leaf-Wrapped Stew)

A beloved stew from the South West and Littoral regions of Cameroon, Ekwang features cocoyam tubers grated into a soft dough, wrapped in cocoyam (or tender) leaves, and simmered in a richly seasoned palm-oil sauce with fish, beef, and aromatic vegetables. The result is a hearty, deeply flavored one-pot dish traditionally served with boiled plantains or rice.

Prep

60 min

Cook

75 min

Total

135 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3 lb 5 oz) fresh cocoyam tubers (taro), peeled; substitute with a 50/50 mix of grated green plantain and potato if unavailable
• •20 whole (20 leaves) cocoyam leaves (ntui/l'éléphant ear), young, tender leaves only; substitute with spinach or collard greens (blanched)
• •400 g (14 oz) beef (chuck or shank), cut into chunks
• •300 g (10½ oz) smoked fish fillet (mackerel or catfish), deboned; or substitute with dried/smoked cod
• •200 ml (7 fl oz (¾ cup + 1 tbsp)) red palm oil, do not substitute with refined oil if you want authentic color and flavor
• •2 medium onions, 1 chopped, 1 sliced
• •4 cloves garlic, crushed
• •1 tbsp fresh ginger, grated
• •2 tbsp ground crayfish, lightly toasted
• •1 tsp whole dried prawns (shrimp), optional, pounded
• •2 whole scotch bonnet or habanero peppers, left whole or pierced
• •1 tsp salt, adjust to taste
• •1 litre (4 cups (34 fl oz)) water or light beef stock

Steps

1. 1 Boil the beef chunks with 1 chopped onion, garlic, ginger, and ½ tsp salt in 750 ml (3 cups) of water for 35–40 minutes, until the beef is fork-tender. Skim foam. Reserve the broth; remove beef and set aside.
2. 2 Peel the cocoyam tubers. Grate the flesh finely using the small holes of a box grater, or pulse in a food processor to a coarse, damp paste. Do not wash the grated cocoyam — the natural mucilage is what binds the wrappers.
3. 3 Rinse the cocoyam leaves and pat dry. If using spinach/collards, blanch 30 seconds in boiling salted water, drain, and squeeze dry.
4. 4 Take 1 heaped tablespoon of the grated cocoyam and spread it onto a leaf. Roll tightly into a small cylindrical parcel about 7–8 cm (3 in) long, enclosing the cocoyam fully so it cannot escape during cooking. Repeat with all the cocoyam and leaves. You should get 18–22 parcels.
5. 5 In a wide heavy pot, heat the palm oil over medium heat for about 2 minutes until it deepens in color (do not smoke it). Add the sliced onion and sauté 3 minutes until softened.
6. 6 Pour in the reserved beef broth and an extra 250 ml (1 cup) of water/stock so the total liquid is about 1 litre (4 cups). Add the smoked fish, ground crayfish, dried prawns (if using), whole scotch bonnet, and ½ tsp salt. Bring to a brisk simmer.
7. 7 Arrange the cocoyam parcels in a single, snug layer on top of the simmering broth. They should sit in the liquid, not float above it; add a splash of water if needed so they are roughly half-submerged.
8. 8 Cover the pot and simmer gently for 25–30 minutes. Do not stir — lifting the parcels will break them. The parcels are done when the cocoyam inside is tender and fully cooked through; cut one open to check that there are no white, starchy streaks.
9. 9 Return the beef chunks to the pot, tuck them between the parcels, and simmer uncovered for another 10 minutes so the sauce thickens slightly and the palm oil turns a glossy deep orange.
10. 10 Taste the sauce and adjust salt. Carefully lift the ekwang parcels into a serving bowl with a slotted spoon, then ladle the palm-oil sauce, smoked fish, and beef over and around them. Serve hot with boiled green plantains, ripe plantains, or steamed white rice.