How to Prepare Ayan Ekpang
This is in the family of swallows to be eaten with soup and is
made from either cocoyam, water yam or (cassava for the one called akpai-akpai
Ekpang). This special delicacy is native to the Efik people of Cross River or
Ibibio people of Akwa Ibom States in the South-South region if Nigeria.
Sometimes the ingredients can be combined i.e cassava + cocoyam,
water yam + Cocoyam to get special flavour and consistency. I personally prefer
working with cocoyam alone.
Ingredients & Items
-
Cocoyam
(5 pieces of the longer/tuberous ones to make about 6 wraps of Ayan-ekpang)
-
1
bunch of Moi-Moi leaves (Ewenla)
-
Grater
-
1
table spoon of vegetable oil
-
Wide
cooking pot
-
½
tsp salt(optional)
-
½
cup of water
Direction
to prepare
-Peel and
wash the cocoyam
-Grate into
a wide bowl
- Add salt
if prefered, mix & knead into smooth past adding little water at intervals till
satisfied with the consistency (it should be really soft without being watery/runny)
-Wash the
Moi-Moi leaves thoroughly cutting the stems into the bottom of the pot to form
a base to avoid burning.
- Rub little vegetable oil on the Moi-Moi leaves
for ease of unwrapping when cooked
-Scoop with a
handful or 3 table spoons into the leave and roll in cylinder shape
-Place in
the pot, add 2 cups of water (add more as you cook) and cook for about 40-45
minutes
- When done
it should have the consistency of white amala, serve with draw (like okro,
Ogbono) Soup.
