How to make Ekoki (Corn Moi-Moi)

EKOKI: This is popular among the south-South (Cross River & Akwa-Ibom States) people of Nigeria. It can also be called corn pudding. You can be as creative as you would when cooking moi-moi, the only difference is the corn and palm used in this dish.

Ingredients

-          2 Cups Corn seeds (5 fresh corn on cobs),

-          Smoked Titus fish or any smoked fish or any other condiments of your choice

-          Fresh pepper to taste

-          3 Medium size onions

-          2 Cooking spoons palm oil

-          Seasoning

-          2 Tbs Cray-fish

-         Handful of sliced scent leave (optional)Moi-Moi Leaves or foil for wrapping

-          Moni-Moi Leaves or foil for wrapping

-          Water (Enough to make soft paste)

Method:   

-          Wash and blend corn with pepper and onion till smooth

-          Add salt, seasoning, crayfish and palm oil

-          Add fish and the slice scent leaves of using

-          Using the moi moi leaves or foil wrap as you would moi moi and place in a pot

-          Add two cups of water to the pot and cook for 40 minutes adding water as needed

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AYAN-EKPANG

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.

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