Ekpang Ubi (Special): A Traditional South-South Nigerian Dish for Special Occasions
Introduction
Ekpang Ubi is a special dish from the South-South region of Nigeria that is traditionally made with cocoyam, assorted offals, and a variety of spices and vegetables. This unique, hearty dish is often reserved for special occasions, due to its richness and the labor-intensive process required to prepare it. When made with expensive proteins such as assorted offals, it takes the dish to a new level of flavor and indulgence. The combination of tender, flavorful offals, soft cocoyam, and a mix of spices makes Ekpang Ubi a memorable culinary experience that embodies the essence of Nigerian comfort food. This recipe will guide you through making a rich, healthy, and spicy version of this traditional dish that will surely impress your guests at any special occasion.
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| Cocoyam (fresh or frozen) | 1 kg | The primary starch in Ekpang Ubi, cocoyam is grated and wrapped in leaves to form a comforting base. |
| Assorted offals (beef, goat, etc.) | 500g | A mix of organ meats such as tripe, heart, and liver for a rich and savory flavor. |
| Palm oil | 4 tablespoons | Provides a rich, deep flavor and color to the dish. |
| Ground crayfish | 2 tablespoons | Adds a unique umami flavor to the dish, typical in many Nigerian recipes. |
| Ground pepper (Scotch bonnet) | 1 tablespoon (adjust to taste) | For heat and spice, typical of Nigerian dishes. |
| Onion | 1 large | Adds depth of flavor to the sauce. |
| Ground crayfish powder | 1 tablespoon | Enhances the dish’s savory, earthy flavor profile. |
| Seasoning cubes (or powder) | 2 cubes | Adds extra depth and savory richness to the dish. |
| Salt | To taste | For seasoning. |
| Water | 1 ½ cups | Used to cook the ingredients and form the broth. |
| Ugu (fluted pumpkin leaves) | 2 cups, shredded | These tender, leafy greens are a crucial ingredient in traditional Ekpang Ubi. |
| Cocoyam leaves (or alternative) | 6-8 large leaves | Used for wrapping the grated cocoyam, contributing to the texture and flavor when steamed. |
Nutritional Information
| Nutrient | Amount per serving | Notes |
|---|---|---|
| Calories | 350 – 400 kcal | The dish is hearty, with the cocoyam and offals providing both energy and richness. |
| Protein | 18g | From the assorted offals and cocoyam, providing a good source of essential amino acids. |
| Carbohydrates | 45g | Primarily from cocoyam, a starchy root vegetable rich in fiber and carbohydrates. |
| Fat | 20g | From palm oil and offals, contributing to the dish’s richness and creamy texture. |
| Fiber | 4g | The cocoyam and vegetables provide a healthy source of dietary fiber. |
| Vitamins and Minerals | High in Vitamin A, Iron, Potassium | Ugu and offals boost the vitamin content, while the variety of spices provides essential antioxidants. |
Instructions
Step 1: Prepare the Offals
Start by cleaning and prepping the assorted offals (such as tripe, liver, and heart). Remove any tough skin, excess fat, and impurities, then cut them into small bite-sized pieces. If using frozen offals, ensure they are fully thawed and washed thoroughly. Set aside for cooking.
Step 2: Grate the Cocoyam
Peel the cocoyam tubers and grate them using a fine grater or food processor. The cocoyam should have a smooth consistency, similar to mashed potatoes. Once grated, set the cocoyam aside.
Step 3: Prepare the Steaming Leaves
If you are using fresh cocoyam leaves, wash them thoroughly. Cut away any thick veins and tear them into manageable pieces. If using alternative leaves (such as fluted pumpkin leaves), ensure they are clean and ready for wrapping.
Step 4: Cook the Offals
In a large pot, heat some palm oil over medium heat. Add finely chopped onions and sauté until they become translucent. Add the assorted offals and cook for about 10-15 minutes, stirring occasionally to prevent burning. Add the ground crayfish, ground pepper, and seasoning cubes, then pour in about 1 ½ cups of water. Let the mixture cook on low heat for about 20 minutes, allowing the flavors to meld together.
Step 5: Assemble the Ekpang Ubi
Once the offals have cooked and the broth is aromatic, it’s time to prepare the cocoyam for steaming. Take the grated cocoyam and wrap it in the prepared leaves. If using cocoyam leaves, you can create small packets by placing a portion of the grated cocoyam in the center of each leaf, folding the edges in to form a parcel.
Layer the wrapped cocoyam parcels in a pot, with a bit of space between each parcel for proper steaming. Spoon the cooked offals and broth over the wrapped cocoyam. Cover the pot and steam on low heat for about 30 minutes. The cocoyam will absorb the flavors of the offals and spices as it steams, becoming tender and fragrant.
Step 6: Add Ugu (Fluted Pumpkin Leaves)
After about 30 minutes of steaming, add the shredded ugu leaves to the pot. Ugu will add a fresh, slightly bitter flavor that complements the richness of the cocoyam and offals. Cover the pot and continue steaming for an additional 10-15 minutes until the leaves are wilted and the cocoyam is fully cooked.
Step 7: Final Adjustments and Serving
Once the Ekpang Ubi is fully cooked, carefully unwrap one of the cocoyam parcels to check for doneness. The cocoyam should be soft and have absorbed the rich, savory broth. If necessary, add a bit of extra salt or seasoning cubes to taste.
Serve the Ekpang Ubi hot, ensuring that each serving includes a generous portion of cocoyam, offals, and a spoonful of the flavorful broth. This dish is perfect for special occasions and can be enjoyed with a side of hot pepper sauce or a cold drink.
Serving Suggestions
Ekpang Ubi is often served as a main dish during festive gatherings, and it pairs beautifully with a variety of side dishes. You can enjoy it with:
- A side of fried plantains for a sweet contrast to the rich savory flavors of the Ekpang Ubi.
- Pounded yam or garri for those who prefer a starchy side.
- A refreshing vegetable salad to balance the richness of the offals and palm oil.
Tips and Variations
- For a vegetarian version, replace the assorted offals with a mix of mushrooms and hearty vegetables such as carrots and sweet potatoes for a wholesome alternative.
- Make it spicier by adjusting the amount of Scotch bonnet pepper to your taste. You can also add some ground pepper to the offals while cooking for an extra punch.
- If cocoyam leaves are not available, you can use banana leaves or other large, soft leafy greens to wrap the cocoyam parcels. Just ensure that the leaves are fresh and pliable for steaming.
- If you can’t find ugu, you can substitute with spinach or kale, although the flavor profile will differ slightly.
Conclusion
Ekpang Ubi (Special) is a dish that showcases the depth and complexity of Nigerian cuisine, particularly from the South-South region. By combining hearty cocoyam with assorted offals and an array of spices, this dish delivers a flavorful and satisfying meal perfect for special occasions. Whether you’re preparing it for a festive gathering or as a treat for your family, this recipe will surely bring warmth and joy to your table. Enjoy the richness and tradition of Ekpang Ubi and share the experience with your loved ones.
