Ekpang Ubi Recipe: A Spicy Traditional Delight from South-South Nigeria
Ekpang Ubi, a traditional dish from the South-South region of Nigeria, is a rich, flavorful, and aromatic meal that combines cocoyam, various vegetables, meat, and seafood. Known for its spicy kick and hearty nature, Ekpang Ubi is a delicious dish enjoyed by many, particularly during special occasions or family gatherings. This recipe will guide you step-by-step to recreate this vibrant, nutrient-packed dish in your own kitchen.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Cocoyam (taro) | 4-5 medium-sized |
| Palm oil | 3-4 tablespoons |
| Ground crayfish | 2 tablespoons |
| Ground pepper (scotch bonnet) | 1-2 teaspoons |
| Beef (cubed) | 200g |
| Goat meat (optional, cubed) | 200g |
| Stockfish (optional) | 1 medium-sized |
| Dry fish (optional) | 1 medium-sized |
| Periwinkle (optional) | 100g |
| Ground onions | 1 medium-sized |
| Ground ginger | 1 teaspoon |
| Ground garlic | 1 teaspoon |
| Seasoning cubes | 2-3 cubes |
| Salt | To taste |
| Water | As needed to cook |
| Fresh spinach or any leafy vegetable | 1-2 cups |
| Palm kernel oil (optional) | 2 tablespoons |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350-450 kcal |
| Protein | 20-25g |
| Fat | 25-30g |
| Carbohydrates | 35-40g |
| Fiber | 6-8g |
| Sodium | 500-700mg |
| Potassium | 600-800mg |
Note: Nutritional values may vary depending on the specific ingredients used, especially the meat and seafood choices.
Instructions
Step 1: Prepare the Cocoyam
- Start by peeling the cocoyam. Use a sharp knife to carefully remove the rough skin of the cocoyam tubers. Be cautious as cocoyam can be slippery. Rinse the tubers thoroughly to remove any dirt or debris.
- Cut the cocoyam into small cubes or slices, depending on your preference.
- Boil the cocoyam in a pot of water with a pinch of salt for about 20-25 minutes or until they are soft and fully cooked. Once done, drain the water and set the cocoyam aside.
Step 2: Prepare the Meat and Seafood
- If you’re using beef, goat meat, or stockfish, begin by washing and cutting them into bite-sized pieces. For the dry fish and periwinkle, soak them in warm water to soften, then shred the dry fish and clean the periwinkles.
- In a large pot, heat a little palm oil over medium heat. Add the beef, goat meat, and stockfish, allowing them to brown slightly. Stir occasionally to prevent burning.
- Once the meat has browned, add your seasoning cubes, salt, and some water to the pot. Cover and cook for about 15-20 minutes until the meat is tender. Add water as necessary to prevent the ingredients from burning.
Step 3: Make the Spicy Sauce
- While the meat is cooking, blend the onions, ginger, and garlic into a smooth paste. Set aside.
- In another pan, heat the remaining palm oil over medium heat. Once hot, add the ground crayfish, ground pepper (scotch bonnet), and the blended onion-ginger-garlic mixture.
- Fry the mixture in the oil for about 5-7 minutes, allowing the flavors to meld and the oil to float to the top. Stir occasionally to avoid burning.
Step 4: Assemble the Ekpang Ubi
- Once the meat has cooked, add the cooked cocoyam to the pot with the meat. Stir gently to combine.
- Add the prepared spicy sauce mixture to the pot. Mix everything thoroughly, ensuring the cocoyam is evenly coated with the spicy sauce and the meat and seafood are well-distributed.
- Add a bit more water to the pot, enough to create a stew-like consistency. Stir, cover, and let everything cook together for another 10-15 minutes, allowing the flavors to infuse and the sauce to thicken.
- After cooking, add your leafy vegetables (spinach, pumpkin leaves, or any local green) to the pot. Stir and cook for an additional 5-7 minutes until the vegetables are tender.
Step 5: Final Adjustments and Serving
- Taste the dish and adjust the seasoning as needed, adding salt or pepper if necessary.
- Once everything is perfectly cooked and the flavors have melded, your Ekpang Ubi is ready to be served.
Serve hot with pounded yam, garri (cassava flour), or any starch of your choice to complete the dish. This hearty, spicy, and satisfying meal is perfect for a family dinner or a special occasion!
Serving Suggestions
- Pair your Ekpang Ubi with a chilled drink like palm wine, zobo (hibiscus drink), or a cold soft drink to complement the richness and spiciness of the dish.
- For a more authentic experience, serve alongside traditional Nigerian sides like fried plantains or jollof rice.
Conclusion
Ekpang Ubi is a flavorful dish that embodies the spirit of Nigerian cuisine, with its spicy undertones and heartwarming ingredients. From the cocoyam to the variety of meats and seafood, this dish is a complete meal that will leave you satisfied. Whether you’re new to Nigerian food or a seasoned connoisseur, Ekpang Ubi is sure to please everyone at the table. Enjoy the fusion of rich flavors and enjoy a meal that celebrates the best of Nigerian cooking.
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