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Cameroon Ekwang by PreciousKitchen

Cameroon Ekwang by PreciousKitchen

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A Cameroonian delicacy typically made by the Bafaw people of the South West region of Cameroon. It features grated cocoyams, wrapped in green leafy vegetables then simmered with crayfish, palm oil and other ethnic spices.

RatingDifficultyIntermediate
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Ekwang Cameroonian delicacy
Yields8 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
 8 large "macabo" cocoyams white and pink mixed
 6 bunches cocoyam leaves (or spinach/collard greens)
 2 lbs smoked fish/stock fish/beef do a mix or choose 1
 1 ½ cups palm oil
 2 cups crayfish
 1 habanero pepper - blended optional
 1 medium sized onion-chopped
 1 tsp ground "contry onions" (rondelles) optional
 1 tbsp blended garlic and ginger
 ¼ tsp white or black pepper
 3 seasoning cubes (Maggi) or 1 1/2 large crayfish seasoning cubes (Maggi crevette)
 1 tsp salt

Ingredients

 8 large "macabo" cocoyams white and pink mixed
 6 bunches cocoyam leaves (or spinach/collard greens)
 2 lbs smoked fish/stock fish/beef do a mix or choose 1
 1 ½ cups palm oil
 2 cups crayfish
 1 habanero pepper - blended optional
 1 medium sized onion-chopped
 1 tsp ground "contry onions" (rondelles) optional
 1 tbsp blended garlic and ginger
 ¼ tsp white or black pepper
 3 seasoning cubes (Maggi) or 1 1/2 large crayfish seasoning cubes (Maggi crevette)
 1 tsp salt
Cameroon Ekwang by PreciousKitchen

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