Ekpang

Ekpang is a traditional dish originating from the Efik and Ibibio people of Cross River and Akwa Ibom states in Nigeria. It is primarily made from grated cocoyam (also known as taro or yam in other regions) and palm oil. The grated cocoyam is mixed with palm oil, water, and various seasonings, often including crayfish, pepper, and salt, to form a thick batter. This batter is then carefully wrapped in special cocoyam leaves or sometimes banana leaves, forming small parcels.

These parcels are then boiled in a pot of water or broth until the cocoyam is thoroughly cooked and tender. The result is a soft, flavorful, and somewhat gelatinous dish. Ekpang is often served with a rich soup or stew, such as afang soup, edikang ikong, or banga soup, and is a staple at gatherings, celebrations, and everyday meals in these communities. The preparation requires a degree of skill, particularly in wrapping the parcels to prevent them from disintegrating during cooking. It is a highly nutritious and filling meal, valued for its unique texture and taste.