Ekwang: the South-West Cameroon recipe step by step

Here’s a delicious recipe from South-West Cameroon: ekwang. The preparation is a little long, but the result is exceptional and indulgent! It’s also a nourishing dish that provides vitamin A, starch and protein. Take your guests on a journey over lunch with this out-of-the-ordinary specialty — you’ll impress them.

Ekwang, the soul of the South-West

An emblematic dish of South-West Cameroon’s communities, ekwang is made of small rolls of grated cocoyam (macabo) wrapped in tender cocoyam leaves, simmered in a palm-oil sauce with smoked fish and crayfish. A festive, family-gathering dish whose preparation is passed down from generation to generation.

Prep: about 1 h · Cooking: about 1 h 10 · Serves: 8 to 10

Ingredients

• 5 kg white cocoyams (macabo)
• 15 tender cocoyam leaves
• 5 kg smoked fish (pike preferably)
• 1/4 litre palm oil
• 50 g crayfish
• 3 onions
• 1 yellow chilli
• 4 garlic cloves
• 10 g cleaned ginger
• 2 “rondelles” (a Cameroonian condiment)
• 2 seasoning cubes
• Salt

Step-by-step method

Step 1 — Prepare the cocoyam and the leaves

Peel and grate the cocoyams with a grater. Add a little salt and stir with a spatula to get a smooth paste, then set aside. Cut the cocoyam leaves into pieces about 4 cm by 2 cm, wash them carefully and drain.

Step 2 — Roll and start cooking

In a pot, take one leaf at a time: place a teaspoon of grated cocoyam on it, roll it like a cigarette and lay the roll in the pot. Do the same with all the cocoyam. Then cook over low heat, adding water in very small amounts: 5 dl at a time.

Step 3 — Prepare the fish and condiments

Meanwhile, wash the fish and remove the bones. Cook it for 10 minutes in 1.5 litres of lightly salted water, then add the broth and the onions. Crush the ginger, garlic and chilli; crush the crayfish separately.

Step 4 — Assemble and simmer

After 40 minutes of cooking the rolls, add the cooked fish and its broth, the crushed condiments, the crayfish and the rest of the palm oil. Stir with a spatula, add the lightly burnt “rondelles” and the cubes, cover and simmer for 20 minutes. It’s ready — serve hot!

The chef’s tips

• The leaves: choose nicely tender cocoyam leaves; failing that, large spinach leaves can do (not traditional!).
• The water: always in small amounts — ekwang should simmer, not boil in water.
• Variation: some add smoked meat or beef skin for a richer version.
• Serving: ekwang stands on its own, with a cool drink.

No time to cook? Find a restaurant

Want to enjoy this dish without cooking — or, if you run a restaurant or catering service, want to offer it to more customers? Discover the restaurants and caterers listed on Jangolo.

Read also

Kondrè with beef · Ndolé with shrimp and beef · Koki beans