Ekwang

Ekwang is a delicious and flavorful Cameroonian dish. It can be prepared a variety of ways, including as a vegan/vegetarian meal.
MAIN INGREDIENTS:
1. Malanga root (also called cocoyams in some areas)
2. Leaves of the malanga root plant (turnip greens used in this video;*mustard greens also work well)
3. Palm oil (Cholesterol free option recommended)
4. Seasoning (Maggi cube and beef bouillon used in this video)
5. Protein (beef or smoked fish are great options)
Note: For a vegetarian or vegan friendly option leave out the bouillon and protein options noted above. Season with salt, white pepper, & chopped garlic to taste.
RECIPE NOTES:
1. Arrange ekwang in a circular pattern in your pot after wrapping. Leave a gap in the center to add water
2. Boil water in a separate pot. Start the burner on your ekwang, then add a small amount of hot water into the pot. This should be poured in the center with the gap - this prevents washing away the wrapped blended malanga root/cocoyams. Cover the pot of ekwang and allow to boil for a few minutes until the cocoyam hardens (about 2 to 3 minutes of boiling). Then add hot water to cover the contents.
3. Boil for about 45 minutes on medium heat.
4. Add palm oil. Boil for another 15 minutes.
5. DO NOT STIR!!!! ....Instead, lift the pot and gently swirl in a clockwise (circular) motion to ensure the palm oil gets dispersed over the top of the pot.
Ekwang is eaten by itself. Serve in a bowl and enjoy!!!
www.theflavorfulgourmet.com