- Grated white cocoyam (macabo)
- Tender cocoyam leaves for wrapping
- Red palm oil
- Smoked fish and crayfish
- Onions, garlic, ginger, hot pepper
- Country onion (rondelle), salt, stock cubes
Ekwang
Ekwang
Ekwang is the South-West's labor-intensive celebration dish: grated white cocoyam rolled into small leaf bundles and simmered slowly in red palm oil with smoked fish and crayfish.
A teaspoon of cocoyam paste goes on each small piece of cocoyam leaf, rolled like a cigarette; the bundles simmer gently for about an hour so the cocoyam absorbs the sauce gradually. The preparation is passed down through generations, which is why it is usually a festive meal.
Key ingredients
Where to try it
- South-West restaurants (Buea, Limbe, Kumba).
- Coastal eateries and traditional restaurants in Douala.
- Family gatherings and celebrations.