HOW TO COOK EKWANG || CAMEROONIAN FOOD

manioc

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes offer similar texture and flavor with added nutrients.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner while canned tuna is budget-friendly.

cocoyam

🥗Healthier: yams

💰Cheaper: potatoes

Yams are nutritious and can be more accessible.

Peel and grate the manioc and cocoyam separately.

Mix the grated manioc and cocoyam in a bowl until well combined.

Chop the onion, garlic, and pepper finely.

Heat palm oil in a pot over medium heat until hot.

Add the chopped onion, garlic, and pepper to the pot; sauté until fragrant, about 3-4 minutes.

Incorporate the smoked fish and meat into the mixture; cook for another 5 minutes.

Add seasoning cubes and salt to taste; stir well.

Prepare banana leaves by softening them over heat; cut into squares.

Take a portion of the manioc-cocoyam mixture and place it on a banana leaf square.

Add a spoonful of the sautéed mixture on top of the dough.

Fold the banana leaf to enclose the mixture and secure it with kitchen twine or toothpicks.

Repeat until all mixture is used up.

Place the wrapped parcels in a steamer and steam for about 30-40 minutes until cooked through.

Serve hot, unwrapped, and enjoy.

Cooking Techniques

Spice Level: