Cookbook:Anyan Ekpang

Anyan Ekpang is a Nigerian swallow, popularly known to the people of Cross River, Akwa Ibom State and neighbouring communities and African countries such as Cameroon. It is made up of raw Cassava tubers, salt and water. It can be used to eat any of the African soups.

Recipes

  • Cassava Tubers
  • water
  • salt
  • plantain leaves and stalks.

Procedure

  1. Get the cassava tubers, the quantity you want, peel, and wash them very well, set aside.
  2. Open the cassava into two to remove the Xylem Bundles (looks like a white rope in the middle of the cassava tuber).
  3. Grind it using a hand grater or cut into pieces and blend it with a processor into a paste.
  4. Get a mature Plantain leaf, open your source of fire and wave the leaves (This will prevent the leaf from tearing).
  5. Cut the leaf side by side, leaving the stalk, and cut the leaves into a rectangular shape using the kitchen knife.
  6. Wash the leaves one by one to avoid sand and prevent contamination with micro-organisms.
  7. Mix the Cassava paste with a pinch of salt and a little water to make it soft to your desired consistency
  8. Get each leaf, place five tablespoons of the cassava paste longitudinally, and securely wrap it to avoid leakage.
  9. Cut the plantain stalk into smaller pieces (10cm) and place them on the base of your big pot. (This will prevent the wrapped paste from sticking to the pot base when it's done.)
  10. Place the wrapped cassava paste carefully on top of the plantain stalk in the pot.
  11. Preheat water to 100 degrees Celsius, pour the boiled water into the pot and place the pot on the fire to cook for 30 minutes.
  12. Enjoy with fisherman's soup, Pepper/ crayfish soup or Okro/okpono soup.
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