The Best Ekwang Recipe in Cameroon

Ekwang is a very nutritious and rich delicacy from the South West Region of Cameroon. But now it's being eaten and appreciated in other parts of Cameroon and the world.

Ekwang is a delicious traditional meal and is highly appreciated by a lot of people. It may be a little time-consuming to prepare but hey, nothing good comes easy. 

I can assure you that the taste is worth the time and while eating you can only feel grateful for the time you put in to prepare this meal.

Before we start, it's important to mention that our method of cooking in Cameroon and Africa in general, is based on estimations which we learn from our mothers and cooking experiences as we grow up. The quantities of the ingredients and seasoning used for the food will depend on the quantity of the food you are cooking.

That said, let's cook!

- Cocoyams

- Palm oil

- Smoked Fish (could be smoked Mackerel or 'Mbonga fish') or meat (could be smoked Beef or 'Bush meat')

- Cocoyam leaves

- Crayfish (optional)

- Onion

- Pepper(optional)

- 'Contry Onion' or 'Rondel'

- Ginger

- Seasoning

- Peel, wash and grate Cocoyams using a grater or grind it using a grinding machine.

- Prepare and grind all ingredients. Roast 'contry onion' and grind on a stone or break into small pieces before grinding with the machine. Wash the fish, take out the bones and break it into pieces.

- Wash the Cocoyam leaves properly and cut them into sizes that will enable you to wrap the paste perfectly in them.

- Rub the pot with palm oil to prevent the Eqwang from sticking to the pot easily.

- Add some salt to the cocoyam paste and wrap the paste in the leaves then put it in the pot to form a circle.


- Add the fish to the pot as you put in the wrapped paste so that the fish is evenly spread in the pot.




- You can slice some of the cocoyam leaves into the pot when you are done with wrapping.

- Place the pot on a low flame and pour hot water on the Eqwang to harden the paste and quickly bring it to boiling point.

- Mix the seasoning with the ground ingredients and add to the pot when the Eqwang is almost ready.

- Add some palm oil.

- Add crayfish.

- Let it boil for a few more minutes and serve.