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Ekwang with mushrooms
Ekwang: grated cocoyam rolled in leaves and simmered in red palm oil, made here with mushrooms
Rolling ekwang is a job for many hands: in the Southwest and around Douala, relatives sit together grating cocoyam and tucking it into leaves for a festive Sunday or a homecoming. The little green cigars are packed into a pot, drenched in red palm oil and left to simmer until the grated tuber binds into soft, almost creamy rolls in a rich, glossy sauce. Smoked fish and crayfish are the usual partners; this meat-free version gets its depth from fresh and dried mushrooms and a pinch of smoked paprika, so it suits vegetarian and vegan guests alike. Serve it on its own, scooping up the sauce, or with boiled plantain. Chef's tip: grate the cocoyam on the finest holes, almost to a purée, so the rolls hold together; coarse shreds stay separate and the pot turns grainy.
- Total time
- 135 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the rolls
- 2 ¼ lb cocoyamsmacabo, tannia or taro, peeled; wear gloves, the raw juice makes hands itch
- 30 cocoyam leavesor large spinach, chard or collard leaves, thick stems removed
- 1 ½ tsp salt
For the pot
- ½ oz dried mushroomsporcini or shiitake
- 1 ¾ cups hot water
- 10 ½ oz oyster or chestnut mushroomstorn or thickly sliced
- ¾ cup red palm oil
- 2 onionsthinly sliced
- 3 garlic clovescrushed
- 1 tbsp fresh gingergrated
- 1 tsp smoked paprika
- 2 cups vegetable stock
- 1 Scotch bonnet chillileft whole
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What you'll need
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Method
0/9 doneStep 1: Soak the ½ oz dried mushrooms mushrooms in the 1 ¾ cups hot water for 20 minutes. Lift them out, squeeze them and chop finely; keep the soaking liquid.
20 minStep 3: Wash the 30 cocoyam leaves. If you are using collard or chard, blanch them for 1 minute in boiling water so they fold without cracking.
Step 4: Put a heaped tablespoon of grated cocoyam at the base of a leaf, fold in the sides and roll it up into a finger-sized cigar. Repeat until all the cocoyam is used.
20 minStep 5: Pour half the ¾ cup red palm oil into a wide, heavy pot and scatter over half the 2 onions with the 3 garlic cloves and 1 tbsp fresh ginger.
Step 6: Pack the rolls snugly into the pot in layers, scattering the 10 ½ oz oyster or chestnut mushrooms, the chopped soaked mushrooms, the 1 tsp smoked paprika and the rest of the onion between the layers.
Step 7: Pour in the mushroom soaking liquid, leaving any grit behind, then the 2 cups vegetable stock and the rest of the palm oil. Tuck in the whole 1 Scotch bonnet chilli and add the remaining salt. The liquid should just reach the top layer.
Step 8: Bring to the boil, cover and simmer over a low heat for 60 minutes. Do not stir: shake the pot gently now and then instead, because a spoon breaks the rolls into mush. It is ready when the sauce is thick and creamy, the oil has risen and the leaves are dark and completely tender.
60 minStep 9: Taste a little sauce. If it scratches the back of your throat, the cocoyam or leaves need longer: cook for another 10–15 minutes. Lift out the chilli and serve hot.
10 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 5 g
- Carbs
- 50 g
- Fat
- 24 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ekwang with mushrooms take?
- About 135 minutes in total: 60 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of oyster or chestnut mushrooms?
- Aubergine, diced, same weight.
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