Difficulty: Medium | Serves: 6
Dive into the rich culinary heritage of Cameroon with Ekwang, a beloved traditional dish made from grated cocoyams wrapped in tender cocoyam leaves and simmered in a flavorful sauce enriched with palm oil, crayfish, and spices. Hailing from the Bakweri, Bafaw, and Oroko communities of Southwest Cameroon, Ekwang is not just food—it’s a celebration of family, tradition, and deep-rooted cultural connection.
📜 The History and Cultural Significance of Ekwang
“Ekwang is more than a dish—it’s a symbol of community, tradition, and Cameroonian hospitality.”
Rooted in the southwestern regions of Cameroon, Ekwang is a staple dish often prepared during special occasions such as weddings, family gatherings, and cultural festivals. Known for its rich flavors and labor-intensive preparation, this dish showcases the importance of patience, unity, and family participation in Cameroonian cooking.
Traditionally, the dish involves grating fresh cocoyams and wrapping the mixture in tender cocoyam leaves before slow-cooking it with an aromatic blend of spices, crayfish, and palm oil. The result is a comforting, hearty meal that highlights the vibrant, earthy flavors of West African cuisine.
Ingredients for Authentic Cameroonian Ekwang
For the Ekwang Base:
☑️ 2 lbs fresh cocoyams, peeled and grated
☑️ 1 🥄 teaspoon sea salt
☑️ 1 lb cocoyam leaves (or substitute with spinach if unavailable)
☑️ ½ cup red palm oil
For the Flavorful Sauce:
☑️ 2 cups smoked fish, deboned and flaked
☑️ 1 cup crayfish, ground
☑️ 1 medium onion, finely chopped
☑️ 3 fresh tomatoes, finely diced
☑️ 2 cups meat or chicken stock
☑️ 2 🥄 tablespoons dried shrimp (optional)
☑️ 2 scotch bonnet peppers (optional for heat)
☑️ 1 🥄 teaspoon ground white pepper
☑️ 2 🥄 tablespoons seasoning cubes or bouillon powder
☑️ Salt to taste
For Garnishing and Serving:
☑️ Chopped fresh parsley
☑️ Extra palm oil for drizzling
👩🍳 How to Make Traditional Cameroonian Ekwang
🌿 Step 1: Prepare the Cocoyam Paste and Leaves
1️⃣ Peel and grate the fresh cocoyams into a smooth paste.
2️⃣ Season the cocoyam paste with sea salt and mix thoroughly.
3️⃣ Rinse and cut the cocoyam leaves into small square pieces, removing tough stems.
🥣 Step 2: Wrap the Ekwang Mixture
1️⃣ Scoop small portions of the cocoyam paste onto each cocoyam leaf square.
2️⃣ Roll or fold the leaves to cover the paste, creating small, bite-sized bundles.
3️⃣ Arrange the wrapped bundles neatly in a large pot.
🔥 Step 3: Prepare the Flavorful Sauce
1️⃣ In a pan, heat red palm oil and sauté chopped onions until golden.
2️⃣ Add diced tomatoes and cook until soft and blended.
3️⃣ Stir in the ground crayfish, flaked smoked fish, dried shrimp, white pepper, and seasoning cubes.
4️⃣ Add meat or chicken stock and bring the mixture to a gentle simmer.
🍲 Step 4: Cook the Ekwang
1️⃣ Pour the prepared sauce evenly over the arranged cocoyam bundles.
2️⃣ Add scotch bonnet peppers for extra heat (optional).
3️⃣ Cover and cook on low heat for 1.5 to 2 hours, allowing the flavors to develop and the sauce to thicken.
🌿 Step 5: Garnish and Serve
1️⃣ Drizzle additional red palm oil on top for extra richness.
2️⃣ Garnish with freshly chopped parsley before serving.
3️⃣ Serve hot and enjoy this hearty, comforting Cameroonian dish.
💖 Why You’ll Love Ekwang
Ekwang offers a taste of Cameroon’s rich culinary heritage with its bold flavors, creamy texture, and unforgettable aroma.
Each serving brings:
☑️ Earthy, comforting cocoyam infused with rich palm oil flavors
☑️ A delightful mix of smoked fish, crayfish, and shrimp for a deeply savory taste
☑️ Spicy undertones from scotch bonnet peppers for those who love heat
☑️ A traditional Cameroonian experience that connects food with family and culture
“Ekwang isn’t just a meal—it’s a heartwarming celebration of Cameroonian tradition and culinary excellence.”
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