Ekwang

Origins and history

Ekwang has been a staple in Cameroonian cuisine for centuries. It is believed to have originated in the Southwest region of the country, where cocoyam is abundant. The dish is often served at special occasions such as weddings and funerals, and is a symbol of Cameroonian culture and tradition.

Dietary considerations

Gluten-free, vegan

Variations

There are many variations of Ekwang, depending on the region and the cook. Some people add meat or fish to the dish, while others prefer to keep it vegan. Some cooks also use different types of leaves to wrap the mixture, such as banana leaves or plantain leaves.

Presentation and garnishing

Ekwang is traditionally served wrapped in leaves, but can also be presented on a plate with a garnish of fresh herbs or vegetables.

Tips & Tricks

To make the perfect Ekwang, be sure to use fresh cocoyam and high-quality spices. It is also important to wrap the mixture tightly in the leaves to ensure that it cooks evenly.

Side-dishes

Ekwang is often served with a side of plantains or yams. It can also be eaten on its own as a main dish.

Drink pairings

Ekwang pairs well with a cold beer or a glass of red wine.

Delicious Ekwang recipes

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