Ekwang with a Twist

Ingredients

• 4 large plantains, peeled and grated 4 large plantains, peeled and grated
• 1 medium-sized yam, peeled and grated 1 medium-sized yam, peeled and grated
• 2 cups (470ml) palm nut cream 2 cups (470ml) palm nut cream
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 2 cups (300g) spinach, chopped 2 cups (300g) spinach, chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated plantains and yam. Mix well.
2. 2.
   In a separate bowl, mix the palm nut cream with the chopped onion, minced garlic, grated ginger, and chopped scotch bonnet peppers.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the palm nut cream mixture and cook for 5 minutes, stirring occasionally.
4. 4.
   Add the grated plantains and yam to the pot, along with the chopped spinach, diced red bell pepper, and diced green bell pepper. Stir well to combine.
5. 5.
   Season with salt to taste and cover the pot. Cook on low heat for 45 minutes, or until the plantains and yam are tender.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Grated yam — Make sure to peel the yam before grating it. Use a box grater or a food processor to achieve a fine texture.
• Palm nut cream — If you can't find palm nut cream, you can substitute it with red palm oil mixed with vegetable broth to achieve a similar flavor and consistency.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• To enhance the flavors, you can marinate the grated yam and plantains in the palm nut cream mixture for 30 minutes before cooking.
• Serve ekwang with a side of fried plantains for added texture and sweetness.
• If you prefer a milder flavor, you can reduce the amount of scotch bonnet peppers or remove the seeds before chopping.
• Leftover ekwang can be refrigerated and reheated the next day for a delicious and convenient meal.
• Feel free to add your favorite vegetables or proteins to customize the dish to your liking.

Serving advice

Ekwang is traditionally served as a main course. It pairs well with a side of steamed rice or fufu, which helps to balance the flavors and textures of the dish. Garnish with fresh cilantro or parsley for a pop of color.

Presentation advice

To present ekwang beautifully, you can shape it into individual portions using a round mold or a small bowl. Garnish each serving with a sprig of fresh herbs and a sprinkle of paprika for an elegant touch.