Ekwang, Cameroonian Grated Cocoyam Roll Dish

Ramses Wato -

Ekwang, as intriguing as it looks, is every bit as delicious as it sounds.

Originating from the lush South West Region of Cameroon, this traditional dish is steadily making its way into homes across the country. Once reserved for special occasions, Ekwang is now celebrated as a true delicacy, a dish that brings people together around both heritage and flavour.

Made from finely grated and seasoned cocoyams, carefully wrapped in tender cocoyam leaves, Ekwang resembles neat rows of perfectly manicured fingers, a visual feast before the first bite. No Ekwang is complete without fish; it must be steamed with smoked fish, crayfish, and aromatic spices that awaken the senses and fill the kitchen with irresistible fragrance.

While the traditional recipe remains iconic, many variations now include meat, giving this Cameroonian classic a deliciously modern twist.

I- Ingredients

  • 5 kg of white macabo (taro)
  • 15 macabo leaves
  • 100 g of crayfish
  • 4 kg of smoked Bounga fish or smoked cod
  • 250 ml of palm oil
  • 4 onions
  • 1 yellow chilli pepper
  • 5 cloves of garlic
  • 10 g of cleaned ginger (Njinja)
  • 2 slices of onion
  • Salt

II- Method

  • Prepare the cocoyam :
    - Peel and grate the macabo using a grater. Add a little salt, then stir with a spatula until the paste is smooth and homogeneous. Set aside.
    - Cut the macabo leaves into pieces about 4 cm x 2 cm, wash them thoroughly and drain well.
  • Wrap the cocoyam :
    - In a large pot, take one leaf at a time, place a teaspoon of grated macabo in the centre, roll it up tightly like a small cigar, and arrange it in the pot.
    Repeat with all the grated macabo.
    - Cook over a low heat, gradually adding small quantities of water about 500 ml (5 dl) at a time.
  • Prepare the fish and seasoning :
    - Wash the smoked fish and remove the bones.
    - Boil the smoked fish for 10 minutes in 1.5 litres of water with a pinch of salt.
    - Add the stock and onions.
    - Crush the ginger (Njinja), garlic and chilli pepper together and crush the crayfish separately.
  • Combine and finish cooking :
    - After about 40 minutes of cooking, add the cooked fish and its stock, the crushed spices, the crayfish and the remaining oil to the pot.
    - Stir gently with a spatula, then add the lightly sliced onions.
    - Allow the onions to brown slightly, cover, and cook for a further 20 minutes.

It is ready!

Serve hot and enjoy your meal.