Ekwang also known as ekpang nkukwo is a traditional Nigerian and dish native to the Efiks and Ibibios. It is also widely enjoyed in Cameroon and very popular with the Bakweri tribe in

It is made of freshly grated cocoyam, then wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish, red oil and other spices depending on the cooks preference until cooked to perfection.
There are many variety of cocoyam, for this recipe, the red cocoyam is best, however, you can use the white ones with good results, but you have to dry it out. Buy it a couple of days before use and let it dry out before you clean and use.
Although it is traditional made with cocoyam leaves or sweet bitter leaves. You can use any fresh leafy greens available such as collard greens, spinach, or even romaine lettuce, or a combination. What I use depends on what is available. Pick the ones without holes or tears.
If you have a grater and are up for it, then by all means use it. But the majority or us don’t have the time to grate the cocoyam, so to shorten this process you can use a food processor to grate the cocoyam.
Keep the stirring to a minimum to prevent the ekwang from becoming mushy.

read how to prepare Ekpang Nkukwo;

http://rasebbyblog..com/2018/08/how-to-prepare-ekwang-ekpang-nkukwo.html