Taste of Cameroon: Ekwang Recipe

Dish recipes: Ekwang
Photo from preciouscore.com

Journey to the heart of Cameroon with Ekwang, a traditional dish that reflects the rich culinary heritage of Central Africa. Made from grated cocoyam, wrapped in cocoyam leaves, and simmered in a flavorful sauce, Ekwang is a savory delight that captures the essence of Cameroonian cuisine.


2 lbs (0.9 kg) cocoyam, peeled and grated

1 lb (0.45 kg) beef or fish, cut into chunks

1 cup ground crayfish

1 onion, chopped

2 tomatoes, diced

2 cups palm oil

1 cup water

Salt and pepper to taste

Cocoyam leaves or banana leaves for wrapping


In a large bowl, mix the grated cocoyam with the ground crayfish, chopped onion, diced tomatoes, salt, and pepper. Take a handful of the cocoyam mixture and place it in the center of a cocoyam leaf or banana leaf. Wrap the leaf around the mixture to form a tight bundle. Repeat the process with the remaining cocoyam mixture and leaves to make several bundles. In a large pot, heat the palm oil over medium heat. Add the chopped beef or fish and cook until browned. Carefully place the cocoyam bundles into the pot, arranging them in a single layer. Pour the water over the cocoyam bundles and bring the pot to a simmer. Cover the pot and cook the Ekwang for about 1-2 hours, or until the cocoyam is tender and cooked through. Serve the Ekwang hot, with additional palm oil drizzled on top if desired.


Enjoy Ekwang as a main course, accompanied by steamed rice or boiled plantains. This flavorful dish is perfect for sharing with family and friends, and it's sure to transport you to the vibrant streets of Cameroon with every bite.

Ekwang is more than just a dish it's a celebration of Cameroonian culture and tradition. With its unique flavors and hearty ingredients, it's no wonder why Ekwang holds a special place in the hearts of many.