Ekpang Nkwukwo

1. Peel the raw cocoyam, rinse well, and grate it into a smooth, sticky paste using a fine grater or food processor, then season the paste lightly with a pinch of salt.
2. Wash the cocoyam leaves thoroughly, remove tough stems, and if using large leaves, blanch them briefly in hot water for about 30 seconds to make them pliable for wrapping.
3. Place a small spoonful of the cocoyam paste onto each leaf and fold the leaf around it to form a neat parcel, repeating until all the paste is used.
4. In a heavy pot, season the beef with half the chopped onion, one seasoning cube, and salt, add 1 cup of water, and simmer for 25 to 30 minutes until the beef is fully cooked and tender with no pink remaining.
5. Carefully layer the wrapped cocoyam parcels over the cooked beef, add the soaked dried fish, ground crayfish, ground pepper, remaining onion, palm oil, and the rest of the water, then cover without stirring.
6. Simmer gently over medium-low heat for about 30 minutes, occasionally shaking the pot rather than stirring so the parcels hold together, until the cocoyam is cooked through and the sauce thickens.
7. Stir gently at the end to combine, adjust salt and seasoning to taste, and serve hot on its own as a complete meal.

You'll use: Large pot · Saucepan · Food processor