Ayan Ekpang Ebripo

A traditional favourite

Using leaves to wrap and steam some foods is common in Nigeria. The infusion of the flavour of the leaves into the foods brings something extra special. For many people it reminds them of ‘home’ or grandmother’s cooking which I think it’s their way of describing an authentic taste. Ayan Ekpang is commonly eaten in Akwa Ibom and Cross River states of Nigeria. However, the Ijebu people of Ogun state have a similar dish called Ebripo. This same dish is also eaten by our neighbouring Cameroonians.

Ayan Ekpang is steamed grated coco yam and water yam. You can either use moi moi or banana leaves

Cocoyam has one of the lowest carbohydrate content of root tubers like yam. I find that it is also not so heavy on the tummy that is if you eat few wraps

Someone will ask why don’t you blend the yams instead of grating. Well there is something about texture of food which adds to its pleasure. The mix of very smooth and not so smooth texture of a grater is what works for this dish. If you want to blend your yams by all means do.

Ayan Ekpang can be served as side dish with Okro/vegetable soup, Otong soup and Abak Atama. This is one food that eating with your hands makes so much sense.

Authorg2n

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