Grated Cocoyam Rolls · Bakweri Feast Dish
Ekwang
Photo: Aderiqueza / Wikimedia Commons · CC BY-SA 4.0
Each portion is individually wrapped in a cocoyam leaf before cooking, so a single pot of ekwang can hold dozens of small parcels simmering together for hours.
Cocoyam is freshly grated, wrapped in its own leaves with smoked fish, meat, crayfish and red palm oil, then simmered slowly for hours until the parcels turn tender and deeply savory. It originates with the Bakweri, Bafaw and Oroko peoples around Buea.
Why it's made this way: Ekwang is a marker dish at Southwest celebrations, requiring hours of grating and wrapping that make it a labor of communal cooking rather than a quick weekday meal.
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