My Top 4 Calabar Delicacies

Ekpang Nkukwo 
This is a dish of cocoyam mainly accompanied by fish, periwinkle, crayfish,  goat-meat, vegetable, etc. The preparation involves peeling and grating the cocoyam to achieve a smooth paste and wrapping it in any vegetable of choice.  

Edikang Ikong Soup 
This delicacy is made popular by the efik/ibibbio ethnic group. A deliciously notorious dish made from a combination of waterleaf,  pumpkin leaf, palm oil, fish, crayfish, meat , etc. Popularly served with pounded yam, garri or unripe plantain. 

Afang Soup 
The afang soup is a delicious favourite of the Calabar people and it's environs. Made from a combination of  the afang leaf and waterleaf alongside various tasty assortment. Best served with fufu, pounded yam or garri.

Fisherman soup 
Originally a staple for the fishermen of the fishing pots located along the coast of Akwa-Ibom state and Cross-River state.  Prepared with a variety of seafood i.e fish,  lobster, shrimp,  snail, etc. Use of okro or thickener is optional.

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