I had thought that parties and big entertainment was a common thing in the south west of Nigeria but the south east, even my people the Efiks are not lagging behind on this. On one of those visits to attend a wedding in Calabar, I noted a dish that was served by the caterer, Ukang Ukom made with unripe plantain and cow foot and some bits of cow head. The version I was used to was the palm oil one with bush meat. So this one I was seeing was new to me, but interesting…. gave an idea of a meal that could be interesting as a Nigerian diabetic food in addition to serving as a regular meal. The limited ingredients used to create this palate delight was also fascinating .
On that visit to Calabar I captured some characteristic items from this part of Nigeria.
Recipe ( serves 4)
2 pieces unripe Plantain
8 pieces Cow leg parts ( previously cooked but not soft)
1 medium size Onion
2 cooking spoons Ground nut oil
Pepper to taste
Seasoning to taste
Salt to taste
1 cooking spoon sliced Effirin / Nchawun/ Ntong
1, Peel, wash and cut the plantain into four pieces each
2, Add all ingredients into a pot and bring to boil and cook for about 1 hr until plantain is very soft
3, Add more water as you cook if the plantain is not soft enough. When plantain is cooked continue stirring the pottage to get a thick sauce.
4, Add the shredded Ntong last , cook for 2 minutes and serve hot
Cooking tip: you can use semi ripe plantain if you do not like the unripe. Cow head part can also be used for this dish.