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Where I come from (Akwa Ibom State, South Nigeria), we are very famous for our excellent cuisines. There are several delicacies that can and will whet the appetite of any man, no matter how 'reserved' s/he is, 'dish-wise'. From the internationally recognized afang soup, editan soup, afia efere to the king, white soup, tapioca, etc, our assorted local dishes are in a class of their own. For most tourists, here is a well known meal that is eaten week in, week out in typical households.

Since it is one of my favorites, I'll talk you through the cooking process

WHAT YOU NEED

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You are going to need:
• Cocoa yam/water yam
• Cocoa yam leaves
• Scent leaves
• Palm oil
• Fish
• Periwinkles
• Salt, onions, pepper, crayfish, maggi cubes
• Water

STEPS

Step #1
Peel the cocoa yam tubers/water yams and wash thoroughly before grating and put aside.

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Step #2
Rinse the cocoa yam leaves thoroughly in water and cut them into smaller sizes.

Step #3
Daub the pot base with palm oil and add a little amount of salt. Add a small quantity of periwinkle.

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Step #4
Divide the grated cocoa yam into several smaller portions and wrap them separately inside the cut cocoa yam leaves.

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Step #5
Gently place the wraps inside the oil daubed pot.

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Step #6
Prepare your condiments i.e boiled periwinkles, ground/crushed pepper and crayfish and boiled stock fish and/or beef. Add cut scent leaves. Add condiments to the mixture. Add salt and maggi cubes and about 2.5 cups of water. Do not stir at this stage.

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Step #7
Set the pot on fire and allow to cook for about 30-35 minutes before adding a generous (don't be stingy with oil! The taste is in the oil) amount of palm oil. Stir gently.

Step #8
Cook until done.

Step #9
Eat, eat and eat!! You just won't be able to force yourself to stop!

** COOKING DURATION**: 2-3 hours.

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