• Cocoyam (Colocasia esculenta - Taro)
• Coco yam leaves (or turnip leaves)
• Country onion (5 or so) (Afrostyrax lepidophyllus)
• Dried crayfish
• Dried fish
• Maggi cubes + maggi crevette cubes
• Palm oil
• Ginger
• Red onion
• Garlic
• Tomatoes
• Chilli peppers

Whatever beef you have, simmer for a good half hour and keep the juices.

Peel coco yam, put through juicer (yes). Use the white mass, mixed with salt and maggi cube, and roll it in the half a taro leaf from which you have removed the stem.

Put palm oil in saucepan, stack rolled leaves. Blitz ginger, garlic and chilli peppers, two cups of water, dried crayfish, country onions, chopped red onion, chopped tomatoes, dried fish, beef with juices if you want to, etc. and simmer for 1.5 hours on a slow heat.

Ekwang

3 medium-sized taro roots, peeled 15 large taro leaves, central stems removed – each leaf should yield two rectangular sheets 3/4 lb. lean stew beef, cut into thin slices 1 large white onion, one-half chopped and set aside, the other half pureed and set aside 3-4 pieces of dried, smoked fish (about 1/2 lb., in total) 1 cup whole dried crayfish (njanga) 2-inch piece fresh ginger, pureed 4 Maggi cubes (any flavor) 1/2 cup red palm oil salt ground red chili

Wash the taro leaves thoroughly and set aside.

Grate the peeled taro roots with a box grater. Mix the grated taro with a heavy pinch of salt and toss thoroughly.

Start the stew first: place the beef, Maggi cubes and chopped 1/2 onion into a pot along with just enough water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes, then remove from heat and set aside.

Lay each taro leaf section flat on a cutting board. Place several tablespoons of grated taro root on the center of a leaf and roll tightly, folding in the ends halfway through the folding process. This should create a sealed, cigar-shaped roll. Repeat until you run out of grated taro root or taro leaves.

Liberally grease the bottom and sides of a Dutch oven or deep casserole with red palm oil.

Beginning on one side of the pot, begin laying the leaf rolls in alternating, criss-crossing layers around the perimeter of the casserole, leaving an empty cavity in the center (per the image above). Continue until you run out of rolls.

Pour the reserved beef, along with its stewing liquid, into the center of the pot. Top off with enough water to make sure the stewing liquid just covers the ekwang rolls and slowly bring to a simmer. Cook over medium-low heat for 30 minutes, gently shaking the pot occasionally.

After 30 minutes, add the smoked fish, pureed onion and ginger, and salt and ground red chili to taste; place these directly in the cavity in the center. Give the casserole a careful but determined shake – do NOT stir with a wooden spoon, or you will rupture the ekwang rolls.

Raise heat to medium-high and simmer for an additional 30 minutes.

Remove from heat and allow to cool slightly before serving with fufu.