Ekwang

Preparation

1. Wash the fresh taro or cocoyam leaves thoroughly under running water, removing any dirt or debris, then remove and discard the tough center vein from each leaf. Stack the clean leaves and finely chop them into small pieces, then transfer to a clean, dry cloth and squeeze out as much excess water as possible—this is crucial for the proper texture of the finished ekwang.
2. Toast the freshly grated coconut in a dry skillet over medium heat, stirring frequently, for 5-7 minutes until it becomes light golden brown and fragrant; this toasting removes excess moisture and intensifies the coconut flavor. Transfer to a mortar and pestle and grind it into a fine powder.
3. In a large bowl, combine the squeezed-dry taro leaves with the ground coconut, minced fish, minced garlic, minced ginger if using, Cameroon pepper, and salt, mixing gently with your hands until everything is evenly distributed. The mixture should be moist but not wet; if it seems too dry, add 1-2 tablespoons of water.
4. Prepare clean taro or cocoyam leaves for wrapping by blanching 4-6 large intact leaves in boiling salted water for 30 seconds to soften them, then draining on paper towels. Place approximately 2-3 tablespoons of the filling in the center of each softened leaf, then fold the sides in to create a neat square or rectangular package.
5. Line the bottom of a large pot with extra taro leaves to prevent sticking, then layer the wrapped ekwang packages seam-side down on top of these leaves. Pour the fish broth or water around the packages until they are covered halfway, add the Maggi cube if using, and bring to a simmer.
6. Cover the pot with a lid and steam the ekwang for 45-50 minutes until the leaves are very tender and the filling is cooked through, checking occasionally that there is still liquid in the pot and adding more water if needed. The ekwang should hold together but feel soft when gently pressed.