How to Prepare Edikaikong Soup
Evening peeps,am bringing to you one special meal I learnt from one of my aunty from Calabar...I hope u enjoy it.
Edikang Ikong Soup recipe
*Spinach/fluted Pumpkin leaves(Ugu)
* Water leaves
* Assorted meat(cow tripe (shaki),snails, cow's skin
*Stockfish(optional)
*Smoked fish
*palm oil
*Periwinkles(optional), but it gives the soup a boost
*Ground crayfish
*stock cubes
* onion
*Pepper ( Atarodo)
*salt to taste
PROCEDURE
*Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
*Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.
Now to cook the Edikang Ikong Soup...
* Place the assorted meat and stock fish in the pot , add a little water,the chopped onion and one stock cube.Cook until all the meat is properly cooked and there is just a little liquid in the pot(remember to cook the toughest meat first).
* When the meat is done, add the dried fish and periwinkle.Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.
* Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugwu leaves(fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!
Edikang Ikong soup is usually served with Usi(Starch),Pounded Yam, Eba, Fufu, Wheat meal, Semolina or Amala.
