When you ask people, especially
people from the eastern part of Nigeria, What is your best food?? They tell you
“Edikang ikong with pounded yam”. And you keep wondering why they love this
food so much.
Well… Edikang ikong soup is a famous Nigerian soup which is highly
appreciated in many homes because it is highly nutritious. It is the indigenous
soup of the Efiks, garnished with assorted meat, fish and fresh vegetables and
is very easy to prepare. This recipe will definitely leave you wanting
more…Trust Me.!!!
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INGREDIENTS
- Pumpkin leaves (ugwu)
- Water leaves
- Beef
- Pomo (cow skin)
- Shaki (popularly called towel)
- Goat meat
- Crayfish
- Palm oil
- Onions
- Periwinkles (optional)
- Maggi
- Salt
STEPS TO MAKE EDIKANG IKONG SOUP
STEP 1: Wash the meat, shaki (towel)
and Pomo (cow skin) and boil with salt, pepper, Maggi and onion.
STEP 2: Cook all meats until tender for
about 30-40 minutes and until there is little or no water left in the pot.
STEP 3: When the water is dry, add
the crayfish, pepper, palm oil and stir with the meat. If you want to use periwinkles,
add them and stir. Allow to steam for about 5 minutes.
STEP 4: Add the water leaves stir and
cook for 3 minutes.
STEP 5: Add the pumpkin leaves (ugwu) and
allow to cook for 6 more minutes.
STEP 6: Stir often so it does not get burned. Do not
add water. The palm oil is the only liquid in this soup.
STEP 7: Once ready serve with
pounded yam, Eba, amala, semolina etc….
For comments, advert and to share your recipe with others kindly send it to Abimbolaomolade9@gmail.com. THANK YOU!!!!
