Sunday, 13 April 2014
How to prepare Edikaikong soup
It is very rich and delicious, because of the variety of rich proteins used in making the soup. It is usually cooked with a combination of two different vegetables; Ikong Ubong /Ugu leaves(fluted pumpkin
leaves) and water leaves; but in the absence of fluted pumpkin leaves and water leaves, Spinach and Lamb lettuce can be used.
Ingredients:
-1kg Spinach/fluted Pumpkin leaves(Ugu)
- 200g Water leaves
- 500g of assorted meat(cow tripe (shaki),snails, cow's skin(kanda),
- Stockfish(optional)
- Smoked fish
- 250ml palm oil
- 1 cup Periwinkles(optional), but it gives the soup a boost
- 2 tablespoons ground crayfish
- 2 stock cubes
- 1 medium sized onion
- 2 scotch bonnet Pepper (Atarodo)
- salt to taste
Preparation:
Step1: Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
Step2: Wash and cut the assorted meat. Clean the periwinkles, dried fish and stock fish and set aside.
Step3: 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).
Step4: 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.
Step5: Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu 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!
You can serve and enyoy Edikang Ikong soup with any solid food of your choice, be it Usi(Starch), Pounded Yam, Eba, Fufu, Wheat meal, Semolina or Amala.
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