How to prepared ‘EDIKANG IKONG’ Soup, It’s Ingredient and Methods

EDIKANG IKONG Soup, It’s Ingredient and Methods. Edikang Ikong Soup is deliciously rich African vegetable soup, commonly served as a top delicacy during very important occasions.

EDIKANG IKONG Soup, It’s Ingredient and Methods

INGREDIENTS

1 Kg/ 2lb assorted meats (beef, cowtail, tripe, ponmo, bokoto,and bushmeat), 4 snails (washed with lemon and limes), 450g/ 1lb stockfish 9pre-soaked), 450 g / 1lb periwinkles (topped and tailed), 225g / 8 oz whole dry prawns (cleaned), 225g/ 8 oz ground crayfish, 1 medium onion, 1.35kg/ 3lb fresh ugwu pumpkin leaves 9washed and shredded), 1 kg/ 2lb fresh waterleaf(prepared and washed), 200ml palm oil, 600ml / 1pt stock, Salt t taste.

METHODS

1. Wash the meat thoroughly and place in a large pot.
2. Add some sliced onions, ground chilies and some stock.
3. Place on heat and cook for 30 minutes.
4. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime.
5. Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insects and loosen any sand or grit. Rinse thoroughly with lots of cold water.
6. Top and tail the periwinkles and wash thoroughly.
7. Add the snails, stock fish, dry fish, dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
8. Finally add the shredded Ugwu pumpkin leaves and water-leaf, mix in properly.
9. Allow to simmer for 15 minutes, then add the crayfish and palm oil.
10. Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
11. Remove from heat and serve hot with fufu or pounded yam.

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