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
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.
- Wash the meat thoroughly and place in a large pot.
- Add some sliced onions, ground chilies and some stock.
- Place on heat and cook for 30 minutes.
- Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime.
- 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.
- Top and tail the periwinkles and wash thoroughly.
- 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.
- Finally add the shredded Ugwu pumpkin leaves and water-leaf, mix in properly.
- Allow to simmer for 15 minutes, then add the crayfish and palm oil.
- Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
- Remove from heat and serve hot with fufu or pounded yam.