- 20
minPrep Time - 20
minCook Time - 40
minReady in
Recipe Overview
- Recipe typeAfricana
- Difficulty levelHard
- CuisinesAfricana, Nigerian Cuisine
- CoursesSoup
- IngredientsBeef, Vegetables
- ServingsFor 4 People
Recipe Description
Edikang Ikong/Edikaikong Soup is a traditional nutritious dish from South Eastern part of Nigeria. A recipe made of fresh leafy vegetables, dried fish and assorted meat.
This is one of my best soup, especially with pounded yam, this is the meal you’ll need with chilled coke and sleep off even while eating it, you’ll want to remove your cap and unbutton your clothes just to eat this delicious dish, this is the reason your man will not want to eat from another but you and you alone. Enjoy!!!
Ingredients
- 8 medium pieces beef
- 6 medium pieces cow Skin
- 1 medium size smoked fish
- 4 medium size snails
- 1 small size stockfish head
- 4 Medium size bunch Ikong Ubong (pumpkin leaves)
- 2 medium bunch water leaves
- 1 small size Onion
- 5 medium size fresh pepper
- 3 cooking spoons palm oil
- 3 tablespoons crayfish (ground)
- 4 Maggi Cube
- 4 cups Water
- 2 cups periwrinkles(in Shell)
- Salt to taste.
Steps
- Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground pepper, 2 maggi cubes and salt. 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 eater for 5 minutes to kill any insect and loosen any sand or dirt.
- Rinse thoroughly with lots of cold water.
- Periwinkle can be used either in the shell, which is the traditional way, or out of shell.
- Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud.
- Add washed stockfish head and meat into a clean and steam for about 15 minutes.
- Add the water, cow skin and cook till soft.Add the Crayfish, washed smoked fish, pepper and palm oil to the pot containing the meat, stockfish and cow skin.
- Stir and allow boiling for about 10 minutes.
- Add the remaining maggi cube and the shredded water leaves.
- Stir and cover the pot, cook for about 2 minutes.
- Allow cooking for few minutes.
- Add the shredded Ikong Ubong leaves, and cover the pot.
- Cook for 5 minutes Stir again thoroughly. Simmer for about 8 minutes, stir.
- Taste and add salt to taste. Simmer for another few minutes, stir.
- Remove from heat and serve with cassava fufu or Eba or Pounded yam.
Nutritions
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