Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, edikang ikong (edikaikong soup). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Edikang Ikong (Edikaikong Soup) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Edikang Ikong (Edikaikong Soup) is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook edikang ikong (edikaikong soup) using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Edikang Ikong (Edikaikong Soup):
- Make ready I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
- Prepare water leaves
- Make ready Ntong (scent leaves or Effirin
- Prepare I kg Assorted Meat
- Make ready Ponmo
- Prepare Palm oil
- Take I medium onions
- Make ready I Cup of periwinkles
- Make ready I Large stockfish
- Take Medium Sized Smoked Fish
- Prepare fresh Yellow pepper (pounded)
- Make ready I Cup pounded Crayfish
- Make ready Dried Shrimps (slightly pounded)
- Prepare black Pepper
- Get stock cubes
- Take Salt
Instructions to make Edikang Ikong (Edikaikong Soup):
- Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.
- Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stockfish head and cook… Make sure the meat stock is almost Dried…we don't need water in the soup, cause the water leaves and palm will generate stock for the soup.
- Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you don't over cook the water leaves)
- Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins
- Lastly, according to my Grandma's recipe, you add the pounded Crayfish and taste for salt, give it a stir and that's it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)
- Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.
So that is going to wrap this up for this exceptional food edikang ikong (edikaikong soup) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
