Edikang Ikong soup is one soup that even the president of United States of America, Barack Obama may not be able to resist, a native soup of the Efik people from Cross River and Akwa Ibom state, nutritious and very delicious.
The mere sight of it drives hunger to your stomach and makes you swallow hard, it has become a popular soup that is mostly order in hotels, events and prepared at home during special ceremonies.
You don’t need to be a professional chef before you serve this soup on your home table
The mere sight of it drives hunger to your stomach and makes you swallow hard, it has become a popular soup that is mostly order in hotels, events and prepared at home during special ceremonies.
You don’t need to be a professional chef before you serve this soup on your home table
Ingredients
• 1kg Pumpkin leaves
• 500g Water leaves
• 600g Beef, Kanda, shaki and Dry fish
• Pepper, Salt and ground Crayfish: to taste
• 200ml Palm oil
• Periwinkle – 1 cup
• 2 medium bulbs onions
• 2-3 Stock cubes
• 500g Water leaves
• 600g Beef, Kanda, shaki and Dry fish
• Pepper, Salt and ground Crayfish: to taste
• 200ml Palm oil
• Periwinkle – 1 cup
• 2 medium bulbs onions
• 2-3 Stock cubes
Before you cook the Edikaikong Soup
1. Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
2. Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.
Cooking Directions
2. Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.
Cooking Directions
1. When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as water in the Edikaikong soup. You should try as much as possible to make it the only liquid in the soup.
2. Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
3. Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
The Edikang Ikong soup is ready to be served with Garri (Eba), Semolina, Amala or Pounded Yam
2. Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
3. Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
The Edikang Ikong soup is ready to be served with Garri (Eba), Semolina, Amala or Pounded Yam
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