Recipe: Edikan ikong soup
Edikan ikong Soup is no doubt the number one vegetable delicacy originally credited to the Efik-ibibio-annang natives of southern Nigeria. It is mostly green and leafy and greatly rich in taste, aroma and nutrients.
Quickly let's learn how to prepare this soup:
1kg fluted Pumpkin leaves(Ugwu)
200g Water leaves
500g of assorted meat(cow tripe (shaki),snails, cow’s skin(kanda),
250ml palm oil
1 cup Periwinkles (optional), but it gives the soup a boost
2 tablespoons ground crayfish
2 stock cubes
1 medium sized onion
2 scotch bonnet Pepper a.k.a fresh pepper
Salt to taste
Note: Prepare the vegetables by washing and cutting them into tiny bits (thin slices preferably) and set aside.
-Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.
Now to cook the Edikang Ikong Soup:
-Place the assorted meat and stock fish in the pot , add a little water, the chopped onion and one stock cube.
-Cook until all the meat is properly cooked and there is just a little liquid in the pot (remember to cook the toughest meat first).
-When the meat is done, add the dried fish and periwinkle.
-Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.
-Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes.
-Then add the Ikong Ubong /Ugu leaves (fluted pumpkin leaves) and salt to taste.
-Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready.
You can have it with eba, santana, semo, etc.