Edikang Ikong (Edikaikong Soup)
Edikang Ikong (Edikaikong Soup)

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, edikang ikong (edikaikong soup). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Edikang Ikong (Edikaikong Soup) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Edikang Ikong (Edikaikong Soup) is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook edikang ikong (edikaikong soup) using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Edikang Ikong (Edikaikong Soup):
  1. Get I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
  2. Get 500 g water leaves
  3. Make ready 2 handful Ntong (scent leaves or Effirin
  4. Prepare I kg Assorted Meat
  5. Take Ponmo
  6. Get 200 ml (2 cups) Palm oil
  7. Make ready I medium onions
  8. Make ready I Cup of periwinkles
  9. Make ready Head I Large stockfish
  10. Prepare 2 Medium Sized Smoked Fish
  11. Make ready 6 fresh Yellow pepper (pounded)
  12. Get I Cup pounded Crayfish
  13. Prepare 1/2 Cup Dried Shrimps (slightly pounded)
  14. Prepare 1 tbs black Pepper
  15. Make ready 2 stock cubes
  16. Take Salt
Instructions to make Edikang Ikong (Edikaikong Soup):
  1. 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.
  2. 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 stick for this soup.
  3. Before the stock Dried out completely, add water leaves, Periwinkles, pounded fresh pepper and stir cook for 3-5 mins. (Ensure you don't over cook the water leaves)
  4. 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
  5. 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)
  6. Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.

So that is going to wrap it up for this exceptional food edikang ikong (edikaikong soup) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!