Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, edikang ikong (edikaikong soup). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Edikang Ikong Soup needs no introduction. It is that nutritious Nigerian vegetable Soup recipe that everybody loves but few know how to cook. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria.
Edikang Ikong (Edikaikong Soup) is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Edikang Ikong (Edikaikong Soup) is something that I have 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 that.
The ingredients needed to make Edikang Ikong (Edikaikong Soup):
- Prepare I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
- Prepare 500 g water leaves
- Make ready 2 handful Ntong (scent leaves or Effirin
- Prepare I kg Assorted Meat
- Get Ponmo
- Prepare 200 ml (2 cups) Palm oil
- Make ready I medium onions
- Prepare I Cup of periwinkles
- Take Head I Large stockfish
- Take 2 Medium Sized Smoked Fish
- Get 6 fresh Yellow pepper (pounded)
- Get I Cup pounded Crayfish
- Make ready 1/2 Cup Dried Shrimps (slightly pounded)
- Prepare 1 tbs black Pepper
- Make ready 2 stock cubes
- Take Salt
It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. How to cook edikaikong soup the easy method. I think that importing my kitchen diary blog here is kind of flooding this zone edikang ikong soup recipe, fresh, simple and healthy. If stock fish is present in your pot, boil it with the meat.
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.
I like to see all my meats and chew. (Edikang Ikong). Edikaikong is a Nigerian soup that is especially beloved because it is a valuable source of nutrition and vitamins. It is prepared with a combination of the following ingredients: crayfish, fish head stock, palm oil, ugwu leaves, waterleaf, Maggi cube, periwinkles, ofor, and onions. Edikaikong soup, also known as "Edikang Ikong soup" is a dish originating from Nigeria. There are lots of variations for the soup.
So that’s going to wrap it up with this special food edikang ikong (edikaikong soup) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
