Edikang Ikong (or edikangikong) is a highly nutritious and leafy soup with origins from the Efik tribe of Akwa Ibom and Cross Rivers states. While many Nigerians love the delicacy for its exquisite taste, its significant vitamins and minerals content also make it a preferred choice for recovering patients.
Here is a simple Edikang Ikong soup recipe to try for your next big event or family lunch:
INGREDIENTS
7 pieces of beef (cooked)
5 pieces of cowskin or
pomo (cooked and diced)
2 large stock fish heads (cooked and shredded)
2 large bunches of pumpkin leaves or
ugu (washed and shredded)
1 large bunch of water leaves (washed and shredded)
2 tablespoons of dry pepper
3 cooking spoons of palm oil
4 pieces of shaki (cooked)
1 medium sized dry fish (washed)
4 tablespoons of crayfish (ground)
2 cubes of Maggi crayfish cubes
Salt to taste
STEPS
1. Add all cooked meat ingredients to the pot, that is, the prepared beef, cow skin (pomo), shaki and dry fish. Leave to boil together for about 5-10 minutes.
2. Now, add the palm oil, crayfish, dry, ground pepper, MAGGI and salt (for taste) to the mixture. Stir well before covering the pot and leave to cook for a couple of minutes.
3. Add the water leaves to cook for 5 minutes.
4. Pour in the shredded ugu leaves and after stirring content, leave to simmer in a covered pot for 3 minutes.
5. Your pot of soup is ready. Serve with pounded yam, eba or semovita.
Heard of an easier recipe? Please share with fellow food enthusiasts in the comments section below.
And if you would rather order an expertly prepared meal, visit the
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Source: MAGGI
Photo credit: Entyna.blogspot.com
