Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, edikang ikong (edikaikong soup). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Edikang Ikong (Edikaikong Soup) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Edikang Ikong (Edikaikong Soup) is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we must 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
- Make ready water leaves
- Get Ntong (scent leaves or Effirin
- Get I kg Assorted Meat
- Make ready Ponmo
- Get Palm oil
- Take I medium onions
- Make ready I Cup of periwinkles
- Prepare I Large stockfish
- Prepare Medium Sized Smoked Fish
- Take fresh Yellow pepper (pounded)
- Take I Cup pounded Crayfish
- Make ready Dried Shrimps (slightly pounded)
- Take black Pepper
- Get stock cubes
- Get Salt
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. I like to see all my meats and chew. (Edikang Ikong).
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.
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. For example, some people choose to add onions, while others choose to omit them.
So that’s going to wrap it up for this special food edikang ikong (edikaikong soup) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
