Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, edikang ikong 'aka' vegetable soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetable Soup with Ugu and Water Leaves Edikang Ikong Soup Recipe How to cook Edikang Ikong soup (Calabar style). This video will show you how to cook & make this famous Nigerian Vegetable soup or sauce as well elaborate more on how to cook or. 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 'aka' vegetable soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Edikang ikong 'aka' vegetable soup is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have edikang ikong 'aka' vegetable soup using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Edikang ikong 'aka' vegetable soup:
- Get Ugu leaves (vegetable leaves)
- Get leaves Water
- Take Dry fish
- Prepare Beef
- Make ready Palm oil
- Take Crayfish
- Make ready Pepper
- Take cubes Seasoning
- Take Salt
- Prepare Stock fish
- Get Onions
- Take Kpomo
- Get Perewinkles
It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. Edikang Ikong Soup is a highly nutritious, delicious and savory vegetable soup natively prepared using 'ugwu' (the native name for fluted pumpkin leaves) and Malabar spinach (locally called water leaf in Nigeria). Like most soups from these coastal regions, this dish comes loaded with various seafood. Edikang Ikong is not a watery soup, so you have to go easy on the meat stock.
Instructions to make Edikang ikong 'aka' vegetable soup:
- Wash the ugu leaves and cut into very tiny pieces
- Wash the dry fish, stock fish, kpomo and perewinkles and set aside.
- Once the meat is soft, add the dry fish, stock fish, kpomo, crayfish, pepper, salt and seasoning cubes. Cover the pot and allow it to cook well until the water dries up completely
- Once the water is dry, add the water leaves a d palm oil, cover it again and allow to cook for just about 2 minutes.
- Stir well and then add the ugu leaves and perewinkles. Add some onions, cut into very tiny pieces and then cover the pot for about 30 seconds
- Stir it again and then turn out the heat. The whole idea is to have it very fresh and delicious
- Serve with any swallow of your choice or with while rice, boiled yam or plantain. Bon appètit!
Like most soups from these coastal regions, this dish comes loaded with various seafood. Edikang Ikong is not a watery soup, so you have to go easy on the meat stock. Remember to squeeze out as much water as you can after washing it. Transfer to colander and leave for a while to drain some more and to get. Edikaikong soup, also known as "Edikang Ikong soup" is a dish originating from Nigeria.
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