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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, edikang ikong (edikaikong soup). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Edikang Ikong (Edikaikong Soup) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Edikang Ikong (Edikaikong Soup) is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
  2. Make ready 500 g water leaves
  3. Get 2 handful Ntong (scent leaves or Effirin
  4. Prepare I kg Assorted Meat
  5. Get Ponmo
  6. Prepare 200 ml (2 cups) Palm oil
  7. Get I medium onions
  8. Make ready I Cup of periwinkles
  9. Take Head I Large stockfish
  10. Make ready 2 Medium Sized Smoked Fish
  11. Get 6 fresh Yellow pepper (pounded)
  12. Get I Cup pounded Crayfish
  13. Get 1/2 Cup Dried Shrimps (slightly pounded)
  14. Make ready 1 tbs black Pepper
  15. Take 2 stock cubes
  16. Prepare Salt
Steps 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 stock for the soup.
  3. 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)
  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 with this exceptional food edikang ikong (edikaikong soup) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!