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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, edikang ikong (edikaikong soup). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Edikang Ikong (Edikaikong Soup) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Edikang Ikong (Edikaikong Soup) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook edikang ikong (edikaikong soup) using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Edikang Ikong (Edikaikong Soup):
  1. Get I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
  2. Take 500 g water leaves
  3. Get 2 handful Ntong (scent leaves or Effirin
  4. Make ready I kg Assorted Meat
  5. Take Ponmo
  6. Make ready 200 ml (2 cups) Palm oil
  7. Take I medium onions
  8. Make ready I Cup of periwinkles
  9. Make ready Head I Large stockfish
  10. Prepare 2 Medium Sized Smoked Fish
  11. Make ready 6 fresh Yellow pepper (pounded)
  12. Get I Cup pounded Crayfish
  13. Take 1/2 Cup Dried Shrimps (slightly pounded)
  14. Prepare 1 tbs black Pepper
  15. Prepare 2 stock cubes
  16. Take Salt
Instructions 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 stick for this soup.
  3. Before the stock Dried out completely, add water leaves, Periwinkles, pounded fresh pepper and stir 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 for this exceptional food edikang ikong (edikaikong soup) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!