· 1kg Pumpkin leaves
· Pepper, Salt and ground Crayfish: to taste
· 200ml Palm oil
· 2-3 Stock cubes
How to Cook Edikang Ikong Soup [Video]
But you don't not
need to be in a state of convalescence to enjoy this wholesome Nigerian food
recipe.
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. ONE OF MY FRIEND HEZIKIAH ISIP GAVE ME THIS TIP.
Use the
following to replace the classic Nigerian vegetables for this soup:
·
1kg Normal Frozen Spinach
·
200g Ground Frozen Spinach
·
250g Lamb's Lettuce (Canonigos in Spanish)
Defrost
the frozen spinach, cut the normal frozen one into tiny pieces and mix with the
ground frozen spinach. Wring out the water from these and add them when I add
the pumpkin leaves.
Wash pick
and cut the Lamb's Lettuce into tiny pieces. Add them when I add the water
leaves.
1. Wash and
cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves
to drain out all the water as much as possible.
2. Cut the
Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs
of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water
as possible.
Cooking
Directions
1. When the
meat is done, add a generous amount of palm oil, the crayfish and pepper and
leave to boil for about 10 minutes. The palm oil serves as water in the
Edikaikong soup. You should try as much as possible to make it the only liquid
in the soup.
2. Add the
periwinkle and water leaves and leave to cook for another 5 minutes. You may
have to cook for less time at this stage so that the water leaves are not
over-cooked.
3. Now add
the pumpkin leaves and salt to taste. Stir the contents of the pot very well
and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
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