Edikang Ikong Soup
Recipe Description
A famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country.* Serves 4.
Ingredients
- 1 kg / 2 lb assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
- 4 snails (washed with lemon and limes)
- 450 g / 1 lb stockfish (pre-soaked)
- 450 g / 1 lb dry fish (thoroughly washed)
- 450 g / 1 lb periwinkles (topped and tailed)
- 225 g / 8 oz whole dried shrimp|dry prawns (cleaned)
- 225 g / 8 oz ground crayfish
- 1 medium onion
- 1.35 kg / 3 lb fresh ugwu pumpkin leaves (washed and shredded)
- 1 kg / 2 lb fresh waterleaf (prepared and washed)
- 200 ml palm oil
- 600 ml / 1 pt stock
- salt to taste
- Wash the meat thoroughly and place in a large pot.
- Add some sliced onions, ground chillies and some stock.
- Place on heat and cook for 30 minutes.
- Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime.
- Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insects and loosen any sand or grit.
- Rinse thoroughly with lots of cold water.
- Top and tail the periwinkles and wash thoroughly.
- Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
- Finally add the shredded ugwu pumpkin leaves and waterleaf, mix in properly.
- Allow to simmer for 15 minutes, then add the crayfish and palm oil.
- Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
- Remove from heat and serve hot with fufu or pounded yam.
This article uses material from the "Edikang Ikong Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
