25/09/2015
delicacies of Akwa Ibom, Tutorial 1
EDIKAIKONG SOUP:
The Nigerian Edikang Ikong soup or simply Vegitable soup is native to the Efiks people from Akwa Ibom and Cross River States of Nigeria. it is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. prepared with a generous quantity of pumpkin leaves and water leaves,this Nigerian soup recipe is nourishing in every sense of the word.
PREPARATION:
soup1kg pumkin leaves 500g water leaves 600g beef, kanda,skaki and dry fish,pepper, salt and ground crefish to taste 200ml palm oil winkle 1 cup 2medium bulbs onions 2-3 stock cubes.
wash and cut the Pumkin and water leaves to drain out all the waters as much as possible.
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 waters as possible.
cooking direction:
when the meat is done, add a generous amount of palm oil, the crayfish and pepper and leaves to boil for about10 minutes.the palm oil serves as water in the Edikang Ikong soup.you should try as much as possible to make it only liquid in the soup.
add the periwinkle and water leaves and leave to cook for 5 minutes. or less time so that the water leaves are not over cooked.
now add the Pumkin leaves and salt to taste. stir the contents of the pot very well and turnoff the heat. cover the pot and leave to stand for about 5minutes.
Woo! the Edikang Ikong soup is ready to be served with Garri (Eba) semolina, Amala or pounded yam.
