Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, edikang ikong (edikaikong soup). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Edikang Ikong (Edikaikong Soup) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Edikang Ikong (Edikaikong Soup) is something that I have loved my entire life. They’re fine and they look fantastic.
Edikang Ikong Soup needs no introduction. It is that nutritious Nigerian vegetable Soup recipe that everybody loves but few know how to cook. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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):
- Prepare I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
- Prepare 500 g water leaves
- Make ready 2 handful Ntong (scent leaves or Effirin
- Make ready I kg Assorted Meat
- Get Ponmo
- Get 200 ml (2 cups) Palm oil
- Make ready I medium onions
- Make ready I Cup of periwinkles
- Take Head I Large stockfish
- Make ready 2 Medium Sized Smoked Fish
- Make ready 6 fresh Yellow pepper (pounded)
- Make ready I Cup pounded Crayfish
- Get 1/2 Cup Dried Shrimps (slightly pounded)
- Take 1 tbs black Pepper
- Prepare 2 stock cubes
- Make ready Salt
Edikaikong soup, also known as "Edikang Ikong soup" is a dish originating from Nigeria. There are lots of variations for the soup. For example, some people choose to add onions, while others choose to omit. How to cook edikaikong soup the easy method.
Instructions to make Edikang Ikong (Edikaikong Soup):
- 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.
- 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.
- 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)
- 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
- 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)
- Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.
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. Edikang Ikong soup has got to be my favourite Efik delicacy. I'd always wanted to share this recipe but I had a very hard time getting fresh water leaves. To get the best out of your water leaves as well as reduce the amount of moisture incorporated into your Edikang Ikong, try to steam the water leaves. As the trusted sources show as well as according to the origin of the ingredients used for cooking the meal originates from the tribe of Efiks who used to This is not a full list of healthy nutrients found in the ingredients of the edikang ikong soup.
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