Thinking of a delicacy for all occasions? Try learning this recipe for Edikang Ikong soup
Edikang Ikong soup has the same recipe as vegetable soup. This soup is commonly served as a top delicacy during important occasions and at home.
The ingredients needed for this soup include:
1. Meat, beef, ponmo, bokoto, bush meat, stock fish, fish, periwinkle, prawns.
2. Ground crayfish.
4. Fresh Ugwu.
5. Pumpkin leaves (washed and shredded).
6. Water leaf.
7. Palm oil.
8. Salt to taste.
How to prepare:
1. Wash your stock
The first thing you should do is wash your meat and bokoto thoroughly before placing them in a pot.
2. Add some onions and ground chili pepper
You should do all you can to ensure that your Edikang Ikong soup tastes delicious. So, slice some onions and add to your pot of stock. Don’t forget to add ground chili pepper and salt to taste.
3. Heat stock, onions and ground chili pepper
Place your mixture on the heater for about 20 minutes. Don't let it exceed 20 minutes so it won't get too soft.
4. Add your snails
Next, remove your snails from their shells and wash with lime or lemon to get rid of any unpleasant smell or dirt.
5. Include dry fish
Wash the dry fish with salt. If possible, soak in salt water for about five minutes to kill any insect and wash out the sand.
Then remove it from hot water and proceed to wash thoroughly with cold water.
6. Cook your stock, snails and fish
Add the snail, stock fish, dry fish, prawns, periwinkle to the pot of meat and cook for about 10 minutes. You can add more stock if you wish.
7. Add shredded greens
Add your shredded greens, pumpkin leaves and water leaf inside the mixture gradually and mix properly.
8. Allow to simmer
Let your mixture simmer for 15 minutes, then add the crayfish and palm oil. Stir properly and allow it to steam for another 10 minutes.
Taste the greens. If it is soft, it means it is cooked and can now be served with fufu or eba.