Nigerian Food tv
Edikang Ikong Soup ingredients:
*1kg Spinach/fluted Pumpkin leaves(Ugu)
* 200g Water leaves/lamb lettuce
*500g of assorted meat
*Stockfish(optional)
*Smoked fish
* 250ml palm oil
*Periwinkles(optional)
*2 tablespoons ground crayfish
*2 stock cubes
*1 medium sized onion
*2 scotch bonnet (Pepper ) a.k.a Atarodo
*salt to taste
Cooking directions for Edikang Ikong Soup
**Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
**Wash and cut the assorted meat in bitable sizes. Clean the periwinkles, dried fish and stock fish and set aside.

Now to cook the Edikang Ikong Soup…

* Place the assorted meat and stock fish in the pot , add a little water,the chopped onion and one stock cube.Cook until all the meat is properly cooked and there is just a little liquid in the pot(remember to cook the toughest meat first).

* When the meat is done, add the dried fish and periwinkle.Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.

* Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves(fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!

Edikang Ikong soup is usually served with Usi(Starch),Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina or Amala.

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