Ingredients:1kg Spinach/fluted Pumpkin leaves(Ugwu)200g Water leaves500g of assorted meat(cow tripe (shaki),snails, cow’s skin(kanda), Stockfish(optional)Smoked fish250ml palm oil1 cup Periwinkles (optional), but it gives the soup a boost2 tablespoons ground crayfish2 stock cubes1 medium sized onion2 scotch bonnet Pepper a.k.a fresh pepperSalt to taste Cook directions:
Note: Prepare the vegetables by washing and cutting them into tiny bits (thin slices preferably) and set aside.-Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stockfish and set them aside. Now to cook the Edikang Ikong Soup:-Place the assorted meat and stockfish 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!Tip: Please note that some folks, add the water leaves at the same time the oil is added, as they say that the liquid from the water leaves actually serves as the main base for the soup.
Serve with Usi (Starch), Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina, or Amala. Enjoy…