Edikang ikong soup is a deliciously rich African vegetable soup,commonly served in important occasions.
INGREDIETS
1KG/2IB ASSORTED MEATS LIKE BEEF,OXTAIL,TRIPE,PONMO,BOKOTO AND BUSHMEAT.(SNAILS,WASHED with LEMON or LIMES),450g /1ib dry fish.450 /1ib periwinkles (topped n tailed),255g/8oz whole dry prawns,225g /8oz ground crayfish ,,1 middium onion ,1.35kg /3ib fresh ugwu pumpkin leaves ,1kg/2ib fresh waterleaf,200ml palm oil,600 ml/1 pt stock, salt to taste.
METHOD
Wash the meat thoroughly and place in a pot
Add some sliced onion, ground chillies and some stock.
Place on heat and cook for 30mins
Then ,remove the snails from shells and wash, rubbing with lime or lemon juice to remove slime.
Wash the smoked dry fish with salt and soak in slightly salted water for 5 mins to kill any insects and loosen any stand or grit.rinse thoroughly with lots of cold water.
Top and tail the periwinkles and thoroughly.
Add the snails ,stockfish, dry fish,dry prawn,and periwinkles to the pot of meat and cook for 10minutes ,adding more stock if required.
Finally add the shredded ugwu pumpkin leave and waterleaf,mix in properly.
Allow to simmer for 15mins ,then add the crayfish and palm oil .
Give it a good easy stir and gently simmer for another 10mins until well blended and the aroma fills the kitchen.
Remove from heat and serve hot with fufu,or EBA or amala .etc.
INGREDIETS
1KG/2IB ASSORTED MEATS LIKE BEEF,OXTAIL,TRIPE,PONMO,BOKOTO AND BUSHMEAT.(SNAILS,WASHED with LEMON or LIMES),450g /1ib dry fish.450 /1ib periwinkles (topped n tailed),255g/8oz whole dry prawns,225g /8oz ground crayfish ,,1 middium onion ,1.35kg /3ib fresh ugwu pumpkin leaves ,1kg/2ib fresh waterleaf,200ml palm oil,600 ml/1 pt stock, salt to taste.
METHOD
Wash the meat thoroughly and place in a pot
Add some sliced onion, ground chillies and some stock.
Place on heat and cook for 30mins
Then ,remove the snails from shells and wash, rubbing with lime or lemon juice to remove slime.
Wash the smoked dry fish with salt and soak in slightly salted water for 5 mins to kill any insects and loosen any stand or grit.rinse thoroughly with lots of cold water.
Top and tail the periwinkles and thoroughly.
Add the snails ,stockfish, dry fish,dry prawn,and periwinkles to the pot of meat and cook for 10minutes ,adding more stock if required.
Finally add the shredded ugwu pumpkin leave and waterleaf,mix in properly.
Allow to simmer for 15mins ,then add the crayfish and palm oil .
Give it a good easy stir and gently simmer for another 10mins until well blended and the aroma fills the kitchen.
Remove from heat and serve hot with fufu,or EBA or amala .etc.
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