Let’s show you How to Cook Edikaikong Soup (Efiks Soup)
- 1kg Spinach/fluted Pumpkin leaves(Ugwu)
- 200g Water leaves
- 500g of assorted meat(cow tripe (shaki), snails, cow’s skin(Kanda)
- Smoked fish
- 250ml palm oil
- 1 cup Periwinkles (optional), but it gives the soup a boost
- 2 tablespoons ground crayfish
- 2 stock cubes
- 1 medium-sized onion
- 2 scotch bonnet Pepper a.k.a fresh pepper
- 1 cube of knorr
- Salt to taste
Note: Prepare the vegetables by washing and cutting them into tiny bits (thin slices preferably) and set them 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, ground pepper, and crayfish and leave to boil for about 10 minutes.
- Now add the water leaves(or lamb lettuce) and leave to cool 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!
Add the water leaves simultaneously; the oil is added, as they say, that the Water 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 your meal…