How To Prepare Edikang Ikong Soup.
Edikang Ikong Soup is a native soup for the Efiks peoples, from Akwa Ibom and Cross River states. It's prepare with ugu "pumpkin" leaves, bitter leaves and water leaves.
INGREDIENTS NEEDED FOR EDIKANG IKONG SOUP :
* Ugu "Pumpkin" leaves.
* Water leaves "Talinum Triangulare".
* Bitter leaves.
* Beef.
* Ponmo "Kanda".
* Shaki.
* Dry fish or Storefish.
* Pepper.
* Salt.
* Grounded Crayfish
* Palm oil.
* 2 cups of Periwinkle.
* 2 medium onions.
* 2 Stock cubes.
Before you proceed the cooking of the Edikaikong Soup.
1. Wash and chop the ugu "pumpkin" and water leaves into tiny pieces. Must sure they are kept in separate sieves to drain out all the water.
2. Chop the Ponmo "Kanda" into small pieces and set aside.
3. Cook the Beef and Shaki with 2 bulbs of diced onions and the stock cubes with as little quantity of water.
4. Soak the Dry fish or Store fish in warm water for about an hour.
5. Periwinkle, it can be cooked in two different ways, with or without the shell. When cooking periwinkles without the shell, the first thing you need to do is to remove the brownish round tongue and rinsing before adding to your cooking. When cooking periwinkles with the shell, it's best to wash thoroughly with clean warm water to remove the dirt on the shell before chopping off the bottom part to create an air hole. This makes it easier for the soup liquid to run through inside it and to suck out the meat.
COOKING DIRECTIONS
1. Now place a new pot on your cooker or stove, then pour the meat and it stock into it. Add about 3 cooking spoon of palm oil, salt, stock cube, Crayfish and Pepper to boil for about 10 minutes or more than.
Notes : The palm oil, is to serves as the soup liquid. So you should try as much as possible to make it the only liquid in your soup so as to avoid watery.
2. Add the periwinkle, chopped ponmo, water leaves, bitter leaves and allow to cook for more 5 minutes.
Notes : You don't have to cook for complete 5 minutes to make sure the water leaves doesn't over cooked.
3. Add your ugu "pumpkin" leaves, Stir until all the ingredients mixed up. Cover the pot and leave to stand for about 5 minutes or less.
4. After 5 minutes or less, at this point in time you are now done with the Edikang Ikong Soup.
Enjoy with Families and friends and serve with Garri (Eba) , Semolina, Amala, Cassava Fufu, Pounded cocoa Yam or Pounded Yam.
Enjoy with Families and friends and serve with Garri (Eba) , Semolina, Amala, Cassava Fufu, Pounded cocoa Yam or Pounded Yam.
