African Kitchen; Preparation of EDIKANG IKONG SOUP

OVERVIEW

Edikan Ikong Soup is a Nigerian soup delicacy. It is literally known as vegetable soup in most parts where there is no native name for it. In the Southern part of Nigeria where it is predominant, because of the uniqueness of the ingredients used and the preparation procedure, it is called "Edikan Ikong Soup" (Efik Language). In the Eastern part of Nigeria, it is called "Ofe Akwukwo"(Igbo Language).

MAJOR INGREDIENTS

• Salt
• Water
• Ground Crayfish
• Pepper
• ‎Water Leaves (sliced appropriately)
• ‎Pumpkin Leaves (sliced properly)
• Meat (Preferably Goat Meat and/or Chicken)
• Stockfish
• ‎Iced and Dried Fish
• ‎Periwinkle (preferably shelled, but unshelled could still be an alternative)
• Seasoning (Magi Seasoning Cube)
• Kpomo (cow skin)

Kpomo

PREPARATION PROCEDURE

1. Parboil the stock fish earlier and leave in water to soften.
2. ‎Wash meat, fish (iced and dried) and put in a sizable pot.
3. Add Onions, pepper, salt and a seasoning cube (Maggi or Knorr Preferably) and boil for about 10minutes
4. Wash the periwinkles thoroughly and add to the boiling meat along with crayfish and allow boiling for another 5-10 minutes.
5. ‎Add oil and cook for a few more minutes to allow proper dispersion of the oil.
6. Add the sliced water leaves.
7. ‎Add the sliced pumpkin leaves.

Quick glance at our soup

1. Add more oil to your taste if you think it's under oiled else, nevermind. Boil for one or two minutes.
2. Bring down and serve with fufu or pounded yam.