How to Prepare Edikang Ikong Soup will be explained in this article. If you wish to know how to prepare this soup, then you are in the right place.
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Edikang ikong soup, also pronounced edikaikong, is a dish native to the people of Akwa Ibom and Cross River. The soup is made with pumpkin leaves and water leaves. It is very leafy and nutritious. Read on to learn how the soup is prepared.
Ingredients for cooking edikang ikong soup:
Pumpkin leaves (It is called ugwu in Igbo land and nkong afere in Akwa
Water leaf (mmong mmong ikong)
Beef or any meat of your choice (as an alternative, you can use fresh
Ikpa enang/kanda/ponmo/cow skin
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Periwinkle (already removed from the shells)
Pepper (fresh pepper and dry Cameron pepper)
Note on the ingredients: the sweetness and deliciousness of edikang ikong soup depend largely on the ingredients as well as on the methodology.
Generally, the people of Akwa Ibom and Cross River use abundant ingredients when cooking soup. What this means is that the typical Akwa Ibomite will use meat, dry fish, stockfish, and ponmo to cook one pot of soup.
Cameron pepper also has a nice spicy taste. That is why it is listed in the recipe for edikang ikong along with the normal fresh pepper.
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How to Prepare Nigerian Edikang Ikong
Here are the Guides on How to Prepare Nigerian Edikang Ikong:
- Wash the meat, season it and steam it. Wash the ponmo or cow skin and cut them up. Also, wash your stockfish and dry fish.
- When the meat is half done, add the stockfish. Pre-cooking the stockfish makes it softer and helps release the flavor.
- When the meat is done, add your ponmo and dry fish. Let them steam for 2 minutes so that the flavor can come out. Let the meat has little water inside as this will be the only water you need for the soup.
- Pick your pumpkin leaves off the stock. Pick your water leaf too. Wash the vegetables thoroughly to remove sand. Chop the vegetables separately.
- Squeeze the chopped waterleaf and rinse it out twice to wash out the sour taste.
- Inside the meat pot, add a generous quantity of palm oil. Edikang ikong does not consume as much oil as Afang soup. So do not let it be too much. Let it cook for a while.
- Pour in your waterleaf and allow it to coddle for about 3 minutes. You may cook for less time to avoid the leaves overcooking.
- Add the periwinkle, the remaining fresh, and ground pepper. Also add the ground crayfish, seasoning cubes, and salt, and then stir.
- Finally, add the pumpkin leaves and stir. Let it cook for about a minute or two, with the pot covered. Stir and bring down the pot.
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Edikang ikong soup can be eaten in a variety of ways. You can use it to eat eba. You can use it to eat cassava starch or foo foo.
Edikang ikong can also be consumed with semo or wheatmeal. Edikang ikong can be eaten at home. It can also be served at parties or events.