Edikang Ikong

Edikang Ikong Recipe

Name: Edikang Ikong

Origin: South-East

Ingredients:

• Ugu leaves (fluted pumpkin)
• finely sliced Waterleaf
• finely chopped Proteins (use any combination) Beef Cow tripe (shaki) Smoked fish Stockfish Periwinkle (optional) Snails (optional) Other Ingredients Palm oil Crayfish (ground) Scotch bonnet pepper (to taste) Onions Seasoning cubes Salt Water or meat stock

Steps:

1. Cook the meat: Season beef and tougher meats with onions, seasoning cubes, salt, and pepper
2. Cook until tender and reserve the stock
3. Add seafood: Add washed stockfish and smoked fish
4. Cook for a few minutes to blend flavors
5. Add palm oil: Pour in palm oil and allow it to cook briefly (do not bleach)
6. Season the soup: Add ground crayfish and pepper
7. Stir well
8. Add waterleaf: Add waterleaf first and cook for about 5 minutes (it releases water)
9. Add ugu leaves: Stir in ugu leaves and cook for 2–3 minutes only to retain nutrients
10. Final taste check: Adjust seasoning and salt
11. Turn off heat