Edikang ikong is a type of soup popularly prepared in Nigeria and it's usually eaten with garri.
1. 1kg pumpkin leaves
2. 500g water leaves
3. 600g beef, Kanda, shaki and dried fish
4. pepper, salt and blended crayfish
5. 200ml palm oil
6. 1cup periwinkle
7. 2 medium onions
8. 2-3 seasoning cubes
1. When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang ikong Soup.You should try as much as possible to make it the only liquid in the soup.
2. Add the periwinkle and water leaves and allow it to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not overcooked.
3. Now add the pumpkin leaves and salt to taste. stir the contents of the pot very well and turn off the heat. cover the pot very well and turn off the heat. Cover the pot and leave it to stay for 5 minutes. bring it down,your delicious Edikang ikong is ready.
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