Cookbook:Edikang Ikong Soup I
| Edikang Ikong Soup I | |
|---|---|
| Category | Soup recipes |
| Servings | 5 |
| Time | 1 hour 35 minutes |
| Difficulty |  |
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Edikang ikong soup, often abbreviated to edikaikong soup is a Nigerian dish common among the Efik people. It is similar to afang soup and can be served with semo, ẹba, fufu, and other swallows.
Ingredients
edit- Beef, cut in pieces
- Dryfish
- Onions
- Seasoning cubes
- Palm oil
- Ground crayfish
- Ground chile pepper
- Periwinkles
- Waterleaf, washed and chopped
- Pumpkin (ugwu) leaves, washed and chopped
- Salt
Equipment
edit- Stove
- Pot
- Knife
- Cooking spoon
- Bowl/plate
Procedure
edit- Combine beef, dryfish, onions, and seasoning cube in a pot. Cover with a small amount of water. Boil until the meat is tender.
- Stir in the palm oil, ground crayfish, and ground pepper. Leave to boil for a few minutes.
- Stir in the periwinkles, waterleaf, and pumpkin leaves. Season with a pinch of salt to taste. Cover the pot, and cook for a few minutes.
- Serve the soup with sẹmo, ẹba, amala, cassava fufu, or pounded yam.