Cookbook:Edikang Ikong Soup II

Edikang Ikong Soup II
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Edikang ikong soup, often abbreviated to edikaikong soup is a common dish among the Calabar people of Nigeria.

Ingredients

• Meat (goat or beef), cut in pieces
• Cowskin (kpomo)
• Stockfish
• Onion, blended
• Seasoning cubes
• Salt
• Cameroon pepper (black pepper)
• Dryfish, washed
• Red and yellow bell peppers
• Onions
• Palm oil
• Ground crayfish
• Waterleaf
• Ugwu leaves
• Periwinkle

Procedure

1. Combine the meat, cowskin, stockfish, blended onion, seasoning cube, salt, and Cameroon pepper in a pot. Cook the meat in its own juices before adding a small amount of water. Cook until the water is almost dried up.
2. Add the dryfish.
3. Blend the peppers and onions to a paste. Stir it into the meat.
4. Stir in some palm oil and ground crayfish. Cook for about 8–10 minutes on low heat, stirring occasionally.
5. Stir in the waterleaf, and cook for 2 minutes.
6. Stir in the ugwu leaves and periwinkles. Stir, and cook for a minute.
7. Adjust seasoning as needed, and remove from the heat.
8. Serve with fufu, eba, pounded yam, or other swallows.