Edikang ikong Soup needs no introduction. It is that nutritious that everybody loves but few know how to cook
Edikang ikong Soup needs no introduction. It is that nutritious that everybody loves but few know how to cook. is a rich vegetable soup is reminiscent of the Yoruba style Efo Riro, Both calls for similar ingredients. The major difference is the use of Pumpkin leaves. This recipe originated from the South-West of Nigeria. Now many tribes cook the Edikang ikong delicacy for their families. You can’t have enough of this recipe try it out.
8 medium pieces Beef
8 small pieces thick ikpa (cow skin or pomo)
8 medium pieces of shaki – optional (beef tripe)
Handful shredded Stock fish pieces
1 medium size smoked Catfish or shine nose fish
6 medium bunches Ikong ubong ( ugwu leaves)
4 Snails (optional)
1 bulb onion (chopped)
3-4 pieces yellow pepper
2 cooking spoons Palm oil
1 Beef Seasoning cube
2 Crayfish seasoning tablets
3 cups Water
Salt to taste
Wash and season the beef and ikpa with the beef seasoning, some onion, 2 pieces of pepper, and salt. Steam till the beef juice dries up, watch out for the ikpa, if it is the soft one then remove as soon as it is soft and set aside.
When the beef is almost cooked add the stock fish, add snails and but note it do not take long to cook. Add smoked fish and ground crayfish, crayfish seasoning and boil till dry. Taste and correct for salt.
Add the palm oil and cook for another 5mins
Squeeze out the water from the shredded vegetable leaves and add with the remaining onion and pepper if needed and stir. Cook for about 5 -7 mins to make the vegetable leave tender
Serve with rice, semolina or an “swallow of choice”
Edikang ikong also goes well with rice.