Ingredients for Edikang Ikong Soup
- 1kg Pumpkin leaves
- 600g Beef,
- Pepper, Salt and ground Crayfish: to taste
- 200ml Palm oil
- 2 medium bulbs onions
- 2-3 Stock cubes
Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:
Use the following to replace the classic Nigerian vegetables for this soup:
- 1kg Normal Frozen Spinach
- 200g Ground Frozen Spinach
- 250g Lamb's Lettuce (Canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves.
Wash pick and cut the Lamb's Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves.
Watch the video below for how I used these alternative vegetables to prepare Edikang Ikong soup.
Before you cook the Edikaikong Soup