Edikang ikong soup is a soup recipe made with a substantial quantity of fresh green vegetables, dried fish and assorted meat. It is native to the people of Cross River and Akwa ibom states. Owing to the fact that it is very nourishing the soup is now very famous, as virtually all tribe cooks this delicacy. Previously the soup used to be the soup of the wealthy because of the ingredients used in cooking the soup. But nowadays with little money, you can prepare edikang Kong soup. All it needs is good knowledge of recipe mixture and this article will guide you on how to prepare Edikang ikong soup.
Vegetable soup preparation
The good thing is that the ingredients for preparing edikang ikong soup are available anywhere in the country. You can sow little seeds of the leaves at your backyard and then your pot of soup is just by you. Water leaf and pumpkin leaves (ugu, ikong ubong) are the vital leaves used for making edikang ikong soup.
Certain persons say you can use Spinach and Lamb lettuce/Mache (Valerian Ella locusts) in place of pumpkin leaves and water leaves. But an adage in pidgin says if e no be Panadol e no fit be like Panadol so if it is not water leaf and pumpkin leave then it can never taste like it. As such would not be called Edikang Ikong soup but vegetable soup. Before now, Edikang Ikong soup was talk about to as the “soup of the wealthy” because of the amount of rich proteins used in cooking the soup: however today, anybody can enjoy this lovely soup.
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HOW TO PREPARE EDIKANG IKONG SOUP
- 1kg fluted Pumpkin leaves (Ugu)
- 200g Water leaves
- 500g of assorted meat (cow tripe (shaki, snails,
- Cow skin (kanda), Stock fish (optional)
- Smoked fish or dry fish
- 250ml palm oil cup
- 1 cup of Periwinkles (optional)
- 2 tablespoons of ground crayfish
- 2 stock cubes
- 1 medium sized onion
- Fresh pepper (as desired)
- Salt to taste
Direction for the Preparation of Edikang Ikong Soup
- Separately wash the leaves properly with enough water in a big bowl severally (about 3-4 times) to wash off dirt and sand. Any slight sand will decrease the worth of the soup this is particularly for those cooking for commercial purposes.
- Cut the leaves into small sizes and set aside.
- Wash and cut the periwinkle properly, add hot water and salt into it, set aside.
- Wash both the dry and stock fish and set aside.
- Wash the meat into a pot,
Cooking of Traditional Edikang Ikong Soup
- Place the pot of meat on fire; add seasoning (Maggie, Knorr). Pepper, onions, salt and cook for 5 minutes. The water for the stock should be very little but I used only the water for the meat. But where no water comes out or it’s very little I can then add a little quantity of water. Because Edikang Ikong soup doesn’t need much water
- Add the prepared stock fish, dry fish and periwinkle to the pot to cook. Until they are soft. Always make sure you start by cooking the toughest meat first.
- Turn the cut water leaf into the cooking pot. Add palm oil, crayfish, stock cube, salt and pepper. Let it cook for 5 minutes on low temperature. And stir
- Add the cut ugu leaves, allow to cook for 3 minutes, stir and bring the pot down.
- I normally add Auziza to my Edikang Ikong soup because it gives the soup great taste and spice it up.
- Serve with semolina, eba, pounded yam, amala, starch and fufu
I added ugu leave last this is because if it stays too Long on heat it Lost all the vital nutrients. During dry season I usually add ugu after bringing down the pot of soup. This way it will maintain its greenish nature and freshness.
Just like Ekpang Nkukwo, Edikang Ikong soup requires substantial quantity of palm oil. Be very careful about the quantity of salt you add, if not it will become very salty Plenty of crayfish is needed to bring out the taste.
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