Edikang Ikong Soup
Print recipe | Serves | 5 |
| Prep time | 40 hours |
| Cook time | 1 hour |
| Total time | 41 hours |
| Meal type | Soup |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Region | Nigerian |
You can not go back after trying my Edikang ikong recipe lol. But let me give you a tip: The secret to thick soup stock when making any kind of vegetable soup without any form of thickener is POMO! yes POMO or cow skin! boil enough pomo with your meat of choice and allow the stock to boil down until almost dry and you can be sure of the soup stock being thick and not watery.
Ingredients
- 1 bunch waterleaf (washed, sliced and drained in sieve)
- 1 1/2 bunch pumpkin (ugu) leaf (washed, sliced and drained in sieve)
- 1kg pomo
- 1kg beef
- big dried prawn
- palm oil
- crayfish
- stockfish/dryfish (pre-soaked in salt water)
- onions (sliced thinly)
- seasoning
- salt
- perewinkles (optional)
- fresh yellow pepper (blended smooth)
Note
You can not go back after trying my Edikang ikong recipe lol. But let me give you a tip: The secret to thick soup stock when making any kind of vegetable soup without any form of thickener is POMO! yes POMO or cow skin! boil enough pomo with your meat of choice and be sure the pomo is soft and allow the stock to boil down until almost dry and you can be sure of the soup stock being thick and not watery.
Directions
| Step 1 | |
| par-boil the periwinkles with little salt and water for 5minutes and drain out excess water and set aside | |
| Step 2 | |
 par boil the meat of choice and pomo with salt,seasoning and onions until almost soft with stock still left. Then remove some of the pomo and dice then set diced pomo aside | |
| Step 3 | |
 add the presoaked stock fish | |
| Step 4 | |
 add the diced pomo | |
| Step 5 | |
 add the big red prawns then cover to boil until the stock is completely dried but not burnt | |
| Step 6 | |
 then pour in the sliced onions | |
| Step 7 | |
 add crayfish stir well to mix (the mix should be as dry as this with no stock) | |
| Step 8 | |
 then pour in the blended yellow pepper | |
| Step 9 | |
 mix well and add palm oil | |
| Step 10 | |
 stir well to mix and taste for seasoning( most times the seasoning from the meat stock is enough so you need not add more or it gets salty very fast) | |
| Step 11 | |
 add the waterleaf that has being drained of all traces of water ahead of time | |
| Step 12 | |
 then stir to mix well and allow to cook with the lid open for 2 minutes | |
| Step 13 | |
 then add the pumpkin(ugu leaves) (the ugu leaves should be sliced very thinly as possible) take note. | |
| Step 14 | |
 stir well to mix and allow to cook with lid open for another 3 minutes | |
| Step 15 | |
 then add the par boiled periwinkles and stir | |
| Step 16 | |
 cook for 30seconds and turn off heat (leave pot open or half way covered until soup is completely cool to prevent discoloration of the vegetables). | |
Will try it soon. Bravo
Thank you Jamfine please do and give us feedback
Wow, I can’t wait to try this as it seems straightforward. Thanks
Please do and let us know how it goes
This is tempting! love your recipe.
Thank you Ada!
Looks good n mouth watering. ….wink
Thank you so much for stopping by Ruth