Edikang Ikong Soup
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.
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