Edikang Ikong soup

8
2543

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.

 

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).

8 COMMENTS

LEAVE A REPLY