Edika Ikong is a deliciously rich African vegetable soup commonly served as a top delicacy during very important occasions.
Ingredients For Edika Ikong
1kg assorted meats (beef, kpomo, bokoto, bushmeat)
450g stock fish
4 snails (washed properly with lemon and limes)
450g dry fish (thoroughly washed)
450g periwinkles (topped and tailed)
225g dry prawns
225g grounded crayfish
3 lb fresh ugwu pumpkin leaves
I medium sized onions
2lb fresh waterleaf (prepared and washed)
200ml palm oil
Salt to taste
Cooking Gas or Stove
Method of preparation
Wash the meat thoroughly and place in a large pot
Add some sliced onions, ground chilies and some stock
Place on heat and cook for 30 minutes
Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime
Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insects and loosen any sand or grit.
Rinse thoroughly with lots of cold water
Top and tail the periwinkles and wash thoroughly
Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat
Cook for about 10 minutes adding more stock if required
Finally add the shredded ugwu pumpkin leaves and water leaf, mix properly.
Allow it to simmer for 15 minutes, then add the crayfish and palm oil.
Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen (laughs)
Remove from heat and serve hot with fufu or pounded yam