How To Prepare Edika Ikong Soup, Step by Step Guide

Edika Ikong Soup

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

Meat stock

Materials Needed

Cooking pots

Water

Plate

Cooking Gas or Stove

Method of preparation

Step 1:

Wash the meat thoroughly and place in a large pot

     Step 2:

Add some sliced onions, ground chilies and some stock

     Step 3:

Place on heat and cook for 30 minutes

    

     Step 4:

Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime

     Step 5:

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.

     Step 6:

Rinse thoroughly with lots of cold water

     Step 7:

Top and tail the periwinkles and wash thoroughly

   

     Step 8:

Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat

Step 9:

Cook for about 10 minutes adding more stock if required

     Step 10:

Finally add the shredded ugwu pumpkin leaves and water leaf, mix properly.

     Step 11

Allow it to simmer for 15 minutes, then add the crayfish and palm oil.

     Step 12

Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen (laughs)

     Step 13:

Remove from heat and serve hot with fufu or pounded yam

ENJOY!!!