Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, edikang ikong soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Edikang Ikong Soup is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Edikang Ikong Soup is something that I have loved my whole life.
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very. This is a delightful Delicacy from the South Southern region of Nigeria ( specifically Akwa Ibom and Cross River States) which never disappoints. This could well be the way to.
To get started with this particular recipe, we must prepare a few components. You can have edikang ikong soup using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Edikang Ikong Soup:
- Make ready Meats of your choice
- Make ready Pumpkin leaves two bunch
- Take Water leaves three bunch
- Get Fresh atarodo pepper
- Make ready as needed Crayfish
- Make ready Periwinkle
- Prepare Stockfish pieced
- Get Bonga fish pieced
- Make ready as needed Palm oil
- Make ready cubes Seasoning
- Get to taste Salt
Edikang Ikong soup has a thickish consistency, not watery, so be mindful of the amount of stock you use. To get the best out of your water leaves as well as reduce the amount of moisture incorporated. Edikang Ikong soup is one of my favorite vegetable soups/stew. I cooked this soup in thirty minutes, that is minus the time I used to cook the goat meat.
Steps to make Edikang Ikong Soup:
- How To - If you're using stockfish, dry Catfish, rinse them thoroughly with warm water and set aside. If it's the hard stockfish, put in a bowl, add warm water to it for sometime to reduce the hardness
- Make sure to slice your leafs and rinse thoroughly. Keep in separate sieve to drain water before you proceed with your cooking. - - Have your meats cleaned thoroughly. Steam the meats with seasoning cubes and salt as needed
- Make sure the water is reduced considerably or no water at all, at the end of the steaming. - - Blend your pepper and crayfish with very little amount of water or use dry blended pepper and crayfish. - - When the meat is done, add the blended pepper and crayfish to the meat.
- Add the stockfish, dry fish, bonga fish, Locust bean if using to the pot contents. - - Add palm oil and stir to combine. - Cover the pot, and to steam further for a little time - - Add the water leaf at this stage and allow to steam. Don't cover the pot again. Stir to combine
- The water leaf will give you the little water you need to absorb the pumpkin leaf. - - Add the pumpkin after about two minutes. Don't cover the pot - - Add your cleaned periwinkle to the soup. - - Allow to steam further until fully incorporated. - - Add seasoning cubes and taste for salt.
- You may not need much salt because of your seasoned meats. So watch it… - - Drop from heat when fully cooked with the oil showing up.
Edikang Ikong soup is one of my favorite vegetable soups/stew. I cooked this soup in thirty minutes, that is minus the time I used to cook the goat meat. Goat meat is not as tough as beef so, it cooked. Edikang ikong is a vegetable soup that originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in Southeastern Nigeria. It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. (Edikang Ikong).
So that’s going to wrap this up with this exceptional food edikang ikong soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
