Saturday, 7 June 2014

Edikang Ikong Soup

Sotonye Amachree shared her 'Edikang Ikong' Soup recipe with us, we are so happy to feature it and keep sending yours might just be features next on Playing with Recipes....Thank you so much Sotonye, and this is how she prepares hers...Wink

  • ugwu leaf (pumpkin leaf) shredded
  • water leaf ( spinach) shredded 
  • meat
  • dry fish
  • goat meat
  • stock fish (soak in hot water with salt) 
  • periwinkle
  • prawns (fresh)
  • prawns (dry)

  • pomo (cow skin)
  • onions diced
  • pepper
  • palm oil
  • seasoning
  • salt to taste

Lets Cook...
1. Wash meat throughly and put in a pot. Add the diced onions, pepper, salt and seasoning. Close and allow to steamer for about 30 minutes.
2. When the meat is cooked, add the stock fish, dry fish, prawns and periwinkle.
3. Add the water leaf (spinach), after few minutes add ugwu (pumpkin). Allow steam for few minutes and Mix.
4. Add crayfish and  palm oil. Stir and allow to simmer for another 15minutes until well blended.
5. And...Voila! your soup is ready. Remove from heat and serve with fufu or pounded yam or eba (garri). wink

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