Native to the area, Edikang Ikong Soup is a savoury, tasty, and extremely healthy vegetable soup made with ugwu and water leaf.
The preparation time was 30 minutes.
Cooking Time: 45 Minutes
Total Time: 1 hour, 15 minutes
2 pounds water leaf
2 pounds ugwu
Three pounds of beef
half a cup of periwinkle
Half cup of palm oil
Three Scotch bonnet peppers
Half cup of crayfish
Salt to taste.
Cut the onions and the scotch bonnet peppers into slices and save. Thoroughly wash the stock fish, dried catfish, and flesh.
Cook the beef in a big pot over low to medium heat with one onion, scotch bonnet peppers, three seasoning cubes, and a tsp of salt until the meat is cooked. Then add the stock fish and dried catfish and cook with little water.
While the meat is cooking, wash the waterleaf in plenty of clean water to get rid of sand and dirt. Slice and set aside.
Wash the ugwu in plenty of clean water to get rid of sand and dirt, slice and set aside.
Grind the Okpei and crayfish together and set aside
Once the meat, stockfish and dried catfish is tender, Set aside
Heat the palm oil in a deep pot over medium heat, taking care not to heat it too much on high, and sauté the other sliced onion for five minutes.
Add in the cooked meat, stockfish and catfish. Add in 3 seasoning cubes, the grounded okpei and crayfish, and the periwinkles then add in the chopped water leaves and the pumpkin leaves. Stir and allow to cook uncovered on medium heat for 10 minutes.
After 10 minutes, taste the soup for seasoning and adjustment of salt if necessary. Turn the heat off then serve hot with any swallow of your choice.