EDIKAIKONG SOUP

Ingredients:

• 1 Bunch Waterleaves

• 4 Bunches Ikong Ubong “Ugwu” leaves

• 10 medium sized chunks Beef (shombo)

•5 medium sized pieces cow hide (pomo)

•5 medium sized pieces Tripe (Shaki)

•2 medium sized fresh pepper

•1 medium sized stock fish head

• Salt to taste

•2 Seasoning cubes

•½ cup crayfish

•1 cup palm oil

•1 cup periwinkles (Isam)

 

Directions:::

Step 1: The first step is to chop the leafy vegetables. Now you have to chop the vegetables really really tiny. Once you do that, set aside. 

Step 2: Soak the stock fish in hot water. This helps soften it. Set this aside. 

Step 3: In an empty pot, add the beef, pomo,shaki, pepper (blended), crushed seasoning, salt to taste. Add a little water and cook for about 25 minutes till it softens. Add the stock fish and keep cooking till the whole liquid in the pot dries up leaving the concentrated meat and fish stock. 

Step 4: Pour in the palmoil. This would mix with the concentrated meat and fish juice. Now, add the periwinkles, crayfish and water leaf into the pot. Leave to cook for about 3-5 minutes. During this period, the water leaf would bring out water. 

Step 5: Now its time to add the chopped ugwu leaves into the pot. The more ugwu leaves you add, the thicker and less fluid your soup would get. And this is what you want to achieve as your final result. 

Step 6: Leave to simmer for about 10 minutes before turning off the burner. And your Edikaikong Soup is ready. Serve with any form of swallow.