How to Make Edikai Ikong Soup With Pounded Yam
How to Make Edikai Ikong Soup With Pounded Yam
Edikai Ikong is a scrumptious vegetable soup from Calabar, Southern Nigeria. how to make edikai ikong soup with pounded yam. It is made from an assorted selection of vegetables, palm oil and spices. This dish is truly delicious and a nation’s favourite. Hope you have fun cooking and eating it.
INGREDIENTS Serves 4
– 1 tuber Yam
– 400g Ugu/pumpkin leaves
– 200g Waterleaves or Gure in Yoruba
– 1kg boiled assorted meat
– 200g boiled Dried Stock Fish (pre-soaked)
– 4 pieces boiled Crabs and or Snails
– 100g Shrimps
– 50g Crayfish
– 300ml Palm oil
– 1 large Onion
– 1 large fresh tomato
– 2 or 3 pieces red chilli peppers
– 10g Locust beans
– Maggi and salt
METHOD
STEP 1 Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in a few onions.
STEP 2 Add blended pepper and allow to cook for 3 minutes. Slice in red chilli peppers, tomatoes to add colour and a little bit of chopped garlic (optional) then steam for 3 minutes.
STEP 3 Add the sliced waterleaves; do not add water because water leaves generate water on their own. Now cook for 3 minutes.
STEP 4 Add remaining ingredients, periwinkle, shrimps, boiled stockfish, smoked stockfish, boiled assorted beef, crayfish, crabs, snails and locust beans. (Season with Maggi/ salt) Stir all the ingredients together, then leave for 2 minutes.
STEP 5 Add the Ugu, a bit of water then stir, leave for 2 minutes.
STEP 6 Serve with Pounded Yam.
Seasoning Tip: Try using three cubes of Maggi and a pinch of salt to ensure your cooking never has too much or too little salt. Always taste before adding salt. click here to order the ingredients from us