How to cook Edikang Ikong soup – This very famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country.
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There are many myths attached to this superb soup but as you can see from the recipe given, it is only a simple vegetable soup.
What you need:
I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
4 snails (washed with lemon and limes)
450g / llb stockfish (pre-soaked)
450g / llb dry fish ( thoroughly washed)
450g/ llb periwinkles (top & tail)
22 5 § / 8oz whole dry prawns (cleaned)
225g / 8oz ground crayfish
1.35kg/3 lb fresh ugwu/pumpkin leaves (washed & shredded)
I kg /21b fresh waterleaf (prepared and washed)
200ml palmoil
600ml / lpt stock
salt to taste
Navigate using page below for instruction in making it
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