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Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines | Fish & ShellFish | Recipes
EDIKANG IKONG SOUP serves 4
Well famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country. 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.
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
I
medium
onion
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
Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.
Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required. Finally add the shredded ugwu / pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
Give
it
a
good
stir
and
gently
simmer
for
another
10
minutes
until
well
blended
and
the
aroma
fills
the
kitchen.
Remove
from
heat
and
serve
hot
with
Fufu
or
pounded
yam.
Courtesy of Laura Edet