Edikang Ikong Soup
Admin
Ingredients
- 400g water leaves, washed and shredded
- 200g ugu leaves (pumpkin leaves), washed and shredded
- 500g assorted meat (beef, cow foot, tripe)
- 200g stockfish, soaked and deboned
- 200g dry fish, soaked and deboned
- 200g crayfish, ground
- 2 tablespoons palm oil
- 2 onions, chopped
- 2 tablespoons ground pepper
- 3 seasoning cubes
- Salt to taste
Preparation Steps
- Place the assorted meat, stockfish, and dry fish in a pot. Add water, chopped onions, and seasoning cubes. Cook until tender.
- Add the water leaves to the pot and cook for 10 minutes.
- Add the ugu leaves, palm oil, ground pepper, crayfish, and salt. Stir well and cook for another 10 minutes.
- Simmer for a few more minutes, allowing the flavors to meld together.
- Remove from heat and serve hot with your choice of swallow or rice.
Video Tutorial
Priscilla Amoah
My name is Priscilla Amoah and I am a passionate food blogger and self-taught home cook. I have always loved experimenting with different flavors and ingredients in the kitchen, and I enjoy sharing my recipes through this blog. I believe that food has the power to bring people together and create meaningful connections, and I strive to create dishes that are both delicious and nourishing for the body and soul. I am constantly on the lookout for new and interesting ingredients and recipes to try, and I love hearing from my readers and incorporating their feedback into my cooking. Thank you for stopping by and I hope you enjoy my recipes as much as I enjoy sharing them with you!
