Elements for Edikang Ikong Soup
1kg Pumpkin takes off
500g Water leaves (Talinum Triangulare)
600g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crawfish: to taste
200ml Palm oil
1 container Periwinkle
2 medium onions
2-3 stock blocks
The most effective method to Prepare
1. Wash and cut the pumpkin and water leaves into minor pieces. Place them in discrete strainers to deplete out all the water however much as could reasonably be expected.
2. Cut the Kanda into little pieces. Cook the meat, kanda and the dry fish with the 2 knobs of diced onions and the stock 3D shapes with as meager amount of water as could reasonably be expected.
3. At the point when the meat is done, include a liberal measure of palm oil, the crawfish and pepper and leave to bubble for around 10 minutes. The palm oil fills in as the fluid in the Edikang Ikong soup. You should attempt however much as could reasonably be expected to make it the main fluid in the soup.
4. Include the periwinkle and water leaves and leave to cook for an additional 5 minutes. You may need to cook for less time at this stage so the water leaves are not over-cooked.
5. Presently include the pumpkin leaves and salt to taste. Mix the substance of the pot extremely well and kill the warmth. Cover the pot and leave to remain for around 5 minutes.
Present with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam
Watch this video to help you as you get ready
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