Etinkeni Mmong Ikong

Name: Etinkeni Mmong Ikong
Cuisine: Nigerian
Ingredients: 2 bunch water leaf; 1 bunch uziza leaf; 1/2 kilo beef or goat meat; 2 medium Dry fish; 1 stock fish; 1 tbspn Crayfish; Ponmo; 2 spoons palm oil; Scotch bonnet pepper; 5 seasoning cubes; Salt

Hauwa Musa @aymats

Zaria

So I was surfing the nets for new cook ideas then I came across this recipe that the name is still very difficult to pronounce on doony's site. She called it the cousin to edikang Ikong. Exchanged the ugwu with water leaf and uziza leaf. It's so yummy and the aroma is phenomenal. Made this for my family and we enjoyed every little bit of it. #wazobia

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Ingredients

2 bunchwater leaf
1 bunchuziza leaf
1/2kilo beef or goat meat
2medium Dry fish
1stock fish
1 tbspnCrayfish
Ponmo
2 spoonspalm oil
Scotch bonnet pepper
5seasoning cubes
Salt

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Steps

1

Get the ingredients ready slice the water leaf as thinly as possible
2

Place a pot over heat pour in the beef,stockfish, dry fish and ponmo add the seasoning cubes and salt.
3

Pour some water and allow to cook until the water is almost dry add the blended pepper give it a stir cover and allow to continue cooking.
4

Pound the crayfish and the opehe together add to the pot add some Palm oil into it. Allow the water to almost dry up as the water leaf also has water.
5

Add the water leaf and uziza leaf into the pot and give it a good stir.
6

When the leaves wilt allow to cook through and it's ready to serve.
7

Serve with your favourite swallow I served mine with fufu.