Edika-Ikong Soup

Name: Edika-Ikong Soup
Cuisine: Nigerian
Ingredients: 1 kg Beef (cleaned and cut in medium sizes); 5 pcs Cow-leg(properly cleaned); 4 pcs Ponmo (cow skin; cleaned); 4 pcs Smoked fish (cleaned and deboned); 2 pcs big Stock Fish (properly cleaned in hot water and pieced); 1 milk-cup of Crayfish; 1 bunch Ugwu(chopped thinly and cleaned); 2 bunches water-leaves(chopped and cleaned) - the more the water-leaves the better for your soup because of the moisture); Periwinkles(optional); 1 -tsp of Dry Pepper; 3 pcs Yellow Scotch-bonnet peppers(blended with your Crayfish); 3 Cooking-spoons of Palm oil; 4 Maggi seasoning cubes; Salt(to taste)

The Oyin @cook_10170337

Edika-Ikong Soup

The Oyin @cook_10170337

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Ingredients

1 kgBeef (cleaned and cut in medium sizes)
5 pcsCow-leg(properly cleaned)
4 pcsPonmo (cow skin; cleaned)
4 pcsSmoked fish (cleaned and deboned)
2 pcsbig Stock Fish (properly cleaned in hot water and pieced)
1milk-cup of Crayfish
1 bunchUgwu(chopped thinly and cleaned)
2 buncheswater-leaves(chopped and cleaned) - the more the water-leaves the better for your soup because of the moisture)
Periwinkles(optional)
1-tsp of Dry Pepper
3 pcsYellow Scotch-bonnet peppers(blended with your Crayfish)
3Cooking-spoons of Palm oil
4Maggi seasoning cubes
Salt(to taste)

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Steps

1

1. In a large pot, combine your cleaned Beef, Cow-leg, ponmo, seasoning cubes and salt(allow to boil and bring out it’s juice). Add a cup of water(avoid having too watery stock) to cook for 15-minutes. Then once it’s getting soft enough, add your cleaned Stockfish.
2. Add your blended mix(crayfish Rodo(Scotch-bonnet)), 3-cooking spoons of palm-oil and cleaned smoked-fish and allow to simmer.
3. Taste for salt and add a tsp of your dried pepper and periwinkles. Simmer for another 5-mins.
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4. Add the chopped water-leaves first, stir and then Ugwu after about 30-secs and stir.
5. Simmer for another 5-mins. Stir. Remove from heat and serve.
6. Serve with your choice of succulent swallows!!!