Wash vegetables properly to remove sand and grit. Slice thinly and set aside in a colander separately for water to drip.

Wash meat, ponmo, dry fish and stock fish. Dice the ponmo to desired size. In a pot combine all with salt and seasoning cube, onions and little water. Allow to cook till tender

Add pepper and ground crayfish to the boiling stock and correct seasoning if needed. Cover pot and allow stock to boil till almost dry. Quarter cup left.

Add waterleaf to the remainder of stock and meats. Add Palm oil to the waterleaf. DO NOT stir! Cover pot and allow the waterleaf steam until it has reduced in size. 5-10mins

Add in the pumpkin leaves (ugu) and then stir everything in pot. You may add sliced onions as a last step. Cover pot and leave for 30 secs.

Your waterless and tasty edikang ikong soup is ready.