Prepare your ingredients accordingly. Slice the vegetables, blend the pepper, wash and sock the stock fish in hot water

FinallfinfIn a pot, add your washed beef, snail and ponmo. Boil with salt and stock cube

After like 20 mins add the stock fish, blended pepper and palm oil. Let it cook for like 10 mins

Then add the water leaf stir and cover. Let it cook for another 10 mins

Finally add the ugwu and powder crayfish stir and cover let it cook on low heat for like 4 minutes

Your delicious edikang ikong soup is ready serve with any swallow of choice