Edikang ikong

Name: Edikang ikong
Total time: 5400 s
Yield: 4 servings
Cuisine: Nigerian
Ingredients: Stock fish; Dry fish; Grounded crayfish; Beef; Shaki; KPonmo; Palm oil; cubes Seasoning; Onion; Cameron pepper; Scotch bonnet; Salt; leaves Ugwu; leaves Water

ummu haneefa's Kitchen @33758034k

Abuja

#oct1rush# This is a type of soup that originated among the people of akwa ibom and River State in south eastern Nigeria,its considered a delicacy among some Nigerians.

ummu haneefa's Kitchen @33758034k

Abuja

#oct1rush# This is a type of soup that originated among the people of akwa ibom and River State in south eastern Nigeria,its considered a delicacy among some Nigerians.

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Ingredients

1hr30min

4 servings

Stock fish
Dry fish
Grounded crayfish
Beef
Shaki
KPonmo
Palm oil
cubesSeasoning
Onion
Cameron pepper
Scotch bonnet
Salt
leavesUgwu
leavesWater

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Steps

1hr30min

1

Wash beef and shaki put it in a pot add chopped onions pinch of salt and seasoning cubes allow to cook
2

When the meat is soft add KPonmo,stock fish, dry fish and allow to cook
3

Add grounded crayfish, grounded Scotch bonnet and Cameron pepper and palm oil stir then allow to cook
4

Wash and strain your ugwu and water leaves, stir the soup add ugwu cover and cook for 3min Add Water leaves stir and cook for 2 min and then off the cooker and serve with semo,eba or pounded yam.