Edikang ikong SoupC

Name: Edikang ikong SoupC
Total time: 7200 s
Yield: 7 servings
Cuisine: Nigerian
Ingredients: 1 kilo Assorted meats; 500 g Stockfish; 300 g Dryfish; 300 g Cow Skin; Periwinkles; leaves Sliced Ugwu; leaf Sliced Water; 1 Cksp Grounded Crayfish; 3 Cksp Palm Oil; 2 Medium Bulb Onions; 3 Knorr Cubes; to taste Salt; Scotch bonnet pepper

Oshim's Kitchen @cook_8719930

Abuja

Hey Foodies, I'm bringing you a, delicious, Fingerlicking, native soup synonymous to my state......Cross River. The people of Cross River are known for alot of good things especially their cooking skills as well as their accommodating and warm nature to both native and foreigners alike.....
This delicious soup is one which will make you forget your table manners and just eat away....😁
Let's get cooking

Oshim's Kitchen @cook_8719930

Saved

Ingredients

2hrs

7 servings

1kilo Assorted meats
500 gStockfish
300 gDryfish
300 gCow Skin
Periwinkles
leavesSliced Ugwu
leafSliced Water
1Cksp Grounded Crayfish
3Cksp Palm Oil
2Medium Bulb Onions
3Knorr Cubes
to tasteSalt
Scotch bonnet pepper

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Steps

2hrs

1

Wash your meats properly using salt and clean water.
2

Put washed meats into a deep, clean pot, add 1 Knorr cube, diced onions, pepper and salt, boil until tender
3

Add in washed Stockfish,dryfish, cowskin, cover pot and allow to simmer on medium low heat for 10minutes
4

Next, add water leaves, allow the water from the leaves dry out, add in blended cray fish, Knorr cubes, pepper, salt to taste, stir and add oil. Cover pot and cook for 10 mins
5

Add in ugwu leaves and periwinkles, stir thoroughly, cook for 5mins. Bring down from heat