Edikang ikong 'aka' vegetable soup

Name: Edikang ikong 'aka' vegetable soup
Total time: 3600 s
Cuisine: Nigerian
Ingredients: Ugu leaves (vegetable leaves); leaves Water; Dry fish; Beef; Palm oil; Crayfish; Pepper; cubes Seasoning; Salt; Stock fish; Onions; Kpomo; Perewinkles

CookWithDorah - AbujaMom❤ @cook_13861129

Abuja - Nigeria

I chose to nickname this "AFRICAN BLOOD TONIC"

CookWithDorah - AbujaMom❤ @cook_13861129

Abuja - Nigeria

I chose to nickname this "AFRICAN BLOOD TONIC"

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Ingredients

1 hour

Ugu leaves (vegetable leaves)
leavesWater
Dry fish
Beef
Palm oil
Crayfish
Pepper
cubesSeasoning
Salt
Stock fish
Onions
Kpomo
Perewinkles

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Steps

1 hour

1

Wash the ugu leaves and cut into very tiny pieces
2

Wash the dry fish, stock fish, kpomo and perewinkles and set aside.
3

Once the meat is soft, add the dry fish, stock fish, kpomo, crayfish, pepper, salt and seasoning cubes. Cover the pot and allow it to cook well until the water dries up completely
4

Once the water is dry, add the water leaves a d palm oil, cover it again and allow to cook for just about 2 minutes.
5

Stir well and then add the ugu leaves and perewinkles. Add some onions, cut into very tiny pieces and then cover the pot for about 30 seconds
6

Stir it again and then turn out the heat. The whole idea is to have it very fresh and delicious
7

Serve with any swallow of your choice or with while rice, boiled yam or plantain. Bon appètit!