The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very. Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat. It is actually one of the native soups of the.
Edikang Ikong soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Edikang Ikong soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook edikang ikong soup using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Edikang Ikong soup:
- Make ready Ugu leave
- Get Waterleaf
- Prepare Meat
- Take Dry fish
- Make ready Stockfish
- Make ready Crafish
- Get Pomo
- Get Maggi
- Get Pepper
- Prepare Oil
- Make ready to taste Salt
I cooked this soup in thirty minutes, that is minus the time I used to cook the goat meat. Goat meat is not as tough as beef so, it cooked. Edikang Ikong soup has a thickish consistency, not watery, so be mindful of the amount of stock you use. To get the best out of your water leaves as well as reduce the amount of moisture incorporated. (Edikang Ikong).
Steps to make Edikang Ikong soup:
- Wash ugu and waterleaf then slice into tiny piece. Then drain water from each of it then put into different plate.
- Then wash meat, dryfish, stockfish and pomo into ur cooking pot, u then add your maggi, salt and pepper stir and place on the fire. Allow to cook.
- When cooked, add ur washed waterleaf and your crafish cover the the pot and allow to cook for some minute stir very well before you add the quantity of oil u want cover again. In all this don't add water. The water from the waterleaf is what we use in cooking the soup.
- After the oil has really mixed with the waterleaf add your maggi, and pepper and salt stir and taste before you then add ur last ingredient which is the ugu leave. Stir, taste and then put it down.
Edikang Ikong soup has a thickish consistency, not watery, so be mindful of the amount of stock you use. To get the best out of your water leaves as well as reduce the amount of moisture incorporated. (Edikang Ikong). Edikaikong is a Nigerian soup that is especially beloved because it is a valuable source of nutrition and vitamins. A famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country. What are Edikang Ikong soup ingredients?
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