APRON AND PANS - EDIKAIKONG SOUP
Ingredients
Serves 10
Stock fish head - medium size
500g Dried fish or roasted fish
1 cup of ground or pounded crayfish
Waterleaf - 10 to12 cups
Fluted pumpkin (ugwu leaf) - 6 to 7 cups
1 cup of palm oil
Meat of choice (preferably assorted meat)
Salt and pepper to taste
Seasoning cube
1 cup of periwinkles (optional)
2 spoons of ofor or achi (thickeners)
Half cup of onions
Preparation
1. Parboil meat with necessary ingredients - seasoning cube(s), half cup of onions, salt and other spice(s) of choice.
2. Cook for 10 minutes then add water and cook till meat is 70% softer for consumption, wash the dry fish and stock fish with hot water to remove sand and impurities then add to the cooking meat on fire (You can add this at the beginning if you have very dry fish).
3. Slice the ugwu leaves and water leaves to bits (this is normally done by the traders in the market (in Nigeria) but you can slice at home with the help of a very sharp knife and a chopping board. Pour the leaves in separate bowls and soak in water (not for long to preserve the nutrients in the leaves), wash to remove sand.
4. It is advisable to wash the leaves thoroughly before slicing. You can wash the fluted pumpkin before slicing but you will need to slice the water leaves before washing.
5. To the boiling meat on fire add 1 cup of palm oil (250ml), it takes lots of oil to prepare this soup.
6. Add salt and pepper to taste. Cook for 5-10 minutes, be sure the whole combination is boiling with very little trace of water
7. Stir, taste for salt and pepper before adding the water leaves, stir and allow to cook for about 3 minutes then add the ugwu leaves (fluted pumpkin), stir, add the pounded crayfish, pepper, periwinkles, seasoning cube(s). Stir, taste for salt. Add the ground ofor or achi, sprinkle a spoon or a little more, (not more than two spoons), stir. Cover half-way and allow to simmer for five minutes.
You just made delicious edikaikong soup! Serve with Nigerian fufu, semo, wheat, eba, or pounded yam.
Serves 10
Stock fish head - medium size
500g Dried fish or roasted fish
1 cup of ground or pounded crayfish
Waterleaf - 10 to12 cups
Fluted pumpkin (ugwu leaf) - 6 to 7 cups
1 cup of palm oil
Meat of choice (preferably assorted meat)
Salt and pepper to taste
Seasoning cube
1 cup of periwinkles (optional)
2 spoons of ofor or achi (thickeners)
Half cup of onions
Preparation
1. Parboil meat with necessary ingredients - seasoning cube(s), half cup of onions, salt and other spice(s) of choice.
2. Cook for 10 minutes then add water and cook till meat is 70% softer for consumption, wash the dry fish and stock fish with hot water to remove sand and impurities then add to the cooking meat on fire (You can add this at the beginning if you have very dry fish).
3. Slice the ugwu leaves and water leaves to bits (this is normally done by the traders in the market (in Nigeria) but you can slice at home with the help of a very sharp knife and a chopping board. Pour the leaves in separate bowls and soak in water (not for long to preserve the nutrients in the leaves), wash to remove sand.
4. It is advisable to wash the leaves thoroughly before slicing. You can wash the fluted pumpkin before slicing but you will need to slice the water leaves before washing.
5. To the boiling meat on fire add 1 cup of palm oil (250ml), it takes lots of oil to prepare this soup.
6. Add salt and pepper to taste. Cook for 5-10 minutes, be sure the whole combination is boiling with very little trace of water
7. Stir, taste for salt and pepper before adding the water leaves, stir and allow to cook for about 3 minutes then add the ugwu leaves (fluted pumpkin), stir, add the pounded crayfish, pepper, periwinkles, seasoning cube(s). Stir, taste for salt. Add the ground ofor or achi, sprinkle a spoon or a little more, (not more than two spoons), stir. Cover half-way and allow to simmer for five minutes.
You just made delicious edikaikong soup! Serve with Nigerian fufu, semo, wheat, eba, or pounded yam.
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