Cookbook:Edikang Ikong Soup I
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Edikang Ikong Soup I | |
---|---|
Category | Soup recipes |
Servings | 5 |
Time | 1 hour 35 minutes |
Difficulty |
Cookbook | Ingredients | Recipes
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient info to make it without them |
Edikang ikong soup, often abbreviated to edikaikong soup is a Nigerian dish common among the Efik people. It is similar to afang soup and can be served with semo, ẹba, fufu, and other swallows.
Ingredients[edit | edit source]
- Beef, cut in pieces
- Dryfish
- Onions
- Seasoning cubes
- Palm oil
- Ground crayfish
- Ground chile pepper
- Periwinkles
- Waterleaf, washed and chopped
- Pumpkin (ugwu) leaves, washed and chopped
- Salt
Equipment[edit | edit source]
- Stove
- Pot
- Knife
- Cooking spoon
- Bowl/plate
Procedure[edit | edit source]
- Combine beef, dryfish, onions, and seasoning cube in a pot. Cover with a small amount of water. Boil until the meat is tender.
- Stir in the palm oil, ground crayfish, and ground pepper. Leave to boil for a few minutes.
- Stir in the periwinkles, waterleaf, and pumpkin leaves. Season with a pinch of salt to taste. Cover the pot, and cook for a few minutes.
- Serve the soup with sẹmo, ẹba, amala, cassava fufu, or pounded yam.