HOW TO PREPARE THE DELICIOUS EDIKAI IKONG WITH POUNDED YAM
Edikai Ikong is a delicious vegetable soup from Calabar, Southern Nigeria. It is made from an diverse choice of vegetables, palm oil and spices. This dish is simply scrumptious and a nation’s favourite. Hope you have fun cooking and consuming it.
– 1 tuber Yam
– 400g Ugu/pumpkin leaves
– 200g Waterleaves or Gure in Yoruba
– 1kg boiled assorted meat
– 200g Periwinkle
– 200g boiled Dried Stock Fish (pre-soaked)
– four pieces boiled Crabs and or Snails
– 100g Shrimps
– 50g Crayfish
– 300ml Palm oil
– 1 large Onion
– 1 large fresh tomato
– 2 or three pieces purple chilli peppers
– 10g Locust beans
– Maggi and salt
STEP 1 Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in some onions.
STEP 2 Add combined pepper and allow to cook dinner for 3 minutes. Slice in red chilli peppers, tomatoes to upload color and a little bit of chopped garlic (optional) then steam for 3 minutes.
STEP 3 Add the sliced waterleaves; do not add water because waterleaves generate water on their own. Now cook dinner for 3 minutes.
STEP 4 Add ultimate substances, periwinkle, shrimps, boiled inventory fish, smoked inventory fish, boiled assorted beef, crayfish, crabs, snails and locust beans.(Season with Maggi/ salt) Stir all of the components together, then leave for two minutes.
STEP 5 Add the Ugu, a bit of water then stir, leave for 2 minutes.
STEP 6 Serve with Pounded yam.
Seasoning Tip: Try the use of 3 cubes of Maggi and a pinch of salt to make certain your cooking by no means has an excessive amount of or too little salt. Always taste earlier than adding salt.