Edikang Ikong soup belongs to the people of cross river State and Akwa ibom who are from Efiks. One importance of Edikang Ikong soup is that it replenishes the body especially when recovering from an illness.
This soup is been prepared with water leaves and ugu leaves. Edikang soup is an expensive one to prepare which is said to be eaten by the rich people in Nigeria.
INGREDIENTS
• 1 bunch Water leaves
• ½ bunch Ugu leaves
• 1 cooking spoon palm oil
• Goat meat or beef any one of your choice
• Stockfish
• Shaki
• cow skin also known as ponmo
• 1 handful crayfish- ground
• 2½ knorr cubes
• 2 cup periwinkles
• ½ onion (optional)
• Habanero pepper
• Salt (to taste)
PROCEDURE
In a cooking pot add your meat, stockfish, ponmo, knorr cubes and chopped onions( like I said before it is optional) till they are well cooked, please make sure to leave a little water in the pot after it has done already. Sieve the stock from the meat and set aside
In that same pot pour your palm oil , add the periwinkles, crayfish, then cook for 5-10 minutes, make sure to stir it often .
Add your freshly chopped water leaves, ugu leaves and pepper. cover and cook for 3 minutes.
When that is done open the pot and stir, add the fish and meat that was been set aside earlier, then stir very well till everything is fully combined together.
Allow to cook for another 5 minutes then your soup is ready.
It can be served with any Nigerian fufu, garri, semo, and wheat of your choice
