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You remember I told you in THIS POST that edikai ikong soup is my husband’s favorite.
so today I decided to share my recipe so that you can try it for your husband too and hopefully it becomes his favorite too.
That is what this blog is all about,sharing and learning.
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria.
If you are not from these places or you have not tried or heard about edikaikong soup,then this post is for you
This recipe is really simple and easy to prepare so you dont spend hours in the kitchen.
This is actually my first post about food..Am not a pro chef, I would just share my own method..
I actually learn this from my calabar room mate back in my university days
THINGS THAT I USE
Periwinkles (with or without shell)
BEFORE YOU START COOKING:
* Wash all your meat, stockfish, kanda, periwinkles with plenty water and salt
* Grind the crayfish, peppers
* Chop my onions
* cut my kanda into small pieces
* With plenty of water and salt,i wash and cut the ugu and water leaves. Put them in separate sieves to drain out all the water as much as possible. I do not squeeze or wring my vegetables like some recipes suggest because I would lose some nutrients by doing that.
HOW I PREPARE IT:
I added the meat,stockfish, dried fish, smoked fish, periwinkle and kanda in a pot with very little water, the palm oil serves as the liquid in the Edikang Ikong soup.
Added my knorr cube, salt(be careful not to put too much),dried pepper and chopped onions
I allowed to cook for a while until the meat and the stockfish is cooked, I then add my crayfish followed by my waterleaf
I leave it to cook for about 5minutes, I then add my ugu leave, followed by palm oil (yay i put my palm oil last).
Stir the contents of the pot very well and turn off the heat.
its a very quick,easy and very nutritious dish
I serve Hubby’s own with eba and he can eat two portions but you can serve your husband with any swallow of his choice. I hope you enjoyed this post. Happy cooking….don’t forget to thank me lerra
I know there are other ways of preparing edikaiikong so free feel to share your own method with us in the comment section below
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