Easiest Way to Best Delicious Edikaikong soup

Easiest Way to Best Delicious Edikaikong soup Delicious, fresh and tasty.

Edikaikong soup. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Edikaikong soup has over the years topped the list of Nigerian popular soups because of its nutritional value and ease of preparation.

Edikang Ikong Soup is a highly nutritious, delicious and savory vegetable soup natively prepared using 'ugwu' (the native name for fluted pumpkin leaves) and Malabar spinach (locally called water leaf in Nigeria).

Edikaikong soup, also known as "Edikang Ikong soup" is a dish originating from Nigeria.

There are lots of variations for the soup.

You can have Edikaikong soup using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Edikaikong soup

1. It’s 2 bunch of waterleaf.

2. Prepare 1bunch of ugu leaf(pumpkin).

3. Prepare 1kg of beef.

4. You need 1kg of snail.

5. You need 1cup of periwinkle.

6. Prepare to taste of salt.

7. You need 1cup of dry fish.

8. It’s 3tbsp of crayfish.

9. Prepare 5 of pepper.

10. It’s 3cksp of red oil.

11. It’s 4 cube of knorr.

12. You need 1cup of kpomo.

13. You need 1bulb of onions.

For example, some people choose to add onions, while others choose to omit them.

Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood.

Edikang Ikong (Edikaikong Soup) Edikaikong soup is the real vegetable soup of the Ibibios or Efiks people of South South region in Nigeria.

The soup inv. more Nd Beau Ojodu, Ikeja, Lagos State Directions for making the Edikang Ikong Soup Cook the meat, stockfish and ponmo with the seasoning cubes and chopped onions till done.

Edikaikong soup instructions

1. Boil your meat and kpomo with onions, maggi and salt till cooked.

2. Add red oil, pepper and crayfish,the periwinkle and snail allow to boil till the snail is cooked..

3. Add the water leaf, allow the water to dry then add the ugu, check for salt..

4. Allow to simmer and enjoy your soup. serve with hot eba.

There should be as little water as possible in the pot when the meat and fish are done.

The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria.

Edikaikong is NOT a watery soup.

Maybe not as dense as Afang, but if you are left with the vegetables swimming in liquid you've done something wrong.

Most likely, you have used too much beef stock.