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| Edikang Ikong |
Ingredient
Beef ( 8 medium pieces cooked)
Ponmo (cow skin) ( 6 pieces cooked and cut)
Smoked fish ( 1 medium size) (Separated)
Stock Fish ( 1 cup cooked)
Dried prawns (1/2 cup)
Crayfish ( ground) 4 Tspns
Pumpkin leaves (substitute spinach) ( 2 bunches fresh or 2 packs frozen) *chopped and cleaned*
water leaves (substitute Water Cress ) (1 bunch) *chopped and cleaned*
Dry Pepper (1tspn)
Palm oil (1/4CUP)
Knor or maggi cubes ( 3 cubes)
salt to taste
Direction:
- In a large pot, combine the pre-cooked Beef, ponmo and stock fish. Add in 1 cup water, then add in the dried Prawns and crayfish. Simmer on medium heat until it starts to boil
- Add in the Knor cubes, dried pepper, salt and palm oil. simmer for another 5mins
- Add in the chopped water leaves, pumpkin leaves and smoked fish
- Stir, taste for seasoning.
- Simmer for another 10 mins. Stir. Remove from heat
Serve with your choice of Fufu, Eba or Pounded Yam. EnJoY
**Edikang Ikong is reminiscent of the Yoruba style Efo Riro, Both calls for similar ingredients. the major difference is the use of Pumpkin leaves (Ikong Ubong) for this soup, whereas Efo riro largely contains Tete, Shoko or yanrin. Also the steps to preparation are quiet different, there is an absence of a pepper sauce base in EdikangIkong, which is critical for Efo Riro**
