How To Prepare Edikaikong Soup
Edikaikong is a Nigerian soup that is especially beloved because it is a valuable source of nutrition and vitamins.
It is prepared with a combination of the following ingredients: crayfish, fish head stock, palm oil, ugwu leaves, waterleaf, Maggi cube, periwinkles, ofor, and onions.
The name edikaikong means vegetable soup, and it is often served with eba, pounded yam, fufu, or wheat.
RECIPE INGREDIENTS
Assorted Meats (Mixture of beef, goat meat, cow leg, Ponmo, Shaki)
3-4 cups Water Leaves, washed and thinly sliced
1.5 Cups Ugu Leaves, washed and thinly sliced
3-5 Pieces Yellow Scotch bonnet (Ata todo)
2 Cooking spoons Palm Oil
1 Medium Size Smoked/Dried fish
2 Medium size pieces Stockfish
1/2 Cup Raw King Prawns
3 Heaped Tablespoons Ground Crayfish
Boullion Cube
Salt to Taste
DIRECTIONS ON HOW TO PREPARE EDIKAIKONG SOUP
Soak your smoked/dry fish in hot water and clean to get rid of the dirts. Set aside.
Wash your meats thoroughly and transfer into a cooking pot. Place the pot on low heat, add a little water, the boullion cube(s) and salt to taste.
Steam the meats for 15-20minutes, this is so the meats release their own juices.
Blend yellow peppers. After 15 minutes, add 2 cups of water and the blended yellow Ata Rodo and cook on medium heat till tender. The amount of water you add will depend on the toughness of the meats you’re using.
When the meats are half cooked, add the Stockfish and cook till the Stockfish softens up.
When it’s soft, take out the stockfish and shed to smaller pieces, add back into the pot, also shred the smoked fish and add. Also the prawns, cook for 3 minutes.
Decant some of the stock, leaving just about 1/4 cup. Add the palm oil. Stir and combine, let this cook for 5 minutes, this is so the palm oil is fully dissolved and well combined with the meats.
Now, add the washed water leaves, combine thoroughly, turn the heat down to low, leave to combine for 3-5 minutes.
Now add the crayfish, stir and combine, cook for a minute. Now add the washed Ugu leaves
Combine the Ugu thoroughly, taste the soup for salt/seasoning and adjust if necessary.
Turn off the heat, then leave to simmer with the residual heat for 3 minutes. Be careful not to over cook your vegetables.
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Ingredients
Assorted Meats (Mixture of beef, goat meat)
3-4 cups Water Leaves, washed and thinly sliced
1.5 Cups Ugu Leaves, washed and thinly sliced
3-5 Pieces Yellow Scotch bonnet (Ata todo)
2 Cooking spoons Palm Oil
1 Medium Size Smoked/Dried fish
2 Medium size pieces Stockfish
1/2 Cup Raw King Prawns
3 Heaped Tablespoons Ground Crayfish
Boullion Cube
Salt to Taste
Instructions
- Soak your smoked/dry fish in hot water and clean to get rid of the dirts. Set aside.
- Wash your meats thoroughly and transfer into a cooking pot. Place the pot on low heat, add a little water, the boullion cube(s) and salt to taste.
- Steam the meats for 15-20minutes, this is so the meats release their own juices.
- Blend yellow peppers. After 15 minutes, add 2 cups of water and the blended yellow Ata Rodo and cook on medium heat till tender. The amount of water you add will depend on the toughness of the meats you’re using.
- When the meats are half cooked, add the Stockfish and cook till the Stockfish softens up.
- When it’s soft, take out the stockfish and shed to smaller pieces, add back into the pot, also shred the smoked fish and add. Also the prawns, cook for 3 minutes.
- Decant some of the stock, leaving just about 1/4 cup. Add the palm oil. Stir and combine, let this cook for 5 minutes, this is so the palm oil is fully dissolved and well combined with the meats.
- Now, add the washed water leaves, combine thoroughly, turn the heat down to low, leave to combine for 3-5 minutes.
- Now add the crayfish, stir and combine, cook for a minute. Now add the washed Ugu leaves
- Combine the Ugu thoroughly, taste the soup for salt/seasoning and adjust if necessary.
- Turn off the heat, then leave to simmer with the residual heat for 3 minutes. Be careful not to over cook your vegetables.
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Ingredients
Assorted Meats (Mixture of beef, goat meat)
3-4 cups Water Leaves, washed and thinly sliced
1.5 Cups Ugu Leaves, washed and thinly sliced
3-5 Pieces Yellow Scotch bonnet (Ata todo)
2 Cooking spoons Palm Oil
1 Medium Size Smoked/Dried fish
2 Medium size pieces Stockfish
1/2 Cup Raw King Prawns
3 Heaped Tablespoons Ground Crayfish
Boullion Cube
Salt to Taste
Instructions
- Soak your smoked/dry fish in hot water and clean to get rid of the dirts. Set aside.
- Wash your meats thoroughly and transfer into a cooking pot. Place the pot on low heat, add a little water, the boullion cube(s) and salt to taste.
- Steam the meats for 15-20minutes, this is so the meats release their own juices.
- Blend yellow peppers. After 15 minutes, add 2 cups of water and the blended yellow Ata Rodo and cook on medium heat till tender. The amount of water you add will depend on the toughness of the meats you’re using.
- When the meats are half cooked, add the Stockfish and cook till the Stockfish softens up.
- When it’s soft, take out the stockfish and shed to smaller pieces, add back into the pot, also shred the smoked fish and add. Also the prawns, cook for 3 minutes.
- Decant some of the stock, leaving just about 1/4 cup. Add the palm oil. Stir and combine, let this cook for 5 minutes, this is so the palm oil is fully dissolved and well combined with the meats.
- Now, add the washed water leaves, combine thoroughly, turn the heat down to low, leave to combine for 3-5 minutes.
- Now add the crayfish, stir and combine, cook for a minute. Now add the washed Ugu leaves
- Combine the Ugu thoroughly, taste the soup for salt/seasoning and adjust if necessary.
- Turn off the heat, then leave to simmer with the residual heat for 3 minutes. Be careful not to over cook your vegetables.