Cookbook:Edikang Ikong Soup II
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Edikang Ikong Soup II | |
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Category | Soup recipes |
Difficulty |
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Cookbook | Ingredients | Recipes
Edikang ikong soup, often abbreviated to edikaikong soup is a common dish among the Calabar people of Nigeria.
Ingredients[edit | edit source]
- Meat (goat or beef), cut in pieces
- Cowskin (kpomo)
- Stockfish
- Onion, blended
- Seasoning cubes
- Salt
- Cameroon pepper (black pepper)
- Dryfish, washed
- Red and yellow bell peppers
- Onions
- Palm oil
- Ground crayfish
- Waterleaf
- Ugwu leaves
- Periwinkle
Procedure[edit | edit source]
- Combine the meat, cowskin, stockfish, blended onion, seasoning cube, salt, and Cameroon pepper in a pot. Cook the meat in its own juices before adding a small amount of water. Cook until the water is almost dried up.
- Add the dryfish.
- Blend the peppers and onions to a paste. Stir it into the meat.
- Stir in some palm oil and ground crayfish. Cook for about 8–10 minutes on low heat, stirring occasionally.
- Stir in the waterleaf, and cook for 2 minutes.
- Stir in the ugwu leaves and periwinkles. Stir, and cook for a minute.
- Adjust seasoning as needed, and remove from the heat.
- Serve with fufu, eba, pounded yam, or other swallows.