How To Cook Edika Ikong Soup

Edikaikong soup is the original soup from a Nigerian country. It is considered a healthy, savory, and delicious soup choice because it is made with fluted pumpkin (Ugu) leaves, and water leaves (Malabar spinach).

It is a soup of the wealthy because of the variety of rich proteins used. The meat, periwinkle, crayfish, periwinkle, and dried fish. These come together to make this delicious, nutritious, and sumptuous.

The name of this soup is derived from the main ingredients which are edika ikong, a leafy vegetable found in the tropics. The soup can be made with any type of meat but goat meat is the most popular. It can also be made vegetarian by using smoked fish or dried instead of meat.

The traditional preparation of edika ikong soup requires that the leaves be boiled for a long time until they are very soft. However, this step can be skipped by using pre-boiled leaves which are available in most Nigerian supermarkets.

The other ingredients are then added and cooked until tender. Edika ikong soup is usually served with pounded yam, garri, or eba (a type of cornmeal).

I was introduced to Edika Ikong Soup by my friend. It is a Nigerian soup made with vegetables, spices, tripe, cowhide, and other beef parts. I was hesitant to try it at first, but my friend convinced me to give it a try.

The soup is delicious! The tripe has a unique flavor that I really enjoy. I have now added Edika Ikong Soup to my list of favorite soups.

There is nothing like a hot bowl of soup to make you feel better on a cold day. And there is nothing like Edika ikong soup to make you feel better on a cold day. This soup is made with cow skin, tripe, and other intestines, which might not sound too appetizing, but the end result is a delicious and healthy meal.

If you want to learn how to make this soup, it’s not difficult. All you need are the right ingredients, a little bit of patience, and our step-by-step guide. When you are done, you will have a hearty and nutritious soup that is sure to warm you up from head to toe.

Ingredients for edikaikong soup

1. Goat meat.
2. Fluted pumpkin (Ugu) leaf
3. Waterleaf (Malabar spinach)
4. 1 Smoked fish
5. 2_3 Dried fish,
6. Kpomo and Assorted.
7. 1/2 cup of Periwinkle.
8. Stockfish of your choice.
9. Ground Crayfish.
10. Fresh pepper and dried pepper (Cameron pepper)
11. Sweet Palm oil
12. 2 Seasoning cubes
13. 2 medium chopping Onions
14. Salt

How to cook vegetable soup at home.

• Wash the goatmeat properly then put it in your cooking pot and set aside.

• Wash the kpomo very well, cut into tiny parts then wash again. Add to that same cooking pot.

• put the assorted in a bowl, wash as well for at least 3_4 times and put.

• Wash and debone the dried fish, stockfish, and then, put them in your cooking pot.

• Then season with half of the ground crayfish, half of the chopped onions, ground fresh pepper, and seasoning cubes to taste.

• Add a cup of water, then simmer the mixture until the meat is cooked through.

As you wait for the meat to get cooked.

How To Prepare Edika Ikong Soup.

• Pick and wash the water leaves with a big bowl for at least 5-6 good times to avoid sand in the soup. Allow the water to drain then, cut and set aside.

• Pick the ugu (fluted pumpkin) as well. Wash, cut, and keep in a separate bowl.

How to cook water leaf soup.

• Bring out the smoked fish to avoid scattering in the pot, put it in a bowl, cover, and set aside. Continue cooking until the stock is dried completely.

• Boil the cut water leaves in a separate pot till the water dried up completely. If you don’t have a water leaf, Spinach can serve as well.

• Add enough oil to your boiled water leaves, Pour the boiled meat then put the smoked fish and cook for about 5mins.

• Put the Ugu (fluted pumpkin leaves). Stir it very well, and don’t forget to taste for salt…please be mindful of it.
• Don’t allow the ugu to change color, stir consistently so it doesn’t get burned. Edikaikong soup is ready to bring it down.

• Dish with your turning spoon, at least three spoons on each plate, one or two goatmeat, stockfish, smoked fish, 2 assorted meat, and the kpomo.
• Serve with pounded yam, Eba, semovita, or any swallow of your choice. Enjoy yourself and thank me later.

If you have any leftovers, kindly pour the soup into a container, cover it and store it in the fridge for about 2_4 days.

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What is the difference between Afang and Edikaikong?

Afang and Edikaikong are two popular Nigerian soup dishes. They are both made with vegetables and meat, but they have different flavors and ingredients.

Afang is made with water leaves and Okazi, Edikaikong is made with water leaves and vegetables (pumpkin) which give it a bitter flavor. Afang also contains enough palm oil,

Afang soup has a slimy texture and a spicy flavor because of the ingredients used. Edikaikong soup has a thick texture and a salty flavor. Afang soup is usually eaten with fufu, while Edikaikong soup is eaten with pounded yam or eba.

Health benefits of edikaikong soup

Edikaikong soup is a Nigerian dish made with Edikaikong leaves, which are a rich source of vitamins and minerals. Here are ten health benefits of edikaikong soup:

1. Edikaikong soup is a good source of vitamins A, C, and E, as well as minerals like potassium, calcium, and magnesium.
2. The antioxidants present in edikaikong soup can help protect the body from free radical damage.
3. The vitamin C in edikaikong soup can help boost the immune system and fight off infection.
4. Vitamin A in edikaikong soup can help improve vision and keep the eyes healthy.
5. The calcium in edikaikong soup can help keep bones strong and prevent osteoporosis.

Conclusion

In conclusion, edika ikong soup is a delicious and healthy dish that is easy to prepare. It can be enjoyed by people of all ages, and it is a great way to introduce children to vegetables. Try this recipe today and you will not be disappointed!