Ingredients with Measurements:
- 1 bunch of waterleaf
- 1 bunch of pumpkin leaves (Ugu)
- 1 cup of Egusi (melon seeds)
- 1 onion, chopped
- 2 red bell peppers, chopped
- 2 scotch bonnet peppers, chopped
- 2 tablespoons of crayfish
- 1/2 cup of palm oil
- 1 teaspoon of salt
- 2 seasoning cubes
- 2 cups of meat or fish stock
- 1 pound of assorted meat (beef, goat meat, cow leg, etc.)
- 1/2 pound of smoked fish
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. Wash the waterleaf and pumpkin leaves thoroughly and chop them into small pieces.
2. Grind the Egusi in a mortar and pestle until it becomes a smooth paste.
3. Heat the palm oil in a large pot and add the chopped onions, red bell peppers, and scotch bonnet peppers. Fry for 5 minutes until the onions are translucent.
4. Add the ground Egusi and fry for another 5 minutes until it turns golden brown.
5. Add the crayfish, salt, and seasoning cubes. Stir well.
6. Add the meat or fish stock and bring to a boil.
7. Add the assorted meat and smoked fish. Cover and simmer for 30 minutes.
8. Add the chopped waterleaf and pumpkin leaves. Stir well and cover the pot.
9. Simmer for another 10 minutes until the vegetables are cooked.
10. Serve hot with your favorite side dish.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 5g
Substitutions for ingredients:
- Spinach can be used instead of waterleaf and pumpkin leaves.
- Vegetable oil can be used instead of palm oil.
- Chicken or turkey can be used instead of assorted meat.
Variations:
- Add chopped tomatoes for a richer flavor.
- Use groundnut oil instead of palm oil for a different taste.
- Add chopped okra for a thicker consistency.
Tips and tricks:
- Use fresh ingredients for the best taste.
- Don't overcook the vegetables to maintain their nutrients.
- Add more or less pepper depending on your spice preference.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in a large bowl with a spoon.
Garnishes:
Chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with rice, yam, or plantains.
Suggested side dishes:
Fried plantains, boiled yam, or Jollof rice.
Troubleshooting advice:
- If the soup is too thick, add more stock or water.
- If the soup is too thin, add more vegetables or Egusi paste.
Food safety advice:
- Wash all vegetables and meat thoroughly before cooking.
- Cook meat to an internal temperature of 165°F.
Food history:
Edikang Ikong is a traditional Nigerian soup that originated from the Efik tribe in the southern part of Nigeria.
Flavor profiles:
Savory, spicy, and slightly bitter.
Serving suggestions:
Serve hot with your favorite side dish.
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Region: Nigerian