Ingredients with Measurements:
- 1 bunch of waterleaf
- 1 bunch of pumpkin leaves (Ugu)
- 1 onion, chopped
- 2 red bell peppers, chopped
- 2 scotch bonnet peppers, chopped
- 1 tablespoon of crayfish
- 1 tablespoon of ground pepper soup spice
- 1 tablespoon of palm oil
- 1 tablespoon of uziza leaves
- Salt to taste
- 1 pound of assorted meat (beef, cow skin, tripe)
- 1 cup of stockfish
- 1 cup of smoked fish
- 1 cup of periwinkle
- 1 cup of snails
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Wash the waterleaf and pumpkin leaves thoroughly and chop them into small pieces.
2. In a large pot, add the chopped onions, red bell peppers, and scotch bonnet peppers. Cook for 5 minutes.
3. Add the assorted meat, stockfish, smoked fish, periwinkle, and snails to the pot. Cook for 10 minutes.
4. Add the crayfish, ground pepper soup spice, and palm oil to the pot. Stir well.
5. Add the chopped waterleaf and pumpkin leaves to the pot. Stir well and cook for 5 minutes.
6. Add the uziza leaves and salt to taste. Stir well and cook for another 5 minutes.
7. Serve hot with your favorite side dish.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 15g
Protein: 25g
Carbohydrates: 30g
Fiber: 5g
Substitutions for ingredients:
- If you can't find waterleaf, you can use spinach instead.
- If you can't find pumpkin leaves, you can use kale instead.
- If you can't find uziza leaves, you can use basil instead.
Variations:
- You can add shrimp or crab to the pot for a seafood twist.
- You can add yams or plantains to the pot for a heartier meal.
Tips and tricks:
- Make sure to wash the waterleaf and pumpkin leaves thoroughly to remove any dirt or sand.
- Use a wooden spoon to stir the pot to prevent the leaves from breaking apart.
- Adjust the amount of pepper to your liking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the Edikang Ikong with Uziza in a large bowl or on a platter.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with white rice, fufu, or eba.
Suggested side dishes:
- Fried plantains
- Jollof rice
- Yam porridge
Troubleshooting advice:
- If the soup is too watery, cook it for a few more minutes to allow the water to evaporate.
- If the soup is too thick, add a little bit of water or stock to thin it out.
Food safety advice:
- Make sure to cook the meat and seafood thoroughly to prevent any foodborne illnesses.
- Wash your hands and utensils thoroughly before and after handling raw meat and seafood.
Food history:
Edikang Ikong is a traditional Nigerian soup that originated from the Efik and Ibibio tribes in the southern part of Nigeria.
Flavor profiles:
The soup has a savory and slightly spicy flavor with a hint of bitterness from the waterleaf.
Serving suggestions:
Serve the Edikang Ikong with Uziza as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Nigerian