EDIKANG IKONG SOUP

I just got back from a trip and my brother-in-law came visiting and there was absolutely nothing in the fridge. I hurriedly made this Edikang Ikong soup a deliciously rich Nigerian vegetable soup and it turned out quite delicious; I could testify  to this because my hubby and in-law asked for a second helping. I too partook and I must say I overfed myself. When it comes to vegetable soup I just love it, apart from it been tasty it's packed with a whole lot of nutrient. 

EDIKANG IKONG SOUP

The secret in retaining the nutrients in greens(vegetables) is not to overcook them; Always reduce cooking time to the barest minimum that way nothing is lost and you gain a lot in the long run. 

COOKING TIME - 60 MINS

Prep Time - 20 mins

Cooking Time - 40 mins 

INGREDIENTS

2 medium bunch ugwu leaves (fluted pumpkin leaves) washed & finely chopped. 

3 bunches water leaf washed & finely chopped

1kg beef, cut into large chunks

3 large dried catfish, deboned & torn into small pieces

1 medium dried stock fish 

1 large onion finely chopped

1 cooking spoon ground dried crayfish 

2 cooking spoons palm oil

2 tbsp fresh ground scotch bonnet pepper

2 seasoning cubes (Maggi)

2 cups of water

1 tbsp salt or to taste 

METHOD OF PREPARATION 

1.  Add beef to medium pot, season with 1 Maggi cube, 1 tbsp pepper, half onion, half salt & 1 cup of water. Place over medium heat and cook for 15 minutes or until meat is tender. 

2.  Wash stock fish thoroughly with warm water & salt. Add to the goat meat and steam for additional 10 mins. Add more water to pot to stop it from drying up. 

3.  Add 1 cup of water to slightly cover the steamed goat meat and stock fish. Add the dried catfish, pepper, onion, crayfish, Maggi, palm oil and salt to taste. Cover and allow to boil undisturbed for 15 mins.

4.  Add waterleaf and ugwu(fluted pumpkin leaf) stir to combine thoroughly, cover and cook for further 5 mins until aroma fills the kitchen.

5.  Stir, remove from heat and serve hot or warm. 

Bon Appetit

SERVING IDEAS - Serve with eba, pounded yam, semolina or steamed white rice. 

That the God of our Lord Jesus Christ, the Father of glory, may give unto you the spirit of wisdom and revelation in the knowledge of him: Ephesians 1:17