Edikang Ikong Soup

Ingredients

• 1000 grams Ugu (Fluted Pumpkin leaves), shredded
• 500 grams Waterleaf, shredded
• 500 grams Assorted meats (Beef, Shaki, Ponmo)
• 200 grams Dried Fish and Stockfish
• 1.5 cups Palm Oil
• 0.5 cup Ground Crayfish
• 1 cup Periwinkles (shelled or unshelled)
• 1 large Onion, chopped
• 2 tablespoons Scotch Bonnet Peppers (Atarodo), blended
• 3 pieces Seasoning cubes
• 1 teaspoon Salt

Instructions

1. 1

   Wash and boil the assorted meats, stockfish, and dried fish with chopped onions and seasoning cubes until tender.

2. 2

   Ensure the meat stock is reduced to a very small amount (about half a cup) before proceeding, as the vegetables will release their own water.

3. 3

   Add the palm oil, ground crayfish, and blended peppers to the pot of cooked meat and stir well.

4. 4

   Add the periwinkles and let the mixture simmer for about 5 minutes on medium heat.

5. 5

   Add the shredded waterleaf first and cook for 3 minutes; it will release moisture and shrink significantly.

6. 6

   Add the shredded Ugu leaves and stir thoroughly to combine all ingredients.

7. 7

   Cover the pot and let it simmer for another 5 minutes, ensuring the vegetables do not overcook to retain their green color.

8. 8

   Taste for salt and seasoning, adjust if necessary, then remove from heat and serve.