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We hope you got benefit from reading it, now let’s go back to edikang ikong soup recipe. To cook edikang ikong soup you need 11 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Edikang Ikong Soup:
- Take Meats of your choice
- Provide Pumpkin leaves two bunch
- You need Water leaves three bunch
- Prepare Fresh atarodo pepper
- Prepare as needed Crayfish
- Take Periwinkle
- Take Stockfish pieced
- Use Bonga fish pieced
- Provide as needed Palm oil
- Get cubes Seasoning
- You need to taste Salt
Instructions to make Edikang Ikong Soup:
- How To - If you're using stockfish, dry Catfish, rinse them thoroughly with warm water and set aside. If it's the hard stockfish, put in a bowl, add warm water to it for sometime to reduce the hardness
- Make sure to slice your leafs and rinse thoroughly. Keep in separate sieve to drain water before you proceed with your cooking. - - Have your meats cleaned thoroughly. Steam the meats with seasoning cubes and salt as needed
- Make sure the water is reduced considerably or no water at all, at the end of the steaming. - - Blend your pepper and crayfish with very little amount of water or use dry blended pepper and crayfish. - - When the meat is done, add the blended pepper and crayfish to the meat.
- Add the stockfish, dry fish, bonga fish, Locust bean if using to the pot contents. - - Add palm oil and stir to combine. - Cover the pot, and to steam further for a little time - - Add the water leaf at this stage and allow to steam. Don't cover the pot again. Stir to combine
- The water leaf will give you the little water you need to absorb the pumpkin leaf. - - Add the pumpkin after about two minutes. Don't cover the pot - - Add your cleaned periwinkle to the soup. - - Allow to steam further until fully incorporated. - - Add seasoning cubes and taste for salt.
- You may not need much salt because of your seasoned meats. So watch it… - - Drop from heat when fully cooked with the oil showing up.
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