Edikaikong soup is one of the special delicacies of the Efik people of Akwa Ibom state. It is rich in vitamins and Minerals, owing to the use of surplus vegetables and palm oil. Amongst these vitamins are vitamins C and E, which are crucial immune-boosting elements. To prepare this soup, you would need
Ugu/pumpkin leaves
Water leaf ( I use it in same ratio as the Ugu leaves)
Protein of choice (I am using Goat meat, a little bit of chicken and smoked catfish)
Palm oil ( using adulterated oil ruins the taste and the outcome generally)
Fresh peppers and Onions
Cameron pepper
Crayfish
Ponmo...
Firstly, wash your vegetables with salt, and dice, pound your pepper, slice your onions into tiny bits, wash the smoked catfish with salt...

In a clean pot, wash your meat of choice and garnish with some of the chopped Onions, some bouillon (I am using just 2) and salt(I am not using any though). Add a tiny bit of water (half glass cup in my case). This is important because the signature Edikaikong is water-free.


Cook meat on low heat for 15 to 20 minutes depending on the intensity of your heat source. At the end of the 15 to 20 minutes, it is expected that your pot should be almost water-free. Remember that edikaikong is water free and palm oil serves as the liquid base.At this point, I will add my washed smoked fish and ponmo. Furthermore, I would add my pounded peppers, pounded crayfish, and generous amount of palm oil. Let the mixture cook until all the ingredients are "united in harmony" and all the bites are tender enough.


Add your chopped water leaf, mix properly and allow to cook on low heat for 3 to 5 minutes. Add your Ugu leaves, mix properly and allow to cook for 4 minutes. And your edikaikong is ready.

You can enjoy with any swallow of choice. I would have mine with unripe plantain swallow or eba and sobo tisane ( sobo infused with different fruit and spices blend)



Cc
MissyB3
Tjskii

You must to be a very good cook

Juliearth:
Edikaikong soup is one of the special delicacies of the Efik people of Akwa Ibom state. It is rich in vitamins and Minerals, owing to the use of surplus vegetables and palm oil. Amongst these vitamins are vitamins C and E, which are crucial immune-boosting elements. To prepare this soup, you would need
Ugu/pumpkin leaves
Water leaf ( I use it in same ratio as the Ugu leaves)
Protein of choice (I am using Goat meat, a little bit of chicken and smoked catfish)
Palm oil ( using adulterated oil ruins the taste and the outcome generally)
Fresh peppers and Onions
Cameron pepper
Crayfish
Ponmo...
Firstly, wash your vegetables with salt, and dice, pound your pepper, slice your onions into tiny bits, wash the smoked catfish with salt...

In a clean pot, wash your meat of choice and garnish with some of the chopped Onions, some bouillon (I am using just 2) and salt(I am not using any though). Add a tiny bit of water (half glass cup in my case). This is important because the signature Edikaikong is water-free.


Cook meat on low heat for 15 to 20 minutes depending on the intensity of your heat source. At the end of the 15 to 20 minutes, it is expected that your pot should be almost water-free. Remember that edikaikong is water free and palm oil serves as the liquid base.At this point, I will add my washed smoked fish and ponmo. Furthermore, I would add my pounded peppers, pounded crayfish, and generous amount of palm oil. Let the mixture cook until all the ingredients are "united in harmony" and all the bites are tender enough.


Add your chopped water leaf, mix properly and allow to cook on low heat for 3 to 5 minutes. Add your Ugu leaves, mix properly and allow to cook for 4 minutes. And your edikaikong is ready.

You can enjoy with any swallow of choice. I would have mine with unripe plantain swallow or eba and sobo tisane ( sobo infused with different fruit and spices blend)



Cc
MissyB3
Tjskii

Beautiful soup and an amazing technique you just dropped here, will sure try this out.

I have a question though...how do you prevent the waterleaf from "waterizing" the soup?

daddytime:


Beautiful soup and an amazing technique you just dropped here, will sure try this out.

I have a question though...how do you prevent the waterleaf from "waterizing" the soup?

Thank you! The waterleaf can only "waterize" the soup if it is morethan the pumpkin leaves. Also note that the only water I added in the soup was while cooking the meat and as at the time when I added palm oil, the water had dried up. Follow this technique and you will not have a waterized Edikaikong soup.

Abbeyme:
You must to be a very good cook

I think you may be right. Thank you!

Abbeyme:
You must to be a very good cook

I think you may be right. Thank you!

Juliearth:




Thank you! The waterleaf can only "waterize" the soup if it is morethan the pumpkin leaves. Also note that the only water I added in the soup was while cooking the meat and as at the time when I added palm oil, the water had dried up. Follow this technique and you will not have a waterized Edikaikong soup.

You is the best. Will sure follow these steps.

Thanks a ton.

daddytime:


You is the best. Will sure follow these steps.

Thanks a ton.

You are welcome a metric ton.

Juliearth:



You are welcome a metric ton.

Juliearth:




I think you may be right. Thank you!

Hi, I really like your kind of person and would love to know more about you... Stanley

fyneboi79:
Hi, I really like your kind of person and would love to know more about you... Stanley

Bros no allow them use soup trap u o

Juliearth:
Edikaikong soup is one of the special delicacies of the Efik people of Akwa Ibom state. It is rich in vitamins and Minerals, owing to the use of surplus vegetables and palm oil. Amongst these vitamins are vitamins C and E, which are crucial immune-boosting elements. To prepare this soup, you would need
Ugu/pumpkin leaves
Water leaf ( I use it in same ratio as the Ugu leaves)
Protein of choice (I am using Goat meat, a little bit of chicken and smoked catfish)
Palm oil ( using adulterated oil ruins the taste and the outcome generally)
Fresh peppers and Onions
Cameron pepper
Crayfish
Ponmo...
Firstly, wash your vegetables with salt, and dice, pound your pepper, slice your onions into tiny bits, wash the smoked catfish with salt...

In a clean pot, wash your meat of choice and garnish with some of the chopped Onions, some bouillon (I am using just 2) and salt(I am not using any though). Add a tiny bit of water (half glass cup in my case). This is important because the signature Edikaikong is water-free.


Cook meat on low heat for 15 to 20 minutes depending on the intensity of your heat source. At the end of the 15 to 20 minutes, it is expected that your pot should be almost water-free. Remember that edikaikong is water free and palm oil serves as the liquid base.At this point, I will add my washed smoked fish and ponmo. Furthermore, I would add my pounded peppers, pounded crayfish, and generous amount of palm oil. Let the mixture cook until all the ingredients are "united in harmony" and all the bites are tender enough.


Add your chopped water leaf, mix properly and allow to cook on low heat for 3 to 5 minutes. Add your Ugu leaves, mix properly and allow to cook for 4 minutes. And your edikaikong is ready.

You can enjoy with any swallow of choice. I would have mine with unripe plantain swallow or eba and sobo tisane ( sobo infused with different fruit and spices blend)



Cc
MissyB3
Tjskii

Hope you're ready to receive plenty boys for your house. Hunger dey town o

wow.. what marvels me is that she's not from my place o.. but can cook like this.

speechless

Trustme2:

Bros no allow them use soup trap u o

Thanks man...I gat the redpill in me.

Trustme2:

Hope you're ready to receive plenty boys for your house. Hunger dey town o

What better way to show love this season than to share?

Juliearth:







What better way to show love this season than to share?

Ok na. Show me love na. Can I send my Account Number?

Trustme2:

Ok na. Show me love na. Can I send my Account Number?

Sorry, I would prefer to use the funds to prepare another pot of soup to "lure single men on nairaland"... Or isn't that your conclusion/judgement as to why I created this thread? Your understanding is highly flawed on the aforementioned. Some of us share these recipes because cooking is a passion, it is our own way of killing boredom and so on. You must also understand that we are not in the stone age where women "trap" men with their cooking skills. Grow up!

Cc
ceeceeuwa

Juliearth:
Cc
ceeceeuwa

Now you come! Nice one!!!

ceeceeuwa:

Now you come! Nice one!!!

Aii dear!

The first thread you commented on was for eforiro and not edikaikong.

I like the title Anti Covid 19 edikaikong.

How I wish boss Mostafa will get to eat the soup so that he will forget everything he has planned to do with the Satanic Bill Gates covid vaccines