EDIKANG IKONG SOUP- A must eat for tourists in Nigeria.

EDIKANG IKONG SOUP
Edikang Ikong is a vegetable soup that originated among the people of Akwa Ibom state and Cross river state in southeastern Nigeria.It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance.Edikang Ikong is a very nutritious soup and is expensive to prepare, and has been described as being mostly eaten by rich people in Nigeria

WHAT YOU NEED

Assorted meat (beef, oxtail, tripe, ponmo, bokoto and bush meat), snails (washed with lemon and limes)
stockfish (pre-soaked)
dry fish (thoroughly washed)
periwinkles
whole dry prawns (cleaned)
ground crayfish
fresh Ikong ubong (pumpkin leaves; washed & shredded)
fresh waterleaf (washed and shredded)
palm oil
stock
and salt to taste

NUTRITIVE VALUE
It is balanced in essential nutrients such as Iron, Proteins, Vitamins and Minerals.
Preparation
Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some meat stock. Place on heat and cook for 30 minutes.
Meanwhile, remove the snail from the shells and wash thoroughly with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes in order to kill any insect and loosen any sand or dirt.

Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat and cook for another 10 minutes and add more stock fish if required. Finally add the shredded Ikong Ubong (pumpkin leaves) and waterleaf, mix in properly. Allow to simmer for 15 minutes and then add the crayfish and palm oil. Give it a good stir and gentle simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with fufu or pounded yam.

Time
10-20minutes
DO’S and DON’T’S
Some of the factors to consider when preparing edikang ikong includes:
Ratio of pumpkin leaves to water leaves i.e more water leaves than pumpkin leaves
Method of washing water leaves prior to cooking ie only wash and drain don’t rub. Dnt becomes a nutrient serial killer.
Flavouring
Quality and taste of palm oil

This delicacy is a must eat for tourists in Nigeria.
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