Recipe: Appetizing Edikang ikong 'aka' vegetable soup

Edikang ikong 'aka' vegetable soup. Edikang Ikong Soup is the Classic Vegetable Soup in Nigeria, prepares with Ugu and Water Leaves. See how to win at preparing this soup. Before you prepare Edikang Ikong Soup.

Edikang Ikong (Edikaikong) soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted Edikang Ikong used to be referred to as the "soup of the wealthy", because of the variety of rich proteins used in making the soup; but today, anyone can. Edikang Ikong soup is one of my favorite vegetable soups/stew. Edikaikong is a Nigerian soup that is especially beloved because it is a valuable source of nutrition and vitamins. You can cook Edikang ikong 'aka' vegetable soup using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Edikang ikong 'aka' vegetable soup

1. It's of Ugu leaves (vegetable leaves).
2. You need of Water.
3. You need of Dry fish.
4. You need of Beef.
5. You need of Palm oil.
6. You need of Crayfish.
7. It's of Pepper.
8. Prepare of Seasoning.
9. You need of Salt.
10. You need of Stock fish.
11. You need of Onions.
12. It's of Kpomo.
13. It's of Perewinkles.

It is prepared with a combination of the following ingredients: crayfish, fish head stock, palm oil, ugwu leaves, waterleaf, Maggi cube, periwinkles, ofor, and onions. The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Edikang ikong is a vegetable soup that originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in Southeastern Nigeria.

Edikang ikong 'aka' vegetable soup step by step

1. Wash the ugu leaves and cut into very tiny pieces.
2. Wash the dry fish, stock fish, kpomo and perewinkles and set aside..
3. Once the meat is soft, add the dry fish, stock fish, kpomo, crayfish, pepper, salt and seasoning cubes. Cover the pot and allow it to cook well until the water dries up completely.
4. Wash the dry fish, stock fish, kpomo and perewinkles and set aside..
5. Once the meat is soft, add the dry fish, stock fish, kpomo, crayfish, pepper, salt and seasoning cubes. Cover the pot and allow it to cook well until the water dries up completely.
6. Once the water is dry, add the water leaves a d palm oil, cover it again and allow to cook for just about 2 minutes..
7. Stir well and then add the ugu leaves and perewinkles. Add some onions, cut into very tiny pieces and then cover the pot for about 30 seconds.
8. Stir it again and then turn out the heat. The whole idea is to have it very fresh and delicious.
9. Serve with any swallow of your choice or with while rice, boiled yam or plantain. Bon appètit!.

It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. Vegetable Soup With Ugu And Water Leaves Edikang Ikong Soup Recipe Flo Chinyere. A famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country. Onions is a no-go area for Edikang-Ikong soup. A typical preparation of the dish does not involve Onions, the elderly women will catsigate you for putting it.