Edikang ikong Soup
This is a delightful Delicacy from the South Southern region of Nigeria ( specifically Akwa Ibom and Cross River States) which never disappoints. This could well be the way to your Nigerian man's heart.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 350 g beef or smoked turkey (precooked)
- 300 g cow feet (precooked)
- 350 g stock fish (precooked)
- 1 pc African style dried fish (deboned and washed thoroughly (optional))
- 1/4 cup crayfish (coarsely blended)
- 5-6 cup meat stock
- 1 large onion (finely chopped)
- 1+1/2 cup Palm oil
- 1 tbsp ground Cameroon pepper or 2 Habanero peppers
- 226 g (8oz) Fresh Kale vegetable (chopped)
- 907 g (32 0z) Frozen Spinach (completely thawed and all liquid squeezed out)
- Salt and/or bouillon powder to taste
Instructions
- 1
Bring meat stock to a boil, Add ground crayfish and dry pepper. .
- 2
Pour Palm oil in a clean sauce pan over medium heat. When oil has heated up, pour chopped onions in. Stir and sauté for a minute.
- 3
Pour pre cooked meats into boiling meat stock. Then pour in the palm oil and sauteed onion mix.
- 4
Stir in, taste and adjust for seasoning accordingly. Cover pot and allow to simmer for about 2 minutes.
- 5
Stir in your completely defrosted and squeezed spinach, allow to simmer for about a minute, then stir in the chopped kale leaves.
- 6
Turn off heat and allow vegetable cook in residual heat.
- 7
Serve with any swallow foods of your choice. I served mine with oatmeal swallow.