Fred Morgan
Edikaikong is a much desired and delicious vegetable soup native to the Efiks of Calabar, Southern Nigeria. It is very nutritious due to its being made from an amazing selection of vegetables, natural oil and spices. This dish is truly delicious and a popular favorite to well celebrated restaurants locally and internationally.
INGREDIENTS
- Yam tuber
- Ugu/pumpkin leaves
- Water-leaves or Gure in Yoruba
- Boiled assorted meat
- Periwinkle
- Boiled Dried Stock Fish
- Boiled Crabs and or Snails
- Shrimps
- Crayfish
- Palm oil
- Large Onion
- Large fresh tomato
- Red chili peppers
- Locust beans
- Seasoning
METHOD
STEP 1
Begin by frying the palm oil into a deep cooking pan, as it fries, add sliced/diced/mince onions.
STEP 2
Add blended pepper and allow it to cook for 3 to 5 minutes. Add the sliced red chili peppers into the pan. (add tomatoes to color and add a little bit of chopped garlic (optional) then steam for 3 to 5 minutes).
STEP 3
The sliced water-leaves can be added now; be careful not to add water because water-leaves generate water on their own. Now cook for 3 to 5 minutes.
STEP 4
Add remaining ingredients, periwinkle, shrimps, boiled stock fish, smoked stock fish, boiled assorted beef, crayfish, crabs, snails and locust beans. Add the seasonings and stir all the ingredients together, then leave for 2 to 5 minutes.
STEP 5
Add the Ugu (vegetable leaves), a bit of water and stir, leave for 2 to 5 minutes.
STEP 6
Serve with Pounded yam, Cassava flour, Whole wheat.
Tip: Try using three seasoning cubes and a pinch of salt to ensure your cooking never has too much or too little salt. Always taste before adding salt.
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