EDIKANG IKONG SOUP



REQUIREMENTS

- 8 medium pieces beef
- 6 medium pieces cow Skin
- 1 medium size smoked fish
- 4 medium size snails
- 1 small size stockfish head
- 4 Medium size bunch Ikong Ubong (pumpkin leaves)
- 2 medium bunch water leaves
- 1 small size Onion
- 5 medium size fresh pepper
- 3 cookingspoons palm oil
- 3 tablespoons crayfish (ground)
- 4 Maggi Cube
- 4 cups Water
- 2 cups periwrinkles(in Shell)
- Salt to taste.



What you do
Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground pepper, 2 maggi cubes and salt. Place on heat and cook for 30 minutes.

Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime.

Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.Rinse thoroughly with lots of cold water.

Periwinkle can be used either in the shell, which is the traditional way, or out of shell.Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud.

Add washed stockfish head to the meat pot and steam for about 15 minutes. Add the water, cow skin and cook till soft.Add the Crayfish, washed smoked fish, pepper and palm oil to the pot containing the meat, stockfish and cow skin.

Stir and allow boiling for about 10 minutes.Add the remaining maggi cube and the shredded water leaves.Stir and cover the pot, cook for about 2 minutes.Allow cooking for few minutes.

Add the shredded Ikong Ubong leaves, and cover the pot. Cook for 5 minutes Stir again thoroughly. Simmer for about 8 minutes, stir.Taste and add salt to taste. Simmer for another few minutes, Stir.

Remove from heat and serve with cassava fufu or Eba or Pounded yam.


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