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The Best Way to Prepare Edikang Ikong

Edikang Ikong (Vegetable) Soup

Ingredients

·         250g Pumpkin leaves

·         300g Water leaves

·         2kg Protein: Goat meat or cow head, cow skin (optional), dry fish, stock fish (optional)

·         Pepper and ground crayfish (to taste)

·         20ml Palm oil

·         1 cup periwinkle (optional)

·         1 big bulb of onion and 2 cloves of garlic

·         Nonsodium seasoning

·         Black pepper, parsley fenugreek, and cloves (optional but ideal for diabetics)

Directions

·         Wash and cut the fluted pumpkin leaves.

·       Wash and cut the water leaves into tiny pieces. After cutting, wash it again and squeeze out the water, put them in separate sieves to drain out all the water as much as possible.

·         Wash and cut the cow skin into small pieces.

·         Cut and wash the periwinkle with salt until it is clean.

·         Wash the proteins and put them in a cooking pot

·         Dice the onion, and use half a part to steam the meat with pepper, garlic black pepper, and cloves, all ground together and seasoning to taste.

·         Stir the ingredients together and place the pot on fire without adding water.

·         Allow it to cook with water from the proteins until the water is almost dry. Check and see if the meat is tender, if not, add little water and boil till the meat becomes chewable and the water has almost dry off.

·         Add the water leaf, then periwinkle and cover the put allow it to bring out water on its own cook for about 5 minutes.

·         Stir the ingredients together, add ground crayfish and allow it to boil for about 3 minutes

·         Add the pumpkin leaves, the remaining part of the onions, and seasoning to taste if need be.

·         Stir the contents of the pot very well till the pumpkin leaves mix well, add palm oil and stir again leaf for about 2 minutes.

·         Turn off the heat. Cover the pot and leave it to stand for about 5 minutes before serving.


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