Edikangkong soup is a very tasty soup cooked with lots of vegetables, some fish, onions, meat, salt etc. This is a well famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country.
There are many myths attached to this superb soup but as you can see from the recipe given, it is simply a vegetable soup.
Below is the ingredients and instructions for cooking Edikangkong soup:
* I kg/2 1b assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
* 4 snails (washed with lemon and limes)
* 450 gm /l lb stockfish (pre-soaked)
* 450 gm /l lb dry fish ( thoroughly washed)
* 450 gm/l lb periwinkles (top & tail)
* 225 §/8 oz whole dry prawns (cleaned)
* 225 gm / 8 oz ground crayfish
* I medium onion
* 1.35 kg/3 lb fresh ugwu/pumpkin leaves (washed and shredded)
* I kg /2 1b fresh waterleaf (prepared and washed)
* 200 ml palmoil
* 600 ml/l pt stock
* salt to taste
Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. 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.