Ingredients for Edikang Ikong Soup
Pumpkin leaves | a big bunch
Water leaves | even bigger bunch
Beef, Kanda and Dry fish
Pepper, Salt and ground Crayfish - to taste
Palm oil | 30cl (about 1 small bottle of Coca Cola)
Periwinkle - 1 cup
Onions - 2 medium bulbs
Seasoning – 3 Maggi / Knorr cubes
Before you cook the Edikaikong Soup
Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.
When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as water in the Edikaikong soup. You should try as much as possible to make it the only liquid in the soup.
Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
The Edikang Ikong soup is ready to be served with Garri (Eba), Semolina, Amala or Pounded Yam.