I often wonder which tribe has the best local foods in Nigeria and would give a standing ovation to the Calabar tribe. Alot of local dishes ranging from Edikang-ikong Soup, Editan Soup, Afia Efere Soup, Afang Soup and the almighty Ekpang Nkukwo Dish. Today's focus would be the Edikang-ikong Soup.
Edikang-Ikong Soup
Edikang Ikong is considered the most popular cosmopolitan dish. It is prepared with vegetable pumpkin leaves (ikong ubong/ugwu), water leaf (mong mong Ikong), fish, meat, periwinkle (mfi ikpok), palm oil, cray fish and other ingredients.
Recipe
1 Assorted meat (beef, oxtail, tripe, ponmo, bokoto and bush meat)
2 Snails (washed with lemon and limes)
3 450g/1lb stockfish (pre-soaked)
4 450g/1lb dry fish (thoroughly washed)
5 450g/1lb periwinkles
6 225g/8oz whole dry prawns
7 225g/8oz ground crayfish
8 1.35kg/3lb fresh Ikong ubong (pumpkin leaves; washed & shredded)
9 1kg/21b fresh waterleaf (washed and shredded)
10 200ml palm oil
11 600ml/1pt salt to taste
How to Prepare
Start by washing the meat thoroughly and placing it in a large pot. Add some sliced onions, Pepper and some meat stock. Cook for 30 minutes. Also wash the snail, Smoked dry fish and the periwinkles and process to add them to the pot of meat and cook for another 10 minutes. Finally add the shredded Ikong Ubong (pumpkin leaves) and waterleaf, mix in properly. Allow to simmer for 15 minutes and then add the crayfish and palm oil. Give it a good stir and gentle simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with full, garri or pounded yam.
Try it out and thank me later.
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