Edikang Ikong Soup Recipe. How to cook edikaikong soup the easy method.
Edikang Ikong soup is one of my favorite vegetable soups/stew.
I cooked this soup in thirty minutes, that is minus the time I used to cook the goat meat.
Goat meat is not as tough as beef so, it cooked fast.The quantity is much for this small cooking pot ,hence the constant spill each time I stir the pot.
INGREDIENTS FOR EDIKANG IKONG SOUP
- 3 large bunches of water leaf
- 2 kg goat meat OR 1 1/2kg beef
- 1 pack stock fish ears (optional)
- snails (optional)
- 1 cup ground crayfish
- 2 large smoked cat fish
- 5 cow skin (kpomo)
- 1 teaspoon pepper
- 1 medium onion to boil the beef
- 2 knorr cubes
- salt to taste
- water the exact level of steamed meat or a little bit below but NOT above. Water shouldn’t be too much.
This soup can also be served with pounded yam,semovita and all other forms of fufu. I can serve it with boiled rice too. It is best eaten fresh with a little crunchiness.
COOKING STEPS
- The washed goat meat is salted and boiled with some chopped onion and ground pepper.
- The washed and chopped kpomo is added with knorr cubes for some minutes and it is brought out again. Leaving kpomo to continue boiling reduces it’s size, that’s why I prefer to buy soft ones that cook fast.
- Once the pot boils and the goat meat is no longer red, I add the palm oil and cover. Raw palm oil taste is not nice in vegetable soups. It is best to give palm oil enough time to boil and mix with the content in the pot.
- After the oil boils well, I add enough ground crayfish with the washed smoked fish, check for salt and cover.
- The washed water leaf and ugu (fluted pumpkin) comes in last. At this point I don’t cover the pot anymore, but just continue to stir until the content is evenly mixed before turning off the heat and leaving the pot open to prevent retained heat from over cooking the tender veggies.
- IF YOU LIKE TO SQUEEZE OUT SOME GREEN CHLOROPHYLL BEFORE COOKING UGU AND WATERLEAF VEGETABLES, THEN FOLLOW THE STEPS BELOW. THE METHOD GIVES A BETTER TASTE THAN LEAVING THE GREEN INTACT….
- 1. When the meat and stock is ready, add palm oil at this stage if u don’t like d taste of raw palm oil.
2. When d stock is mixed wit Palm oil, add water leaf! After washing and chopping water leaf, you rinse and SQUEEZE out the slime. Then boil until it’s dry.
3. Add crayfish after water leaf (onions optional).1. When the meat and stock is ready, add palm oil at this stage if you don’t like the taste of raw palm oil .2. When d stock is mixed wit Palm oil, add water leaf! After washing and chopping water leaf, u rinse n SQUEEZE out d slime. Then boil until its dry.
3. Pls add crayfish after waterleaf (onions optional just for boiling the meats).4. Add ugu last ( u also squeeze out excess chlorophyll b4 cooking). As soon as it boils over, bring down d soup and. Let d heat cook it.
4. Add ugu vegetable last (u also squeeze out excess chlorophyll before cooking). As soon as it boils over, bring down the soup.
5. IF YOU DON’T CARE ABOUT LOSING NUTRIENTS, THEN LET IT BOIL LONGER UNTIL GREEN VEGETABLES ARE WILTED BEFORE TURNING OFF THE HEAT. YOU’LL ENJOY IT THOUGH.
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| edikang ikong soup recipe, fresh, simple and healthy |
If stock fish is present in your pot, boil it with the meat. I like to see all my meats and chew them, that’s why when I see that any meat or fish is tender and about to get crushed by my stirring, I immediately bring it out of the pot to return when the cooking is almost done.
TIPS:
- For goat meat, males cook faster. Female animals take longer to cook. Their meat is tough. I go for meat from male animals.|
- Do not add the smoked fish early because long cooking will crush it.
- Wash the ugu and water leaf together so that you don’t have to stir too much trying to get an even mix.
- I stopped par boiling water leaf long ago because, adding it at the same time with other vegetables tastes better and is healthier. Water leaf makes the soup watery only when it is over cooked.
- Cook vegetable soup in a big pot to avoid spillage from over load.*covers face*
For easy afang soup recipe, follow …
Nnaah menn, this is tantalizing. My favourite soup so far. In fact I will prepare it this weekend. I can't waite.
Thanks Metche, please do!
I love edikang Ikong so much! Yummy dis blog is d best! Aunty u too much
I love this soup.. Thanks madam.
I love this blog .. Thanks madam.
You make my head swell. Thank you sophistik8 makeovers!
I luvvvvv dis soup so much bt i hardly prepare it cos i dnt knw wch veg shud b more,i undastnd dat one of d veg(s) shud b more dan d oda,my question nw i̶̲̥̅̊s̶̲̥̅̊ wchhhhhh???? Pls Eya tell me cos i need 2 eat dis soup soonest b4 i lose my mind. #crying#
The water leaf should be more Chubby. A little ugu like one bunch can take like 3 bunches or even 4 of water leaf. Remember to wash both vegetables together so that they mix well before you add to the pot. Add them last and turn off the heat after a few stirrs.
Kooooool. ⌣»̶·̵̭̌·̵̭̌✽̤̈̊Ŧђɑ̤̥̈̊п̥̥̲̣̣̣kƨ̣̣̣̇̇̇̇✽̤̈̊·̵̭̌·̵̭̌«̶⌣ Eya. Pls remind me 2 kiss Ųя feet weneva i c u cos i sure wil find Ɣ☺ΰ.
#bearhug#
Hugs Chubby! Your returning to read my blog and even leaving comments is more than enough for me. I am truly grateful!
Bonario you dey here again?hian!this seems like a much saner blog though thanks for all the cool recipes
Ha ha ha, thank you.
Now I know y my veg soup is watery. Tnks
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lovely meals
nice blog. keep the recipes coming
Hmmmmmmm, wrong recipie again.
This is a calabar recipie, stop murdering our meals mbok mma.
Corrections again
1. When d meat n etc stock is ready, add palm oil @ dis stage if u don't like d taste of raw p.oil buh for christ sake not crayfish
2. When d stock is mixed wit P.oil, add water leaf! Water leaf dosent make soup watery, its d quantity of water u add to d pot in d name of stock! After washing and chopping water leaf, u rinse n SQUEEZE out d slime. Then boil until its dry
3. Pls add cryfish afta waterleaf (onions optional buh not in orig trad recipie)
4. Add ugu last ( u also squeeze out excess chlorophil b4 cooking). As soon as it boils over, bring down d soup and. Let d heat cook it.
5. U CaNNOT make edikangikong in 30mins, except u rnt calabar then you'v completely missed it.
6. I bet u dis only looks buh won't taste nice. Pls u can tech us how to make beneseed and groundnut soup, leave calabar recipies MBOK fi.
7. Ama Calabar Babe Original. Consult me for lessons. The afang recipie wil be wrong too: lemme check it out now.
Hmmmmmmm, wrong recipie again.
This is a calabar recipie, stop murdering our meals mbok mma.
Corrections again
1. When d meat n etc stock is ready, add palm oil @ dis stage if u don't like d taste of raw p.oil buh for christ sake not crayfish
2. When d stock is mixed wit P.oil, add water leaf! Water leaf dosent make soup watery, its d quantity of water u add to d pot in d name of stock! After washing and chopping water leaf, u rinse n SQUEEZE out d slime. Then boil until its dry
3. Pls add cryfish afta waterleaf (onions optional buh not in orig trad recipie)
4. Add ugu last ( u also squeeze out excess chlorophil b4 cooking). As soon as it boils over, bring down d soup and. Let d heat cook it.
5. U CaNNOT make edikangikong in 30mins, except u rnt calabar then you'v completely missed it.
6. I bet u dis only looks buh won't taste nice. Pls u can tech us how to make beneseed and groundnut soup, leave calabar recipies MBOK fi.
7. Ama Calabar Babe Original. Consult me for lessons. The afang recipie wil be wrong too: lemme check it out now.
Eya are u a new blogger? I guess. Calabar babe said my mind big time.
Expect critics and take corrections.
I love ur blog, blunders and all buh ur bloggers show that most naija women don't know how to cook.
I am also a chef and wil be d eraser while. U r d pencil: I wil correct all ur mistakes.
Mchewwww, delete comment ko, leave dem ni.
Eraser.
Eya are u a new blogger? I guess. Calabar babe said my mind big time.
Expect critics and take corrections.
I love ur blog, blunders and all buh ur bloggers show that most naija women don't know how to cook.
I am also a chef and wil be d eraser while. U r d pencil: I wil correct all ur mistakes.
Mchewwww, delete comment ko, leave dem ni.
Eraser.
Honey, I get you and I also get her. She sounds angry but I would prob type the same way if anyone suggested adding onions to ofe onugbo or ofe oha…we tend to be militant about our recipes…but you two calm down ok?
Calabar babe,be more civil. ..blog owner,grow a thicker skin
Calabar babe again? pls go catch some sleep and continue reading tomorrow!
I can see you clearly from here o.
You are Calabar babe.
I like you big time o!
Come on guys!madam corrector and madam blogger!
Blogger should grow a thicker skin.Don't take criticism personal.Not every ones gonna love your methods,and d corrector shld realise dis aint linda Ikejis blog.Take it easy.It doesn't mean either of u are wrong ok.
Thanks dear!
lesson learnt!
U r welcome.Am gonna b back to try somtin out later in d week..probably d akara or d spaghetti thingy. Or probably ogbono if I can find it.
Baby steps for me.
Good work to u.Just take it easy and emphasise dat dis IS the way YOU cook it.Doesn't mean there aren't other ways.U aren't sick with food poisoning yet.so ur ways are working.Good night!
U r welcome.Am gonna b back to try somtin out later in d week..probably d akara or d spaghetti thingy. Or probably ogbono if I can find it.
Baby steps for me.
Good work to u.Just take it easy and emphasise dat dis IS the way YOU cook it.Doesn't mean there aren't other ways.U aren't sick with food poisoning yet.so ur ways are working.Good night!
Mimi says,
Thanks Aunty. This is my first time on your blog. This is great. I love edi but always thought it was for pros. My husband is going to get a treat. Def bookmarked. I have my recipe for Chinese jollof rice. I'd love your take on it and tips on improving it.
Hi Mimi, thanks for bookmarking. When next you cook that your Chinese Jollof rice, if you can, take pictures and send to cuulme@gmail.com. I will publish it here, in your name.
That way, we all can make our different contributions in the comment section.
Thanks, and, looking forward to that YOUR recipe!
Good God! Only God knows how I stormed into this blog, guess it was through Linda Ikeji.
I've kept reading and reading how to cook different meal types. First thing I did was to download the menu timetable. I like food oo; especially the well cooked ones as these.
I was so confused I didn't know where to post a comment. I thought of sending you a mail but said, aw! This will be better on your blog.
Great work you do here. Great insights I have here. Great tryouts they'll be.
Success all the way.
Chinedum.
Eya,I tried ur method for edikaikon and I get my husband for d first time!d first time my husband wil finish his plate of food and request for more!thump up for u!
Thanks Chinedum, please don't forget to bookmark!
Thanks for sharing this good news! Have you tried him with the afang and okro soup recipes?
Already done that. A steady daily visiting site. See me drolling ooo.
Just emptied a hot plate of EBA and Edikaikong now!!!! Sis,ur d best
Plz for the edikang ikong,is crayfish compulsory coz I dnt eat crayfish plz reply me on ma email plz :spicygirl4real2009@yahoo.com
You can skip crayfish since you don't eat it. Use smoked cat fish.
Thanks Tina! I hope you didn't over cook the green veggies?
Please try other wives connection recipes too.
MADAM I am out to try this your recipe but how come I see no pepper in it. where does it come in.
Read cooking steps again! Pepper is boiled together with the meat.
Thanks Eya pls how much water will I add!and vegetable soup is nt suppose to be watery,so after boiling meat n the likes do I need to drain my meat?
No, don't drain the stock. Don't let the stock or water cover the meat completely. Let it stay below the meat. It is better to add a lil water if the soup is too thick than to get a watery pot of vegetable soup.
Pls can I use fresh blended pepper to prepare dis soup??
Yes Korede, you can.
Ok tanx…ama try it 2morow…my fingers r crossed on it thou
You are welcome Abi! My pleasure o.
oh boy! I have always wanted to learn how to cook this! thank you!!!
Thanks Debby. The quantity of water you add to the meat stock should be very little.
Once water leaf is added to the pot, stir briefly and turn off the heat. All vegetables have water in them, this water drains into the pot when the vegetable is allowed to boil.
*When water leaf is allowed to boil, it brings out water and makes the soup watery.* Enjoy!
This is certainly a simpler method of cooking this soup. I cook it sometimes, but worry about the watery outcome bcos it is not as thick as what am seeing now. Thanks for sharing.
Please cook it Bonario1 It will definitely come out like this if you cook with this recipe. Abeg let me not kill person o. You know what good food does to our system now.
Gawwwwd! I love gud food, am cooking dis dish dis week,I pray it comesout just d way I saw it here. Aunty Ojay u'll kill personooo.
~BONARIO~says so via NOKIA3310
preparing this ASAP!!!
I just stumbled on this blog now.. Thks loadz 4 d recipe n method.. Would be trying it out 2moro morning..
@ calabar babe, i hope u know we are in 21st century.ur method is old school mbok and it does not gives the body the required nutrients.So try to learn new ways of doing things.Stop criticizing others.if u are nt comfortable wit dis open ur own food blog and may be u tag it original calabar recipes lol. Thank u Eya. I'm gonna try it.
@calabar babe pls der is nothing wrong in u typing the way food is pepared and remember cooking isnt a rocket science,to be a good cook u do not always have to follow the exact way i tried dis with a bit of twist to mine and my hubby still loved it,try to be nice when correcting pple,@ Mrs Eya I feel its not right as a blogger to delete other pple's opinion because it didnt go dow well with u as long as its not vulgar (like d F* word and all dat).for example one of ur post about her aunt sleeping with a boy forming to b a family friend I posted a yoruba proverb in English to advice the poster a dumb lady turned it tribal and i carefully replied her choosing my words not to insult her U DELETED MY REPLY AND LEFT THE INSULT D IGBO LADY POSTED SHOULD I CONCLUDE THAT U R BEING TRIBALISTIC?COS DATS D WAY IT LOOKS TO ME AND MIND U IM MARRIED TO AN IGBO GUY! SO PLS IF U KNOW U CANT B HONEST WITH UR BLOG ITS BEST I LEAVE D SITE .
Sorry, your reply was accidentally deleted when I tried to spam another reply.
hmmmn nice
My goodness, this soup is enthising. I love what i see
Thank you.