Edikaikong Soup
Vegetables are good for our health and those in Nigeria do a lot of it, with different traditional soups from various parts of the country.
Today’s focus is edikaikong soup. The two main green leaves in the soup are water leaves and Ugu or Pumpkin leaves as it is widely known. the soup is rich, because it contains vitamins. Different types of meat are used to cook the soup [depending on the type of meat you want to use].
Ingredients:
Water leaves
Ugu
Beef
Dry fish
Stock fish
Palm oil
Seasoning
Salt
Pepper
Cry fish
Directions:
Firstly, wash all vegetables very well, then slice them and set them aside. Wash the meat, stock fish, dried fish, place in the pot, spice it up and cook. When the meat is ready add other ingredients.
Add crayfish, pepper, seasoning, and stir. Allow to cook…
When it is well cooked add palm oil and allow to cook for few minutes. Make sure that the mixture should not have a lot of water.
When it is well cooked it should look like the picture above, then add the water leave first, this will enable the water leave to cook well and allow the water in it to come out.
The picture above is the water leave, I got it frozen here, but the fresh one would be better. Some people use spinach in place of the water leaves.
The picture above is the Ugu leaf or Pumpkin leaves as it is widely known, I also got it frozen.
The picture above shows the water leave cooking, after which the Ugu will be added and allowed to cook until it is ready.
And the soup is ready, you could enjoy this soup with Eba, semovita, fufu, pounded yam. Try this simple steps and enjoy.
Contributed by Akumabee’s Plate on: http://africfood.blogspot.co.uk/
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