Skip to main content

How to make Edikaikong Soup


Hello People,

It's been a minute, I have been pretty busy these days. Will try my best not too "disappear" for too long.
Edikaikong or Vegetable soup originates from the Efik People of Akwaibom and Cross River States. This soup is made with a generous amount of Vegetables which makes it one of my favorite Nigerian Soups. Ugu leaves (Fluted Pumpkin) are very low in calories and contain no saturated fats or cholesterol. Studies have shown that when the essential nutrients are not destroyed, it has the capacity to increase red blood cells within a short period of time. They are a rich source of Minerals like Iron, magnesium, potassium and vitamins K, C, E and many of the B Vitamins.


A plate of Edikaikong soup
Ingredients:
Ugu leaves (Fluted Pumpkin)
Water leaves
2 cooking spoons Palm Oil
2 cooking spoons of Crayfish
A hand full of Dry prawns (Oporo)
Fresh pepper (Grinded)
1 kg of Beef
1/2 kg of Shaki
200g of Kpomo  (Chopped)
100g of stock fish (Okporoko)
Seasoning
Salt to taste

Direction:
1. Wash water leaves and ugu leaves thoroughly and drain in separate sieves.
2.Wash, season & boil beef and shaki. The volume of water used in boiling the beef should just be enough to cook it. The stock produced will be used as the base for the soup, and Edikaikong soup needs very little water cos of the water leaves.
Just before the beef is tender, add kpomo and stock fish, cook for 10 minutes.
3. Add the palmoil into the pot of beef, allow to dissolve into the stock, then add fresh pepper, stir, allow to cook for 5minutes. Add the water leaves, salt and  crayfish, stir and allow to cook for 5 minutes.
4. Add Ugu leaves, stir and simmer for 2 minutes. Turn off heat and Voila!

Enjoy hot with Eba, Semovita, Pounded yam, Wheat or any other swallow of your choice. It can also be eaten with White Rice.

N/B: Edikaikong is usually cooked with Perewinkle (Isam) (with the shell) but didn't use it here, cos I couldn't get at the Market (I live in the Northern part of Naija), it's not very common here unlike in the South-South.  If you use Perewinkle, you add it at the same time with your water leaves.


Top L-R: Water Leaves, Ugu leaves
Down L-R: Dry prawns, Pepper, Stock cubes and stock fish


Chopped kpomo


Eba and Edikaikong soup
Kitchen Tips:
* The water leaves should be more than the pumpkin leaves, in a ratio of 2:1
*Ensure you squeeze the water leaves properly before putting in the sieve to drain as much water as possible else this will make your soup watery.
* Don't over cook the leaves as overcooking tends to kill the nutrients in the Vegetables
*Edikaikong doesn't like water, so remove the excess stock from the beef before you start cooking the soup.



Regards,
Nitie

*Always wash your hands before and after handling food items.
Labels:

Comments

Post a Comment

Popular posts from this blog

How to make White (Nsala) Soup

  Hello People,   Thanks to all you beautiful people who read my posts, keep reading and be sure to get new twists to your regular dishes. White soup is called Nsala Soup by the Ibos and Afia Efere by the Efiks. It is one of the simplest Naija soups in terms of time taken in preparation and ingredients used. It also doesn't contain palm oil, hence the name. It is basically made with the stock gotten from boiling your animal protein like beef, chicken etc. I got to know about this soup during my Uni days. There was this Restaurant that students usually patronized mostly for their White Soup, theirs was the best then. I remember asking one of the waiters for thé recipe, he was kind enough to give me but I never tried it till recently.  Nsala  soup is usually made with uziza leaves, but for this recipe, I used scent leaves I forgot to buy at the market (can't watch), but since I had scent leaves at home, I used it, still came out well. A plate of White Soup Ingre
3 comments
Read more

How to make Steamed Eggs

  Hello People,   It's been a while. Sorry I have been MIA. I must say blogging ain't beans man. For me that blogs about food recipes, I have to take pics at every stage of my cooking and this can be very tiring, but for you my dear readers, I will do my best. At this point, I'd like to shout out to bloggers like Linda Ikeji and co who post daily. I'm new to the blogosphere so with time I will "catch up" *winks A plate of steamed egg To the business of the day. If you are tired of eating boiled eggs, and you don't wan go close to fried eggs, then this post will put a smile on your face cos you will have the opportunity to eat eggs. Last Christmas, I made this for the family, and everyone loved it. When I was preparing it, my sis was like "which one is steamed egg again", I winked and kept sealed lips, then she added, "will one egg be sufficient for each person?" I'm like wait and see. When I was done, she kept "wow
11 comments
Read more

How to Make Draw (Ogbono) Soup

Hello People, Ogbono Soup is commonly referred to as Draw Soup, because of its slimy consistency. This soup is made from Ground Ogbono (Wild African Bush Mango) seeds, very common in Naija Markets and African Shops Abroad. Depending on your preference, you could add Ugu (Fluted pumpkin) leaves, Uziza leaves, Okro or even cook without leaves. Some people even add Egusi(melon seeds) to theirs (though i haven't tried this). For me, I prefer using Uziza leaves cos of the aroma and flavor it gives to soups, but for this recipe i used Ugu leaves. I was thought how to make this Soup by my neighbor during my Uni days, Shout Out to Kome, I'm sure she may not even remember this. Kome, hope i make you proud! A Plate of Ogbono Soup Ingredients: - 1 Cup of Ogbono seeds - A handful of Ugu leaves (Shredded) - 3 Cooking spoons of palmoil - 1kg of Beef - 150g of Stock fish - A handful of dry prawns (oporo) (Optional) - A cooking spoon of Crayfish (Grinded) -3 table spoons of g
7 comments
Read more