Edikangikong
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.
1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Ingredients
1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Directions
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1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Ingredients
1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Directions
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1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Ingredients
1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Directions
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1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Ingredients
1 kg Pumpkin leaves
500 g Water leaves (Talinum Triangulare)
600 g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
200 ml Palm oil
1 tsp Periwinkle
2 medium onions
2 stock cubes
Directions
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