Pounded yam served with Edikaikong soup, ponmo, fish, and meat is a classic Nigerian dish that is loved for its rich flavor and satisfying texture. This dish is perfect for special occasions or as a comforting meal on a cold day.
To make pounded yam, start by boiling yam until it is soft and tender. Drain the water and pound the yam with a mortar and pestle until it becomes smooth and stretchy. Serve the pounded yam in a bowl and set aside.
To make the Edikaikong soup, heat up some oil in a pot and sauté onions and garlic until they become fragrant. Add chopped vegetables such as water leaves, pumpkin leaves, and spinach to the pot and stir well. Add meat or fish, stock, and spices of your choice to the pot and let it cook for about 30 minutes until the vegetables are cooked through and the soup is thick and flavorful.
Serve the Edikaikong soup in a separate bowl alongside the pounded yam. Add ponmo, fish, and meat to the soup for added flavor and texture. Ponmo, also known as cow skin, is a popular ingredient in Nigerian cuisine and is often used to add texture and flavor to dishes.
This dish is not only delicious, but it is also packed with essential nutrients and vitamins from the vegetables, meat, and fish. It is a great way to enjoy a hearty and healthy meal that is both satisfying and nourishing.
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