- Preparation time
- 30 mins
- Cooking time
- 30 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- April 12, 2023
- 70 Bowl
- UGWU LEAF
- 1 Kg
- PROTEIN
- 1 Bowl
- Scotch bonnet
- 2 Cup
- Crayfish
- 1 Cup
- Stock fish
- 4 Tablespoon
- Seasoning
- 1 Kg
- kpomo
- 1 Kg
- Smoked fish
- 2 Cup
- Palm oil
- 1 Cup
- Periwinkle
- 1 Bowl
- SNAIL (OPTIONAL)
Edikang ikong soup is a Nigerian delicacy native to the Efiks of Cross River and Ibibio of Akwa Ibom people of the southern part of Nigeria. This soup is very popular that it is one of the mains in restaurants and ceremonies.
- Cook your protein with some pepper, onions and seasoning cubes.
- When it's ready add your smoked fish.
- Go in with your stock fish flakes , periwinkle ,blended crayfish and 2 cubes of seasoning.
- Add palm oil, then stir everything in.
- Go in with your chopped ugwu leaves, then stir that and allow to cook for just 5 minutes, so that the leaves does not die.
- What I mean does not die is so that the soup always tastes fresh through out the lasting period.
- Edikangikong is best stored in a fridge , avoid excessive warming , Serve soup with any swallow of choice
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