Recipe: Yummy Edika-Ikong Soup

Edika-Ikong Soup.

You can cook Edika-Ikong Soup using 14 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Edika-Ikong Soup

1. You need 1 kg of Beef (cleaned and cut in medium sizes).
2. It's 5 pcs of Cow-leg(properly cleaned).
3. You need 4 pcs of Ponmo (cow skin; cleaned).
4. You need 4 pcs of Smoked fish (cleaned and deboned).
5. Prepare 2 pcs of big Stock Fish (properly cleaned in hot water and pieced).
6. It's 1 of milk-cup of Crayfish.
7. It's 1 bunch of Ugwu(chopped thinly and cleaned).
8. You need 2 bunches of water-leaves(chopped and cleaned) - the more the water-leaves the better for your soup because of the moisture).
9. You need of Periwinkles(optional).
10. You need 1 of -tsp of Dry Pepper.
11. Prepare 3 pcs of Yellow Scotch-bonnet peppers(blended with your Crayfish).
12. Prepare 3 of Cooking-spoons of Palm oil.
13. Prepare 4 of Maggi seasoning cubes.
14. It's of Salt(to taste).

Edika-Ikong Soup instructions

1. 1. In a large pot, combine your cleaned Beef, Cow-leg, ponmo, seasoning cubes and salt(allow to boil and bring out it’s juice). Add a cup of water(avoid having too watery stock) to cook for 15-minutes. Then once it’s getting soft enough, add your cleaned Stockfish. 2. Add your blended mix(crayfish Rodo(Scotch-bonnet)), 3-cooking spoons of palm-oil and cleaned smoked-fish and allow to simmer. 3. Taste for salt and add a tsp of your dried pepper and periwinkles. Simmer for another 5-mins..
2. 4. Add the chopped water-leaves first, stir and then Ugwu after about 30-secs and stir. 5. Simmer for another 5-mins. Stir. Remove from heat and serve. 6. Serve with your choice of succulent swallows!!!.