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| Vegetable soup and meat |
Nigerian
famous vegetable soup - Edikang Ikong Soup is
very rich and nutritious and one of the Nigerian/ African meal you must try if
you haven’t yet tried one. Everything to cook it could be obtained fresh which
means all the essential diets and nutrients are intact. You are therefore
assured of getting all the essential nutrients required for your body upkeep
when you eat a well prepared Nigerian vegetable soup with of course its
accompaniment-fufu, eba, pounded yam, amala, semovita, tuwo chinkafa and so on.
For people who really know the value of this nutritious
and delicious food which is especially aboriginal to the Efiks and completely enjoyed
and appreciated among aficionado and enthusiasts of excellent food throughout
the country. There are scores of folklore
attached to this superb soup but we will show through the ingredients and the
recipe that it is nothing more than a mere nutritious vegetable soup
which is essential for the total and complete nourishment of your body.
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| vegetable soup with okazi |
To cook the soup, you will need:
About I kg / 21b assorted meats such as beef, cow tail,
tripe, kpomo or cow skin, chicken, goat meat or bush meat
About 6 snails properly washed with alum, lemon or limes
About 450g / llb of stockfish properly washed and soaked a night before the
cooking
About 450g / llb dry fish totally and completely washed and the bones removed
Approximately 450g/ llb periwinkles completely washed and the
shells removed.
Next, add about 22 5 g / 8oz totally dry prawns properly washed
Also add 225g / 8oz grounded crayfish
Add 1 average sized onion
Put 1.35kg/3 lb unsullied and clean ugu- pumpkin leaves completely washed and
chopped.
Add 1 kg /21b clean waterleaf chopped and washed as well as shredded Okazi leaf.
Add about 200ml of palm oil.
About 600ml / lpt stock
Add pinch of salt and some magi to taste
The meat should completely washed
put in a big cooking pot. Put a quantity of chopped onions, pounded pepper and a
few meat stocks. Turn on your cooker and cook for about 30 minutes. While it is
cooking, shell the snail and wash properly with lime, lemon or alum to remove
the slimy liquid. Thoroughly wash the dry fish with salted water. You can leave
the fish soaking in the salted water for about 5 minutes to exterminate any agent
and untie any sand or dirt.
Wash the periwinkle thoroughly
with lots of cold water and put together with the snails, stockfish, dry fish
and dry prawns into the pot of meat and cook for additional 15 minutes top up
extra stock if necessary. At the expiration of the 15 minutes, add the chopped okazi,
ugu-pumpkin leaves and waterleaf and turn the mixture appropriately.
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| vegetable soup and Eba |
Leave the
whole mixture to simmer on low heat for another 10 – 15 minutes adding the
measured palm oil and crayfish. Allow the properly mixed soup to cook on low
heat for another 10 minutes until well cooked. Turn off the fire and serve the
soup with cassava fufu, eba, pounded yam, semovita , tuwon chin kafa or amala and the like for a well balanced meal.
