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Add the soaked stockfish, and ponmo/cowskin (cleaned) and continue to cook until the fish softens.

Edikang Ikong Soup

Ingredients

  • 4 Cups Waterleaf
  • 2 Cups Ugwu
  • The protein of your choice (I used beef, stockfish, ponmo/cow skin and few pieces of shrimp)
  • 4 Rodo/Habanero (adjust to your preference; chopped)
  • 2 Tablespoons ground crayfish
  • 1 Tablespoon groundfish (optional)
  • 1 Cup palm oil
  • 1 onion
  • Seasoning powder/cube
  • Salt to taste

Instructions

  1. I’m using frozen vegetables if you’re using frozen vegetables thaw and squeeze out all the liquid in it and set aside.
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  2. Clean the meat and place in a pot, add chopped onion, season with seasoning powder and salt. Add water and boil until is cooked or tender. Soak stockfish in salt and hot water (you can do this overnight).

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  3. Add the soaked stockfish, and ponmo/cowskin (cleaned) and continue to cook until the fish softens.

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  4. You only want to have a little bit or no stock in the pot.

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  5. Add oil, habanero/rodo, crayfish, groundfish (if you’re using), and combine. Do not add water.

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  6. Periwinkle is one of the famous ingredients in this soup add it now if you’re using. I don’t eat periwinkle, so I didn’t use it. Combine and continue to cook for about 3-5 minutes. Season with seasoning powder/cube and salt. I can eat it as it is...lol. It's absolutely delicious as it is now.

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  7. Add the waterleaf and combine it. Cook for about 2-3 minutes.
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  8. Add ugwu and shrimp (if you’re using). And combine. Continue to cook for about 5 minutes until the shrimp is pink or cooked. Check the seasoning and readjust if necessary.

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  9. Serve with your favorite side.

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  10. Enjoy!.

    Add the soaked stockfish, and ponmo/cowskin (cleaned) and continue to cook until the fish softens.