People would be wondering why I don’t include quantity in my food post. The reason is because we all don’t cook the same quantity of food in our various homes.
So the quantity of ingredients would depend on the quantity of food that you want to prepare and vice versa.
Pumpkin leaves (ugu)
Beef, Kanda, shaki and Dry fish
Salt to taste
Seasoning (maggi or knorr cubes)
Wash and cut the pumpkin and water leaves into little items. place them in separate sieves to empty out all the water the maximum amount as doable.
Cut the Kanda into tiny items. Cook the meat, kanda and therefore the dry fish with the two bulbs of diced onions and the stock cubes with as very little amount of water as doable.
When the meat is well steamed, add a generous quantity of oil, the crayfish and pepper and leave to boil for concerning ten minutes. The oil is the liquid within the Edikang Ikong soup. you must attempt the maximum amount as doable to create it the sole liquid within the soup.
Add the periwinkle and water leaves and leave to cook for an additional five minutes. you’ll need to cook for fewer time at this stage in order that the water leaves aren’t over-cooked.
Now add the pumpkin leaves and salt to taste. Stir the contents of the pot okay and switch off the warmth. cowl the pot and leave to square for concerning five minutes.
Serve with Garri (Eba), flour Fufu, Amala, Cassava Fufu or Pounded Yam.
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