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How To Prepare Edikan Ikong Soup

EDIKAN IKONG SOUP Edikang Ikong Soup is an extremely nutritious, delicious, and spicy vegetable soup natively prepared using 'Ugwu' (the native name for fluted pumpkin leaves) and Malabar Spinach (locally called waterleaf in Nigeria).  PREPARATION TIME: 20mins COOKING TIME: 45mins SERVING SIZE: 10 INGREDIENTS 2lbs Malabar Spinach aka Waterleaf 2lbs Pumpkin leaves (you may use Ugwu  leaf if you have that available) 3lbs Goat meat cut into large bite-size cubes ½ cup Cooked shelled Apple snails 1lbs Smoked Shrimp ½ cup Palm oil 2Red onions 2Scotch bonnet peppers 4tbsp Ground smoked dried shrimp aka Crayfish 3tsp Chicken bouillon Salt PREPARATION Slice both onions and scotch bonnet peppers, and set them aside. On low- medium heat in a large stockpot, braise the goat meat with one of the onions, scotch bonnet peppers, 1 tsp bullion, and 1 tsp salt for 30 minutes or until the

How to cook Rivers State Native soup.

Here is a simple way to cook River state native soup very quick to prepare, can be serve with eba, amala, poundo yam, fufu, wheat and many more you of your choice. Enjoy the video and subscribe to our channel thank you.







Ingredients 1. Fresh fish 2. Oyster 3. Periwinkle 4. Onions 5. Shrimps 6. Seasoning and Salt to taste 7. Ofor as thickener 8. Bitter Leaf 9. habenero pepper Steps Cut and clean the fresh fish prepare other ingredients place a pot with 500 gram water add some palm oil or red oil add some blended habenrero pepper place lid back on the pot to cook 3 - 5min add the fresh salted fish in the boiling sauce add diced onions and some seasoning allow to cook for 5 min add other ingredients Periwinkle, Oyster, shrimp allow to them to cook together for 3 - 5 min then add the ofor allow to cook for 2 min add freshly washed bitter leaf and the soup is ready

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