Hanging With JMK PRINCEHARRY

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

  1. Slice both onions and scotch bonnet peppers, and set them aside.

  2. 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 meat is tender.

  3. To keep the goat meat from burning, add 12 cups of water halfway through the braising process and stir the meat. During the braising process, keep the pot covered at all times. Wash the Malabar spinach in cool water to remove sand and dirt while the meat is braising. Remove the rough stems and leaves, but retain the tender stems and leaves. Set aside after chopping.

  4. To remove sand and dirt from the pumpkin leaves, wash them in cool water. Remove the rough stems and leaves, but retain the tender stems and leaves. Set aside after chopping.

  5. Once the meat is tender and is done braising. Set aside.

  6. In a deep pot, heat the palm oil on medium heat (be careful not to overheat the oil on high heat) and sauté the other sliced onion for 10 minutes until it starts to get caramelized.

  7. Add in the snails and smoked shrimp, and continue to sauté for another 5 minutes.

  8. Reserve the braising liquid for another recipe and add the braised goat meat. It's a flavorful stock that can be used in a variety of dishes.

  9. Add in 2 teaspoons of crayfish, bullion, then add in the chopped water leaves and the pumpkin leaves. Stir and allow to soup uncovered on medium heat for 10 minutes.

  10. After 10 minutes, sample the soup for seasoning and, if necessary, change the salt. Switch off the heat and let the soup sit for 5 minutes before serving.

COOKING TIP

  • Serve with Garri (Eba), Semolina, Fufu, Amala, or Pounded Yam.



NUTRITIONAL FACTS

NUTRIENT

NUTRITIONAL VALUE

  1. CALORIES

422.2kcal

  1. LIPIDS

5g

  1. DIETARY FIBER

10.4g

  1. POTASSIUM

241mg

  1. CHOLESTEROL

13.3mg

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