African and inter-continental delicacies

For this week on African and inter-continental delicacies, we will take a trip to the south south and learn to prepare the popular edikanikong soup.

This soup has made Ibibio and efik women popular. It is highly nutritious and can be eaten with more than eba. Pumpkin is incredibly rich in vital anti-oxidants and vitamins. This humble backyard vegetable is very low in calories yet good source of vitamin A, flavonoid poly-phenolic antioxidants like leutin, xanthins and carotenes. It contains no saturated fat or cholesterol and is super rich in vitamins.

When you take a trip to the market this weekend, be sure to add it to your shopping list and give your family a wholesome meal this weekend. Enjoy!!!!!!!!

Edikanikong Soup

Ingredients

Pumpkin leaves (ikong)

Waterleaf

Crayfish

Beef

Kpomo (optional)

Stockfish

Dried fish

Periwinkle (optional)

Seasoning cubes (knorr preferably)

Crayfish (blended)

Palm oil

Salt

Pepper (blended)

Onion (diced)

Method

1. Season the beef with onions, pepper, one cube of knorr, and salt. Add just enough water for it to simmer for 5mins. Then add about 50cl of water to cook beef until tender.

2. Remove the beef from the stock (this is to prevent it from being too tender and over cooked), add stock fish and dried fish into the stock and cook for a longer time to make it tender.

3. Add the crayfish and more pepper (if you desire) and stir. The taste of the stock at this stage will determine the taste of the soup, so if you need a bit of anything to make it right, you can add at this stage.

4. Add the cooked beef, washed and cut kpomo and the cleaned periwinkle

5. Add your washed and shredded waterleaf at this point and allow to boil.

6. Then add your oil . When this has simmered for about 5mins, you can now add your washed and shredded pumpkin leaves. Allow to simmer for about 3minutes and bring down.

Your edikanikong(vegetable) soup is ready to be eaten with eba, pounded yam, amala, yam, unripe plantain etc.