Edikaikong soup is an incredibly delicious recipe from Cross Rivers state.
So you want to make an amazing edikaikong soup in no time? What are the secrets of how the natives make it? You can learn this and other secret recommendations in this article.
Now, let’s move to exploring the stages which one should go through to cook such soup. Make sure to take notes of all the useful tips we are about to present in this post.
- Half a kilogram of water-leaf;
- One full cup of littorine;
- Two onion of an average size;
- Slightly less than a cup of palm oil;
- Spices to taste;
- Some bullion;
- One kilogram of pumpkin leaves;
- At least a kilogram of spinach, either frozen or regular (one can also opt for using ground one);
- At least half a kilo of meat;
- A cup of langouste;
- One average smoked fish;
- 100 grams of spelding.
- Start with taking the frozen spinach out of the freezer and leaving it to defrost for some time. It must defrost itself before you use high temperature to help it defrost. Once it is unfrozen, cut it into small pieces. Once it is cut, leave it to dry out and proceed to the next step.
- Take the spelding together with meat, add all the spices and mix it up with water. Take a pan, add water to it just as much as you will need to cover it all with water. Once there is enough liquid, out it on the cooker and heat up. Let it boil and turn the heater off. However, the amount of water depends on the type of meat you chose for our soup. So, make sure that the meat is tender, and then turn it off.
- Now, as the meat is ready, add the fish you selected for the process. Some specialists recommend using the cow skin on this stage too, as it can make the fish better and more delicious. Besides, if you have small children at home, you can also add this ingredient to make it easier for them to swallow such meat.
- Take the onions without chopping them into small pieces and add to your pan with meat. Take a pan for it, add the fish and fry for some time. If needed add a little water. Cook until done which you can figure out from the smell and the look of the food in a pan.
- Once it is done, take a cup of palm oil and mix it with the langouste. Put it all in a frying pan, and let it heat up for ten minutes. The thing is that since this African soup is not based on water, you should substitute it with the oil. Thus, when cooking, don’t be afraid to add as much of it as possible.
- Finally, comes the time to prepare littorine. It should be cooked together with the water leaves. The only problem here is to cook not for too long, as then the water leaves might become too watery, and that is not what you are going for. Let the pan stay on the cooker for at least five minutes. However, you can change this time based on how the ingredients behave in that pan.
- At this stage, one can add the pumpkin leaves. Add it to the pan and all the spices you want in the soup. Don’t cook it for too long now, at least so recommend people familiar with the matter. To make this Nigerian soup truly outstanding make sure you added everything you think would go well with the soup and leave it in the pot for as long as it is needed.