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So, I pestered my mum and she prepared the soup. I cooked this soup in thirty minutes, that is minus the time I used to cook the goat meat. Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood. Edikang ikong is a native soup of the Efik and Ibibio (Cross River and Akwa Ibom states) people of Nigeria. https://cookpad.com/us/recipes/5292329-edikang-ikong-edikaikong-soup It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Edikang Ikong soup is one of my favorite vegetable soups/stew. I think I was in primary three when my Dad bought me the story book titled “Edidem Eyamba and the Edikang Ikong Soup.” After reading the book, I wanted a taste of the almighty edikang ikong soup that made the King to fall in love with Ifiok, a poor orphan. But where no water comes out or its very little I … Remove soup from fire. Goat meat is not as tough as beef so, it cooked fast.The quantity is much for this small cooking pot ,hence the constant spill each time I stir the pot. Cooking of Traditional Edikang Ikong Soup . It is a very nutritious soup made with a generous quantity of fresh vegetables, dried fish and assorted meat. Print Recipe Pin … You can start with 4 cups, adding the 5th and 6th cup as the recipe progresses using your descretion; Squeezing out the water from the thawed spinach is vital to your water control in the soup. Edikaikong soup, also known as “Edikang Ikong soup” is a dish originating from Nigeria. There are lots of variations for the soup. Add washed stockfish head to the meat pot and steam for about 15 minutes. Edikang Ikong soup is one of Nigeria’s most popular soups. As you mould and dip your Eba in soup with your hand, you can attest to the fact that traditional Edikang Ikong soup … The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks,people from Akwa Ibom and Cross River states of Nigeria. An assortment of fresh and dried meats and/or fish is also added. Your own delicious and tasty Edikang Ikong soup is now ready to be served with Eba, Fufu or Pounded Yam. Place the pot of meat on fire, add seasoning (Maggie, knorr), pepper, onions, salt and cook for 5 minutes. The water for the stock should be very little but I used only the water for the meat. Edikang Ikong is not a watery soup, so you have to go easy on the meat stock. Periwinkle can be used either in the shell, which is the traditional way, or out of shell.Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud. EDIKANG IKONG SOUP. 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