How to Make Edikaikong Soup

Hello Gourmets,

So, it's been a while since I did a food post on this blog. Yesterday, I felt like, ok, let me think of some soup that you might want to learn how to make and Edikaikong pops up in my head.

This soup is a calabar soup. Highly nutritious and very delicious. So, real quick, let's move on to the necessary ingredients that you need to achieve that picture up there.

• Water leaves
• Ugwu(Pumpkin leaves)
• Yellow pepper
• Scotch bonnet pepper (rodo)
• Beef( I had to use chicken for this one because I'm just recovering from a very nagging tooth ache)
• Crayfish
• Prawn
• Dry fish
• Seasoning
• Salt
• Cow Hyde (pomo)
• Onions
• Stock fish
• Periwinkle
  

Before you start cooking, it is advisable to first squeeze out the water in your pumpkin leaves. You rinse it first and rub the leaves on both palm to get liquid out of it. Keep in a drain so it doesn't hold water. Rinse out your water leaves as well.

Add all your proteins in a pot and boil together till all the juice is completely dried out. It leaves us with something like this.

Yes, you pour in your blended yellow pepper and scotch bonnet pepper.

When you have achieved something like this, you pour in your palm oil and leave to fry a bit so as to get rid of the raw palm oil taste.

Now it's time to add the leaves. Please, I know some people will say Ugwu (pumpkin leaves) should come in first but I disagree. Water leaves should come first if you don't want to have a watery soup.

So, water leaves first. Cover for a short period of time. Add seasoning, salt.

Then, add the pumpkin leaves and stir together with the water leaves. The ugwu should be more than the water leaves. This is because it will come in to soak the water produced by the water leaves.

Turn off the heat and serve with any swallow of your choice. I had mine with yellow garri  and it was perfect.

Have a wonderful week,
XoXo,

Dieko.

Do you prepare yours in a different way? Please share in the comment box and let's learn together.