How to MAKE VEGETABLE SOUP with WATER LEAF so tasty||Edikang Ikong SOUP||CALABAR STYLE

pumpkin leaves

🥗Healthier: kale

💰Cheaper: spinach

Kale is more nutritious, while spinach is often more affordable.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is budget-friendly.

Introduce the video and the dish being prepared.

Show the ingredients laid out on the table.

Prepare the prawinko by cutting it with pliers, removing the tail and mouth, and washing it thoroughly to remove particles.

Soak the cleaned prawinko in warm water with salt until ready to use.

Heat a pot on low heat and add 2 cooking spoons of palm oil, heating it slightly.

Add blended crayfish to the palm oil and stir to mix well.

Add chopped scotch bonnet pepper and stir to combine.

Introduce the proteins one by one into the pot, stirring to toast them with the mixture.

Add the prawinko to the pot and stir well.

Add seasoning cubes and stir again, ensuring the pot is dry.

Add water leaf bit by bit, stirring to combine, and cover the pot to allow it to cook for 5 minutes to release its liquid.

After 5 minutes, stir the mixture and add pumpkin leaf (ogo), stirring to combine.

Cover the pot and cook the pumpkin leaf for 2 minutes to retain its nutrients.

Check the seasoning and add salt to taste, stirring well to combine.

Final presentation of the vegetable soup, noting its appearance and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary