How to Make Edikan Ikong Soup for Beginners

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat option while vegetable oil is more budget-friendly.

stockfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish is a lighter option, while canned fish is cost-effective.

crayfish

🥗Healthier: dried shrimp

💰Cheaper: regular shrimp

Dried shrimp provides a similar flavor profile.

meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is a more affordable protein.

Wash the water leaf and ugu leaves thoroughly and allow them to drain for at least 30 minutes before cooking.

Wash the goat meat thoroughly and season it with salt and seasoning cubes.

Add the stockfish to the seasoned meat and stir together.

Cook the meat and stockfish until tender, ensuring it is falling off the bone but still holding shape.

Add the blended pepper mix, smoked fish, crayfish powder, and palm oil to the pot with the meat.

Stir everything together and let it cook gently on low heat for about 6 minutes.

Check the pot; there should be little to no liquid left, only the palm oil.

Add the water leaf to the pot, followed by more crayfish powder and palm oil, then cover and allow to cook for a few minutes.

Stir the water leaf mixture and notice the small amount of liquid forming as the water leaf shrinks.

Add the chopped ugu leaves, more crayfish powder, pepper, and more palm oil to the pot.

Cover the pot and let the soup simmer for a minute, stirring gently.

Taste the soup and adjust salt and seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens