So I have been planning to make a post for this recipe. But each time I make Edikang ikong I forget to take pictures. My brother came over to see us from Massachusetts this past weekend, so I planned to make this delightful Nigerian delicacy for him. I made a mental note to make a post of it.
As usual I prepared the meats ahead of time so making the soup was a breeze. I remember making Nigerian soups while growing up was a Herculean task? Everything was prepared on the same day the soup was to be made so it's no wonder some non Africans are weary of trying out African Dishes because the impression is that you would grow grey hairs getting food to the table.
Not to worry, times have changed. And That change my friends is called planning and prepping ahead.? I learnt to do that while in the diaspora because there is no place that makes more sense of the saying TIME is of the essence than the Western world.
Now I think that the reason for those hours of cooking could be due to lack of constant power supply for storage, or lack of refrigerator space as the case may be.
Another reason could be that there were a lot of helping hands available to the preparer of the food. Now with that the thought of prepping ahead wouldn't be in her line of thinking would it. I thought so ?. It wouldn't be in mine either.
[bctt tweet="Making Nigerian food isn't as daunting as you think and here is the secret; planning and prepping ahead " username="mydiaspokitch"]
Prepping ahead made this delicious soup available in time for us to enjoy. So much so I forgot to take some stages of the process but not to worry it is so easy that you wouldn't miss those pictures I promise ?.
A little note here, The Original version of this Soup is made from water leaf and Ugu leaves. Those leaves are not easily accessible here but Spinach ( the frozen one) and fresh Kale are a very good substitute. Believe me when I say this Diaspora version is just like the taste from home.
[bctt tweet="Delicious Edikang ikong Soup Recipe for the win. Get it " username="mydiaspokitch"]
Let's get cooking...
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Edikang ikong Soup
- 350 g beef or smoked turkey precooked
- 300 g cow feet precooked
- 350 g stock fish precooked
- 1 piece African style dried fish deboned and washed thoroughly (optional)
- ¼ cup crayfish coarsely blended
- 5-6 cups meat stock
- 1 large onion finely chopped
- 1-½ cup Palm oil
- 1 Tbsp ground Cameroon pepper or 2 Habanero peppers
- 226g (8oz) Fresh Kale vegetable chopped
- 907g (32 0z) Frozen Spinach completely thawed and all liquid squeezed out
- Salt and/or bouillon powder to taste
- Bring meat stock to a boil, Add ground crayfish and dry pepper. .
- Pour Palm oil in a clean sauce pan over medium heat. When oil has heated up, pour chopped onions in. Stir and sauté for a minute.
- Pour pre cooked meats into boiling meat stock. Then pour in the palm oil and sauteed onion mix.
- Stir in, taste and adjust for seasoning accordingly. Cover pot and allow to simmer for about 2 minutes.
- Stir in your completely defrosted and squeezed spinach, allow to simmer for about a minute, then stir in the chopped kale leaves.
- Turn off heat and allow vegetable cook in residual heat.
- Serve with any swallow foods of your choice. I served mine with oatmeal swallow.
- Edikang Ikong is not a watery soup, so you have to go easy on the meat stock.
- 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.
- For this recipe, more oil is better but you can use less based on your dietary needs.
- Sun dry the vegetable a bit.
- Remember to squeeze out as much water as you can after washing it.
- Transfer to colander and leave for a while to drain some more and to get air dried or you can use a salad spinner if you have one.
- Steam a bit in a dry pot and if a lot of water still comes out drain it then set aside to put in the soup when ready
Now is it Edika ikong or Edikang ikong? I would like to know.
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