It’s another time to talk about food.
It’s simply because we’re what we feed on whether spiritually or physically?
If one will be healthy in your body, spirit, soul and mind, one needs the substance called Food.
Having said that, let’s go down to business.
There are these 2 canteens (owned by Igbo women) located close to my primary place of assignment (PPA). These women have really captured my heart with their Igbo soups.
I only go to those shops to eat solid foods and not the regular rice.
Yesterday was not an exception, I ate this correct Edikang Ibong soup that made my stomach rejoice.
Let’s quickly talk about this soup called Edikang Ibong.
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria.
It is a general notion that the Edikang Ikong soup is very nutritious and this is absolutely true.
The vegetables made in preparation of this soup are superb.
Prepared with a generous quantity of pumpkin leaves and water leaves coupled with dried fish and assorted meats, this Nigerian soup recipe is nourishing in every sense of the word.
1kg Pumpkin leaves also known as Ikong Ubong /Ugu leaves
500g Water leaves (Talinum Triangulare)
600g of assorted meat: cow tripe (shaki), snails, cow’s skin(kanda)
Ground crayfish (to taste)
200ml Palm oil
1 cup Periwinkle
2 medium onions
1-2 stock cubes
Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:
1kg normal frozen spinach
200g ground frozen spinach
250g lamb’s lettuce (canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach.
Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves.
Wash, pick and cut the Lamb’s Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves.
METHOD OF PREPARATION
1. When the meat is done, add a generous amount of palm oil, the ground crayfish and pepper and leave to boil for about 10 minutes.
The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
2. Add the periwinkle and water leaves, leave to cook for another 5 minutes.
You may have to cook for less time at this stage so that the water leaves are not over-cooked.
3. Now, add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat.
Cover the pot and leave to stand for about 5 minutes.
4. That’s it!
Serve with Garri (Eba) , Semolina Fufu , Amala,
Cassava Fufu or Pounded Yam.