Edikang Ikong

Ingredients

• Salt (to taste)
• Seasoning cubes (2-3, to taste)
• Scotch bonnet pepper (1-2, ground (adjust for heat))
• Crayfish (2 tablespoons, ground)
• Onions (1 large, chopped)
• Palm oil (1 cup)
• Dry fish (1 cup, cleaned and deboned)
• Stockfish (1 cup, pre-soaked)
• Assorted meats (beef, cow tripe, cow skin, etc.) (2-3 cups, cut into bite-sized pieces)
• Ugwu (pumpkin) leaves (2 cups, washed and chopped)
• Waterleaf (2 cups, washed and chopped)
• Water (4 cups (for boiling meats))

Instructions

1. Begin by washing and chopping the waterleaf and ugwu leaves into small pieces. Set aside.
2. In a large pot, add the assorted meats, chopped onions, seasoning cubes, salt, and water. Boil until the meats are tender, which may take about 30-40 minutes.
3. Once the meats are tender, add the soaked stockfish and dry fish to the pot and continue cooking for an additional 10 minutes.
4. In a separate pot, heat the palm oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
5. Stir in the ground crayfish and Scotch bonnet pepper, and stir-fry for another 2-3 minutes to release the flavors.
6. Carefully add the boiled meats, stockfish, and dry fish (along with the broth) into the pot with the sautéed onions, crayfish, and pepper. Stir well to combine.
7. Next, pour in the chopped waterleaf and ugwu leaves, stirring gently to incorporate them into the soup.
8. Cover the pot and allow the soup to simmer for approximately 20 minutes, giving the flavors time to meld together.
9. Taste the soup and adjust the seasoning with more salt or seasoning cubes if necessary.
10. Serve the Edikang Ikong hot with your choice of swallow, such as pounded yam, fufu, or eba, for a truly authentic experience.