Spicy Edikang-Ikong soup
Edikang-ikong soup is a meal mainly eaten in the southern region of Nigeria. It involves the use of many green vegetables such as pumpkin leaves, water leaf, etc. and various proteins such as beef, shaki, goatmeat, dry fish, etc. it can be eaten with any type of swallow and even white rice. Ingredients
Waterleaf (Malabar Spinach), pumpkin leaves, goatmeat, cooked snails, shrimps, palm oil, red onions, scotch bonnet, crayfish, seasoning cubes, salt the taste.
Recipe
· Set aside the onions and scotch bonnet peppers that have been sliced.
· Braise the goat meat with one of the onions, scotch bonnet peppers, 1 tsp bullion, and 1 tsp salt in a large stock pot on low-medium heat for 30 minutes or until the flesh is soft.
· To keep the goat flesh from burning, add 12 cups of water halfway through the slow cooking process and stir the meat. During the slow cooking process, keep the pot covered at all times.
· Wash the Malabar spinach in lukewarm water to remove sand and dirt while the meat is braising. Remove the rough stems and leaves, but keep the soft stems and leaves. Set aside after chopping.
· To remove sand and debris from the pumpkin leaves, wash them in cool water. Remove the rough stems and leaves, but keep the soft stems and leaves. Set aside after chopping.
· When the meat is tender, remove it from the slow cooking pot. Remove from the equation.
· Heat the palm oil in a deep pot over medium heat (be cautious not to overheat the oil) and sauté the second sliced onion for 10 minutes, or until it begins to caramelize.
· Continue to sauté for another 5 minutes after adding the snails and smoked shrimp.
· Reserve the meat stock for another recipe and add the cooked goat meat.
· Put in 2 teaspoons bullion, crayfish, water leaves, and pumpkin leaves. Allow to simmer for 10 minutes, uncovered, on medium heat.
· Taste the stew after 10 minutes to see if it needs more salt. Allow 5 minutes for the stew to cool before serving it hot.