Tastebuds: Edikang Ikong

Ingredients 

Beef (Cooked)

Cow skin/ Pomo (Cooked and diced) 

Stock Fish

Ugu (Pumpkin leaves) 2 bunches

Water Leaves/ 1 bunch

Fresh or dry pepper / 2 tablespoon (as much as you like)

Palm oil / 3 cooking spoons

Shaki (Cooked)

Cow Leg (Cooked)

Dry Fish (Washed)

Periwinkle (Washed) 

Crayfish (Ground)

Seasoning (Maggi, Knorr, etc)

Salt to taste

Direction

1. Place the cooked beef, stock fish, pomo, cow leg, dry fish and shaki in a cooking pot with little quantity of water. 

2. Then wash your ugu and water leaves till it is thoroughly clean. Then shred the vegetables.  

3. Then add the ground crayfish, dry pepper, periwinkle, seasoning and salt to the content in the pot. 

4. Add the shredded water leaf and ugu to the content of the pot. Let it simmer for about 3 minutes. 

5. Add the palm oil and stir the contents in the pot. Allow to cook for 2 minutes without covering the pot. 

6. Remove from heat and serve your edikang ikong soup with eba, pounded yam, wheat meal, semovita or pounded yam.