Edikang Ikong Soup
Edikang ikong is a vegetable soup from the Calabar people of southeastern Nigeria, and it is built on a deliberate pile of textures. Goat or beef, cowskin, stockfish and dryfish are cooked down in their own juices before any water goes in, which gives the pot a deep savory base. Waterleaf and ugwu go in at the very end, so they stay green and just tender.
Instructions
Put the meat, cowskin, stockfish, blended onion, seasoning cube, salt and Cameroon pepper in a pot. Let the meat cook in its own juices first, then add a small amount of water and cook until the water has almost dried up.
Add the washed dryfish to the pot.
Blend the bell peppers and onions to a paste and stir it into the meat.
Stir in some palm oil and the ground crayfish. Cook on low heat for about 8 to 10 minutes, stirring now and then.
Add the waterleaf and cook for 2 minutes.
Stir in the ugwu leaves and periwinkles and cook for about a minute more, stirring as you go.
Taste, adjust the seasoning, and take the pot off the heat.
Serve hot with fufu, eba, pounded yam or another swallow.
Make it personal.
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