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Today, I will be talking to you about how you can prepare Edikaikong Soup.
This soup recipe is popular among the Calabar people of Nigerian and is prepared using Ugu Leaf, Water Leaf, etc.
This recipe is very nutritious and also very tasty. It is mostly served with Pounded Yam. But you can decide to serve it with white rice or any swallow of your choice.
So, let’s begin cooking.
- 3 bunches of chopped Ugu leaves
- 2 bunches of chopped Water leaves
- ½ kilo of Chicken
- 2 tbls of crushed crayfish
- 1 large Kpomo (cow skin)
- 3 bell pepper
- 10 chili pepper
- 9 pieces of habanero pepper
- 1 large onion
- 5 seasoning cubes
- Palm oil
You can watch the video below for the whole process or just read on.
Wash the pieces of meat and put in a pot. Slice the onion in, add some salt to taste, 1 seasoning cube and add water to the level of the chicken. Set on heat and allow to cook till soft.
Turn the chopped leaves in two separate bowls, add a salt and water. Mix and allow to rest for 15 minutes before washing and allowing to drain.
Wash the pieces of pepper and onion
Slice the onion and the bell pepper and pound.
Note: I pounded the pepper and onion because I don’t want them to be very smooth.
Cut the cow skin (kpomo) to required size and set aside.
When the meat is all cooked, pack into a suitable plate and also turn the meat stock.
Set the pot back on heat and add palm oil.
Turn in the pounded pepper, onion and allow to fry for 10 minutes.
When the time is up, turn in the meat and the meat stock in the pot.
Add the crushed crayfish, seasoning cubes and salt to taste.
Also wash and add the pieces of cow skin (kpomo) in the pot. Mix and allow to fry till the excess water is drained.
When the excess water is all drained, add the washed water leaves and mix well. Allow to cook for 5 minutes before adding the Ugu leaves.
Mix well and allow to cook for 5 more minutes before serving with swallow of choice.