Sunday, January 6, 2013

Edikang Ikong Soup Recipe, Simple And Healthy

edikang ikong vegetable soup with hot eba
Dear Diary,
I think that importing my kitchen diary blog here is kind of flooding this zone with food,
food, food!
 will try hard  not to let food over power my blog o.
Edikang Ikong soup is one of my favorite vegetable soups/stew. I cooked this soup in thirty minutes, that is minus the time I used to cook the goat meat. Goat meat is not as tough as beef so, it cooked fast.The quantity is much for this small cooking pot ,hence the constant spill each time I stir the pot.

 how to cook edikang ikong vegetable soup
My simple edikang Ikong vegetable soup is cooked the same way I make the sophisticated one, except that the ingredients for simple pot are few. For those ingredients that are supposed to be in here but are absent, I am going to list them as optional:

INGREDIENTS FOR COOKING MY SIMPLE EDIKANG IKONG GREEN VEGETABLE STEW/SOUP
  1. Fluted pumpkin (ugu)
  2. water leaf
  3. goat meat
  4. stock fish (optional)
  5. snails (optional)
  6. crayfish
  7. smoked cat fish 
  8. cow skin (kpomo)
  9. pepper
  10. onion
  11. knorr cubes
  12. salt water


 vegetable soup served with eba
This soup can also be served with pounded yam,semovita and all other forms of fufu. I can serve it with boiled rice too. It is best eaten fresh with a little crunchiness


 Getting the pot ready for the green vegetables
COOKING STEPS FOR MY SIMPLE EDIKANG IKONG VEGETABLE SOUP


  1. The washed goat meat is salted and boiled with some chopped onion and ground pepper.
  2. The washed and chopped kpomo is added with knorr cubes  for some minutes and it is brought out again. Leaving kpomo to continue boiling reduces it's size, that's why I prefer to buy soft ones that cook fast.
  3. Once the pot boils and the goat meat is no longer red, I add the palm oil and cover. Raw palm oil taste is not nice in vegetable soups. It is beast to give palm oil enough time to boil and mix with the content in the pot.
  4. After the oil boils well, I add enough ground crayfish with the washed smoked fish, check for salt and cover.
  5. The washed water leaf and ugu (fluted pumpkin) comes in last. At this point I don't cover the pot anymore, but just continue to stir until the content is evenly mixed before turning off the heat and leaving the pot open to prevent retained heat from over cooking the tender veggies.
This is the same way I cook my afang soup sometimes. The difference is in the type of vegetable used.
If you missed my afang soup, then go  HERE



 edikang ikong soup recipe, fresh, simple and healthy

If stock fish is present in your pot, boil it with the meat. I like to see all my meats and chew them, that's why when I see that any meat or fish is tender and about to get crushed by my stirring, I immediately bring it out of the pot to return when the cooking is almost done.
TIPS:


  1. For goat meat, males cook faster. Female animals take longer to cook. Their meat is tough. I go for meat from male animals.
  2. Do not add the smoked fish early because long cooking will crush it.
  3. Wash the ugu and water leaf together so that you don't have to stir too much trying to get an even mix. 
  4. I stopped par boiling water leaf long ago because, adding it at the same time with other vegetables tastes better and is healthier. Water leaf makes the soup watery only when it is over cooked.
  5. Cook vegetable soup in a big pot to avoid spillage from over load.*covers face*
Do you like afang soup too? Find the recipe HERE

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53 comments:

  1. Gawwwwd! I love gud food, am cooking dis dish dis week,I pray it comesout just d way I saw it here. Aunty Ojay u'll kill personooo.

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
  2. Please cook it Bonario1 It will definitely come out like this if you cook with this recipe. Abeg let me not kill person o. You know what good food does to our system now.

    ReplyDelete
  3. This is certainly a simpler method of cooking this soup. I cook it sometimes, but worry about the watery outcome bcos it is not as thick as what am seeing now. Thanks for sharing.

    ReplyDelete
  4. Thanks Debby. The quantity of water you add to the meat stock should be very little.
    Once water leaf is added to the pot, stir briefly and turn off the heat. All vegetables have water in them, this water drains into the pot when the vegetable is allowed to boil.

    *When water leaf is allowed to boil, it brings out water and makes the soup watery.* Enjoy!

    ReplyDelete
  5. oh boy! I have always wanted to learn how to cook this! thank you!!!

    ReplyDelete
  6. You are welcome Abi! My pleasure o.

    ReplyDelete
  7. Nnaah menn, this is tantalizing. My favourite soup so far. In fact I will prepare it this weekend. I can't waite.

    ReplyDelete
    Replies
    1. Thanks Metche, please do!

      Delete
  8. sophistik8 makeovers9:44 AM

    I love edikang Ikong so much! Yummy dis blog is d best! Aunty u too much

    ReplyDelete
    Replies
    1. You make my head swell. Thank you sophistik8 makeovers!

      Delete
    2. chubby Ella1:02 PM

      I luvvvvv dis soup so much bt i hardly prepare it cos i dnt knw wch veg shud b more,i undastnd dat one of d veg(s) shud b more dan d oda,my question nw i̶̲̥̅̊s̶̲̥̅̊ wchhhhhh???? Pls Eya tell me cos i need 2 eat dis soup soonest b4 i lose my mind. #crying#

      Delete
    3. The water leaf should be more Chubby. A little ugu like one bunch can take like 3 bunches or even 4 of water leaf. Remember to wash both vegetables together so that they mix well before you add to the pot. Add them last and turn off the heat after a few stirrs.

      Delete
  9. chubby Ella2:22 PM

    Kooooool. ⌣»̶·̵̭̌·̵̭̌✽̤̈̊Ŧђɑ̤̥̈̊п̥̥̲̣̣̣kƨ̣̣̣̇̇̇̇✽̤̈̊·̵̭̌·̵̭̌«̶⌣ Eya. Pls remind me 2 kiss Ųя feet weneva i c u cos i sure wil find Ɣ☺ΰ‎​‎​.
    #bearhug#

    ReplyDelete
    Replies
    1. Hugs Chubby! Your returning to read my blog and even leaving comments is more than enough for me. I am truly grateful!

      Delete
  10. Bonario you dey here again?hian!this seems like a much saner blog though thanks for all the cool recipes

    ReplyDelete
  11. Anonymous2:03 PM

    Now I know y my veg soup is watery. Tnks

    ReplyDelete
  12. lovely visit my blog www.kjclothes.com for fashion tips

    ReplyDelete
  13. nice blog. keep the recipes coming

    ReplyDelete
  14. Anonymous12:02 AM

    Hmmmmmmm, wrong recipie again.
    This is a calabar recipie, stop murdering our meals mbok mma.
    Corrections again
    1. When d meat n etc stock is ready, add palm oil @ dis stage if u don't like d taste of raw p.oil buh for christ sake not crayfish
    2. When d stock is mixed wit P.oil, add water leaf! Water leaf dosent make soup watery, its d quantity of water u add to d pot in d name of stock! After washing and chopping water leaf, u rinse n SQUEEZE out d slime. Then boil until its dry
    3. Pls add cryfish afta waterleaf (onions optional buh not in orig trad recipie)
    4. Add ugu last ( u also squeeze out excess chlorophil b4 cooking). As soon as it boils over, bring down d soup and. Let d heat cook it.
    5. U CaNNOT make edikangikong in 30mins, except u rnt calabar then you'v completely missed it.
    6. I bet u dis only looks buh won't taste nice. Pls u can tech us how to make beneseed and groundnut soup, leave calabar recipies MBOK fi.
    7. Ama Calabar Babe Original. Consult me for lessons. The afang recipie wil be wrong too: lemme check it out now.

    ReplyDelete
    Replies
    1. Calabar babe original, I like you! You know why I don't squeeze out my chlorophyll???
      It's beacuse that is the nutrient our bodies need. I try to make it as healthy as possible.

      When I say 30 minutes, I am talking from checking the clock in my kitchen. I do not take cooking too seriously and do not like wasting long hours over cooking my vegetables. My cooking is sharp sharp and delicious.

      I didn't mention in the post that my colleague ate and called it an award winning soup.

      Times are changing dear, we now think about retaining nutrients in our meals and not cooking until the green vegetables turn brown o.
      Try to call them African or Nigerian recipes dear!
      How do I now consult an anonymous reader. I love to learn new things so, please, calabar original show your face.

      Try to make your criticisms constructive, sister, and not judgmental and bitter.

      Thanks for the Atamah recipe and do not forget that I am sharing what works for me . If you invite me to your blog, I will come and see what works for you.
      Thanks for coming dear!


      Delete
    2. If u r not comfortable, start ur own cooking site. Must u criticise others?

      Delete
    3. Anonymous4:21 PM

      Very wrong recep

      Delete
  15. Anonymous12:02 AM

    Hmmmmmmm, wrong recipie again.
    This is a calabar recipie, stop murdering our meals mbok mma.
    Corrections again
    1. When d meat n etc stock is ready, add palm oil @ dis stage if u don't like d taste of raw p.oil buh for christ sake not crayfish
    2. When d stock is mixed wit P.oil, add water leaf! Water leaf dosent make soup watery, its d quantity of water u add to d pot in d name of stock! After washing and chopping water leaf, u rinse n SQUEEZE out d slime. Then boil until its dry
    3. Pls add cryfish afta waterleaf (onions optional buh not in orig trad recipie)
    4. Add ugu last ( u also squeeze out excess chlorophil b4 cooking). As soon as it boils over, bring down d soup and. Let d heat cook it.
    5. U CaNNOT make edikangikong in 30mins, except u rnt calabar then you'v completely missed it.
    6. I bet u dis only looks buh won't taste nice. Pls u can tech us how to make beneseed and groundnut soup, leave calabar recipies MBOK fi.
    7. Ama Calabar Babe Original. Consult me for lessons. The afang recipie wil be wrong too: lemme check it out now.

    ReplyDelete
    Replies
    1. Please do not make me to start deleting your comments. Keep it nice and friendly. Instead of all the time you spend here being a "Master Chef Judge," why not start a blog so that we come and learn your methods too.

      I still like you anyway!

      Delete
  16. Anonymous3:06 AM

    Eya are u a new blogger? I guess. Calabar babe said my mind big time.
    Expect critics and take corrections.
    I love ur blog, blunders and all buh ur bloggers show that most naija women don't know how to cook.

    I am also a chef and wil be d eraser while. U r d pencil: I wil correct all ur mistakes.


    Mchewwww, delete comment ko, leave dem ni.

    Eraser.

    ReplyDelete
    Replies
    1. Calabar babe original, I can see you here again. WELCOME sister!
      I still like you well well!

      Delete
  17. Anonymous3:06 AM

    Eya are u a new blogger? I guess. Calabar babe said my mind big time.
    Expect critics and take corrections.
    I love ur blog, blunders and all buh ur bloggers show that most naija women don't know how to cook.

    I am also a chef and wil be d eraser while. U r d pencil: I wil correct all ur mistakes.


    Mchewwww, delete comment ko, leave dem ni.

    Eraser.

    ReplyDelete
    Replies
    1. Calabar babe again? pls go catch some sleep and continue reading tomorrow!
      I can see you clearly from here o.
      You are Calabar babe.
      I like you big time o!

      Delete
  18. Anonymous8:34 PM

    Come on guys!madam corrector and madam blogger!
    Blogger should grow a thicker skin.Don't take criticism personal.Not every ones gonna love your methods,and d corrector shld realise dis aint linda Ikejis blog.Take it easy.It doesn't mean either of u are wrong ok.

    ReplyDelete
    Replies
    1. Thanks dear!
      lesson learnt!

      Delete
  19. Anonymous9:34 PM

    U r welcome.Am gonna b back to try somtin out later in d week..probably d akara or d spaghetti thingy. Or probably ogbono if I can find it.
    Baby steps for me.
    Good work to u.Just take it easy and emphasise dat dis IS the way YOU cook it.Doesn't mean there aren't other ways.U aren't sick with food poisoning yet.so ur ways are working.Good night!

    ReplyDelete
  20. Anonymous9:36 PM

    U r welcome.Am gonna b back to try somtin out later in d week..probably d akara or d spaghetti thingy. Or probably ogbono if I can find it.
    Baby steps for me.
    Good work to u.Just take it easy and emphasise dat dis IS the way YOU cook it.Doesn't mean there aren't other ways.U aren't sick with food poisoning yet.so ur ways are working.Good night!

    ReplyDelete
  21. Anonymous12:45 AM

    Mimi says,
    Thanks Aunty. This is my first time on your blog. This is great. I love edi but always thought it was for pros. My husband is going to get a treat. Def bookmarked. I have my recipe for Chinese jollof rice. I'd love your take on it and tips on improving it.

    ReplyDelete
    Replies
    1. Hi Mimi, thanks for bookmarking. When next you cook that your Chinese Jollof rice, if you can, take pictures and send to cuulme@gmail.com. I will publish it here, in your name.
      That way, we all can make our different contributions in the comment section.
      Thanks, and, looking forward to that YOUR recipe!

      Delete
  22. Good God! Only God knows how I stormed into this blog, guess it was through Linda Ikeji.

    I've kept reading and reading how to cook different meal types. First thing I did was to download the menu timetable. I like food oo; especially the well cooked ones as these.

    I was so confused I didn't know where to post a comment. I thought of sending you a mail but said, aw! This will be better on your blog.

    Great work you do here. Great insights I have here. Great tryouts they'll be.

    Success all the way.

    Chinedum.

    ReplyDelete
    Replies
    1. Thanks Chinedum, please don't forget to bookmark!

      Delete
    2. Anonymous1:36 PM

      Already done that. A steady daily visiting site. See me drolling ooo.

      Delete
  23. Anonymous7:04 PM

    Eya,I tried ur method for edikaikon and I get my husband for d first time!d first time my husband wil finish his plate of food and request for more!thump up for u!

    ReplyDelete
    Replies
    1. Thanks for sharing this good news! Have you tried him with the afang and okro soup recipes?

      Delete
  24. Just emptied a hot plate of EBA and Edikaikong now!!!! Sis,ur d best

    ReplyDelete
    Replies
    1. Thanks Tina! I hope you didn't over cook the green veggies?
      Please try other wives connection recipes too.

      Delete
  25. Anonymous4:56 PM

    MADAM I am out to try this your recipe but how come I see no pepper in it. where does it come in.

    ReplyDelete
    Replies
    1. Read cooking steps again! Pepper is boiled together with the meat.

      Delete
  26. Anonymous8:07 AM

    Thanks Eya pls how much water will I add!and vegetable soup is nt suppose to be watery,so after boiling meat n the likes do I need to drain my meat?

    ReplyDelete
  27. No, don't drain the stock. Don't let the stock or water cover the meat completely. Let it stay below the meat. It is better to add a lil water if the soup is too thick than to get a watery pot of vegetable soup.

    ReplyDelete
  28. korede1:20 AM

    Pls can I use fresh blended pepper to prepare dis soup??

    ReplyDelete
    Replies
    1. Yes Korede, you can.

      Delete
    2. Korede2:05 AM

      Ok tanx...ama try it 2morow...my fingers r crossed on it thou

      Delete
  29. Anonymous5:22 PM

    preparing this ASAP!!!

    ReplyDelete
  30. Shuga Jay11:42 PM

    I just stumbled on this blog now.. Thks loadz 4 d recipe n method.. Would be trying it out 2moro morning..

    ReplyDelete
  31. Anonymous4:08 PM

    @ calabar babe, i hope u know we are in 21st century.ur method is old school mbok and it does not gives the body the required nutrients.So try to learn new ways of doing things.Stop criticizing others.if u are nt comfortable wit dis open ur own food blog and may be u tag it original calabar recipes lol. Thank u Eya. I'm gonna try it.

    ReplyDelete

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