Edikang Ikong soup is one of the most nutritious soup, garnished with assorted meat, fish and fresh vegetables.

ALSO READ: Get this homemade Nkwobi recipe

Ingredients

3 bunches of chopped pumpkin leaves (ugwu)

1 bunch of water leaves

3 cups beef/kpomo/shaki/goat meat

2 tablespoons crayfish

1/2 cup palm oil

2 medium onions

1 cup of periwinkles (optional)

Seasoning powder

ALSO READ: This Fisherman soup recipe is bound to leave you salivating

Preparation

Step 1: Add the meats and boil with salt, pepper, seasoning powder and half of an onion. Cook all meats until tender and there is little to no water left in the pot.

Step 2: Once the water is dry, add the crayfish, pepper and palm oil and stir into the meat. If using periwinkles, add them at this time and stir. Cook for 5 minutes. Add the waterleaves/efo, stir and cook for 3 minutes.

Step 3: Add the pumpkin leaves (ugwu) and cook for 5 more minutes. Check for seasoning and add more salt if needed.

Step 4: Stir often so it does not get burned. Do not add water. The palm oil is the only liquid in this soup.

Step 5: Once ready serve with any swallow of choice.