Cookbook:Edikang Ikong Soup I

Edikang ikong soup, often abbreviated to edikaikong soup is a Nigerian dish common among the Efik people. It is similar to afang soup and can be served with semo, ẹba, fufu, and other swallows.

Ingredients

 * Beef, cut in pieces
 * Dryfish
 * Onions
 * Seasoning cubes
 * Palm oil
 * Ground crayfish
 * Ground chile pepper
 * Periwinkles
 * Waterleaf, washed and chopped
 * Pumpkin (ugwu) leaves, washed and chopped
 * Salt

Equipment

 * Stove
 * Pot
 * Knife
 * Cooking spoon
 * Bowl/plate

Procedure

 * 1) Combine beef, dryfish, onions, and seasoning cube in a pot. Cover with a small amount of water. Boil until the meat is tender.
 * 2) Stir in the palm oil, ground crayfish, and ground pepper. Leave to boil for a few minutes.
 * 3) Stir in the periwinkles, waterleaf, and pumpkin leaves. Season with a pinch of salt to taste. Cover the pot, and cook for a few minutes.
 * 4) Serve the soup with sẹmo, ẹba, amala, cassava fufu, or pounded yam.