Cookbook:Edikang Ikong Soup II

Edikang ikong soup, often abbreviated to edikaikong soup is a common dish among the Calabar people of Nigeria.

Ingredients

 * Meat (goat or beef), cut in pieces
 * Cowskin (kpomo)
 * Stockfish
 * Onion, blended
 * Seasoning cubes
 * Salt
 * Cameroon pepper (black pepper)
 * Dryfish, washed
 * Red and yellow bell peppers
 * Onions
 * Palm oil
 * Ground crayfish
 * Waterleaf
 * Ugwu leaves
 * Periwinkle

Procedure

 * 1) Combine the meat, cowskin, stockfish, blended onion, seasoning cube, salt, and Cameroon pepper in a pot. Cook the meat in its own juices before adding a small amount of water. Cook until the water is almost dried up.
 * 2) Add the dryfish.
 * 3) Blend the peppers and onions to a paste. Stir it into the meat.
 * 4) Stir in some palm oil and ground crayfish. Cook for about 8–10 minutes on low heat, stirring occasionally.
 * 5) Stir in the waterleaf, and cook for 2 minutes.
 * 6) Stir in the ugwu leaves and periwinkles. Stir, and cook for a minute.
 * 7) Adjust seasoning as needed, and remove from the heat.
 * 8) Serve with fufu, eba, pounded yam, or other swallows.