To describe Nigerian cooking, one would say it is fiercely traditional and somewhat dogmatic, but Dooney’s Kitchen proposes to simplify methods and steps that have been passed from generation to generation whilst also challenging some of these methods using … When you visit Aba or Akwa cross, try to taste one without any bias,i promise you, you would like the soup. Wrong. That’s just perfect. Any wonder? Waterleaf comes first, so it can leach out its water content. Cook time: 1 hour. Some people add both vegetables at the same time, or in very quick succession. Edikiakong soup is an African vegetable soup traditionally prepared with sliced fluted pumpkin (ugu) leaves mixed with water leaves, an assorted selection of meat, stockfish, edible periwinkle, palm oil, and . This video shows the best way to prepare Edikaikong Soup. What’s your plans for the weekend? Preferably use Yellow Rodo, if you can find. Two decades later he's over 6ft 3ins tall and seldom falls ill while I'm weak most of the month. Your email address will not be published. Edikaikong-soup-recipe is well sort after. See the video below for the quantities of beef, stockfish and ponmo I used for a certain quantity of vegetables. Edikaikong soup is a mouth watering nutritious vegetable soup, native to the Efiks of Cross River and Akwa Ibom states in Nigeria and one of their most richest and popular soup recipe. Wrong. EWEDU 2 LITRES ₦ 3000.00 1. Dooney’s Kitchen Tip: When you meats are tender, you should be left with a little stock. 9.Add to the already boiling soup. Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat. To showcase a collection of the best and yummiest pictures of our Tribers, « Awesome feedback from my Crepes recipe. The Ugwu leaf is now introduced to mop up some of that water. Tee & John’s Kitchen opened in May 2010 and was initially located in Texas. Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood. There are lots of variations for the soup. EDIKANG IKONG SOUP IS POPULARLY KNOWN BY THE AKWA IBOM AND CROSS RIVER STATE PEOPLE AS AN INTERNATIONAL SOUP THAT IS REGARDED IN A HIGH ESTEEM. She’s so good, she can tell by tasting it, if ugwu has a higher ratio. That’s just perfect. Jun 12, 2019 - Nigerian Food. If you have more than that, decant into a bowl and keep aside. Ingredients for Edikang Ikong Soup 1kg Pumpkin leaves 500g Water leaves (Talinum Triangulare) 600g Beef, Kanda, shaki and Dry fish Add Salt, Maggi to taste. Joy says all those fake Calabar people that annoy her. Some people use blended pepper – combo of tomatoes, tatashe and rodo. If you have more than that, decant into a bowl and keep aside. This video is recorded with Tecno CX Air. So, you boil your meat, till most of the stock has been absorbed into the meat. Chopped, soaked and washed water leaf Most likely, you have used too much beef stock. http://www.dooneyskitchen.com/2014/02/15/kale-edikang-ikong/, The famous Ewa Aganyin – my journey to getting it right, Puff Puff and Cocktails – a new era for our national favourite chops, Edikaikong – A traditional Calabar recipe, The Battle of the Saucepans Begins on Knorr Taste Quest 4, Schwartz Uk Ebook – Jollof rice and Chicken Ayilata made the cut, The Dooney’s Kitchen guide to amazing Puff Puff. Waterleaf comes first, so it can leach out its water content. Joy says all those fake Calabar people that annoy her. I hope you all enjoying my cooking recipes. Do whatever you wish, onions do not ruin this soup. Stir, taste for salt, add one tablespoon of ground ofor or achi (optional), sprinkle a spoon or a little more, stir. About half a cup worth. Some people use too much palm oil. Wrong. This delicious soup edikaikong is made with a generous amount of proteinous ingredients which makes it … Chef John, learned and fell in love with Nigerian Cuisine while still living in Africa. The Ugwu leaf is now introduced to mop up some of that water. -Stir and wait for 3 more minutes before adding the waterleaves. Dooney’s Kitchen Tip: When you meats are tender, you should be left with a little stock. To order call,Dm or WhatsApp. Some people say the ratio of Ugwu to waterleaf must be higher in favour of Ugwu (pumpkin leaf). Maybe not as dense as Afang, but if you are left with the vegetables swimming in liquid you’ve done something wrong. 21 homemade recipes for ikong from the biggest global cooking community! Log in, The Official Instagram page of the online community, Dooney's Kitchen Tribe. . The famous Ewa Aganyin – my journey to getting it right, Puff Puff and Cocktails – a new era for our national favourite chops, Edikaikong – A traditional Calabar recipe, The Battle of the Saucepans Begins on Knorr Taste Quest 4, Schwartz Uk Ebook – Jollof rice and Chicken Ayilata made the cut, The Dooney’s Kitchen guide to amazing Puff Puff. Note: You don't need to add too much water cos the leaves will bring out water when it boils Serve your Pieces of chicken, washed chicken in pot Turn the chopped leaves in two separate bowls, add a salt and water. Also wrong. It’s actually the other way around. Some people fry the waterleaf in palm oil. Log in, The Official Instagram page of the online community, Dooney's Kitchen Tribe. And btw, the Edikaikong is cool, it's common in Aba,i tasted it there, and it was great. It is actually one of the native soups of the South-southern states (Efiks) of Nigeria (Cross River and Akwa Ibom states.) 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