EDIKAI IKONG WITH POUNDED YAM

EDIKAI IKONG WITH POUNDED YAM Edikai Ikong is a scrumptious vegetable soup from Calabar, Southern Nigeria. It is made from an assorted selection of vegetables, palm oil and spices. This dish is truly delicious and a nation's favourite. Hope you have fun cooking and eating it. INGREDIENTS Serves 4 - 1 tuber Yam - 400g Ugu/pumpkin leaves - 200g Waterleaves or Gure in Yoruba - 1kg boiled assorted meat - 200g Periwinkle - 200g boiled Dried Stock Fish (pre-soaked) - 4 pieces boiled Crabs and or Snails - 100g Shrimps - 50g Crayfish - 300ml Palm oil - 1 large Onion - 1 large fresh tomato - 2 or 3 pieces red chilli peppers - 10g Locust beans - Maggi and salt METHOD STEP 1 Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in a few onions. STEP 2 Add blended pepper and allow to cook for 3 minutes. Slice in red chilli peppers, tomatoes to add colour and a little bit of chopped garlic (optional) then steam for 3 minutes. STEP 3 Add the sliced waterleaves; do not add water because waterleaves generate water on their own. Now cook for 3 minutes. STEP 4 Add remaining ingredients, periwinkle, shrimps, boiled stock fish, smoked stock fish, boiled assorted beef, crayfish, crabs, snails and locust beans.(Season with Maggi/ salt) Stir all the ingredients together, then leave for 2 minutes. STEP 5 Add the Ugu, a bit of water then stir, leave for 2 minutes. STEP 6 Serve with Pounded yam. Seasoning Tip: Try using three cubes of Maggi and a pinch of salt to ensure your cooking never has too much or too little salt. Always taste before adding salt.