edikaikong soup

How to make edikaikong soup


  • Stockfish
  • Dried or roasted fish
  • Crayfish (ground)
  • Waterleaf
  • Ugwu
  • Palm oil
  • Meat of choice
  • Salt and pepper to taste
  • Seasoning cubes
  • Periwinkles
  • Ofor or achi
  • Onions

Cooking steps

  • Wash the meat, cook in a pot with little water, add the stockfish and dried fish, and allow to cook until soft
  • Once it is cooked, there should be little or no water left in the pot
  • Add a plentiful amount of red oil, add salt and pepper to taste. Cook for 5 – 10 mins and make sure it is boiling
  • Stir, taste for salt and pepper. Then add the water leaves, stir and allow to boil for 3 mins, then add the ugwu leaves.
  • Stir and add the ground crayfish, periwinkles, seasoning cubes, then stir. Taste for salt, and add one spoon of ground achi or ofor.
  • Stir, cover half way and allow to simmer for 3 mins. Remove from the heat and serve with any choice of swallow
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