Saturday Weekend Delight With GG Kitchen:Periwinkled Edikang Ikong Soup


Welcome once again to our saturday special meal from GG Kitchen and today,i prepared for our eating delight a yummy Nigerian Vegetable soup called EDIKANG IKONG soup.

Ingredients for Edikang Ikong Soup

1kg Pumpkin leaves
500g Water leaves
600g Cowleg,Kanda, Stockfish,and Dry fish,Pepper, Salt and ground Crayfish: to taste
200ml Palm oil
Periwinkle – 1 cup
2 medium bulbs onions
2-3 Stock cubes

20140322-170453.jpg Well Washed and sliced pumpkin leaf
Wash and cut the pumpkin leaf and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.

20140322-170312.jpgWell Cooked Cow leg

Cooking Directions
Cut the Kanda into small pieces. Cook the cowleg,kanda ,stockfish and dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.

When the cowleg is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as water in the Edikaikong soup. You should try as much as possible to make it the only liquid in the soup.

20140322-170400.jpg Stockfish,Canda and Dryfish

Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
Now add the pumpkin leaves and salt to taste.

Stir and your vegetable soup Edikang Ikong is ready to be served.

20140322-170426.jpgReady For Consumption.
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