Delicious as it is, yet it is highly medicinal, edikangikong soup with tripe and spinach is version of edikangikong soup that is prepared with spinach and tripe meat gotten from cow. This delicacy is served in most hotels and other eating houses nationwide.
Periwinkles are important ingredients in the cooking of edikangikong soup. It is a source of protein and are added to the meat or fish used in cooking edikangikong soup.
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The presence of periwinkles go a long way in making the edikangikong soup more palatable and appetizing to the eye and to the mouth.
It is used not only to prepare edikangikong soup, but to prepare most local and international dishes and soups. In Imo state, periwinkle is used to prepare one of their indigenous soups called ofeowerri, which i included in my series of articles.
They believe that even if you cannot afford meat or fish in the market at least with the presence of periwinkle , you can still enjoy your edikangikong soup because periwinkles are palatable and yet cheap source of meat.
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Snails serve as part of the assorted meats that accompany the preparation of edikangikong. It is an integral part of the soup which makes the soup more palatable.
Snails generally are tasty source of protein, though one should be mindful of the manner of processing it or them because snails are dirty in nature and they like dirty things just like we find in pigs.
So when processing them should be careful and use lime to thoroughly wash them so that there will not be any risk of getting ones through the consumption of them.
There are different types of snails available in the market today,they are the small sized brownish types and the big sized reddish ones.
The reddish ones are very big in size and are more expensive in the market.They are easier to process than the smaller ones.
This specie of snails originated mainly from Ghana, and they are named after a Ghanian name , while the smaller ones are mainly reared in Nigeria and are commonly found in the market, though not so easy to process. Below are the list of ingredients required to cook edikangikong soup:
Crayfish is another important ingredient in preparing edikangikong soup, it is as well a source of protein and gives the soup that crayfish taste.
Crayfish is first ground before use, but before it is ground you must make sure that it is well sieved from crayfish chaffs or sand that might have entered the crayfish in the process of handling it in the market place.
Crayfish is brownish in color with tender thungs at its tall. Crayfish comes in different sizes depending on the specie. We have the large size crayfish which they call prawn or oporo in some parts of the Eastern region of Nigeria.
While the other species is the small sized ones which is commonly seen in the market and as well less expensive compared to that of the bigger sized ones called prawn or oporo.
Crayfish is sieved and ground, though some people prefer heating it first in a dry pan or pot before grinding it so as to remove moisture from it.
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Palm oil forms the base of the soup on which the other ingredients are added to. Palm oil contains plenty of vitamin A. Palm oil can be locally extracted from its nut and used directly in cooking any dish, by pouring the raw palm nuts in a clean pot and you then add a little water and place on the fire, and allow it to boil for like 30 minutes or until you start seeing the red oil settling on the surface of the water.
Then you put it off the fire and use your hand to squeeze out the oil from the palm nuts while it is still hot or at least warm enough to allow you dip your hands to squeeze out the oil from the palm nut.
After squeezing out the oil from the palm nuts , you then remove or sieve out the residues, which is mainly comprised of palm fibers.
Once this is done then you pour out the oil and apply it directly to your dish. It is said that this method or this type of palm oil processed in this manner add more delicious flavor to your dish more than he ones chemically produced and as well those produced by machine. Below are a list of the requirements needed to cook this dish;
a. 1kg tripe meat
b. 4 snails(washed with lemon and lime)
c. 450g stock fish(pre-soaked)
d. 450g dry fish
e. 450g periwinkles
f. 225g whole dry prawns
g. 225g ground crayfish 1kg spinach leaves(washed and cut)
h. 1kg fresh water leaf
i. 200ml palm oil
j. 600ml water
i. Salt to taste
1. Wash the tripe meat thoroughly and place in a pot
2. Add some ground chillies, sliced onions and some stock
3. Place on heat and cook for 30 minutes
4. Meanwhile remove snails from shells and wash rubbing with lime or lemon juice to remove slime
5. Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insect and loosen any sand or grit, then rinse thoroughly with lots of cold water.
6. Top and tail the periwinkle and wash thoroughly.
7. Add the snails, stock fish, dry fish, dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
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8. Finally add the cut spinach leaves and water leaf and mix it properly.
9. Allow to simmer for 15 minutes, then add the crayfish and palm oil
10. Give it a good stir and gently simmer for 10 minutes, until well blended and the aroma fills the kitchen. Remove from heat and serve with fufu or pounded yam