How To Cook Edikang Ikongsoup With Oxtail Meat And Uziza Leaves

One of the most served delicacies in almost all the Nigerian eating houses is edikangikong with oxtail meat and uziza leaves.

This is an edikangikong soup prepared with oxtail meat with uzizaleaves.This article will guide you on how to cook this dish right from the comfort of your kitchen.

Ingredients required to cook this delicacy include;

1. 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.

Read Also: How To Cook Egusi Soup With Pumpkin Leaves In Nigeria

How To Cook Edikang Ikongsoup With Oxtail Meat And Uziza Leaves

Edikang Ikongsoup With Oxtail Meat And Uziza Leaves – Photo Source: https://www.kokolife.ng

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.

Read Also: Learn Cooking Egusi Soup With Oha Leaves

2. Snails

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.

3. Crayfish

Crayfish is another important ingredient in preparingedikangikong 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.

Read Also: Learn To Cook Egusi Soup With Bitter Leaf

4. Palm oil

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 oxtail meat

b. 4 snails(washed with lemon and lime)

c. 450g stock fish(pre-soaked)

d. 450g dry fish

Read Also: Learn To Prepare Achi Soup With Oha Leaves

e. 450g periwinkles

f. 225g whole dry prawns

g. 225g ground crayfish

h. 1.38kg uziza leaves(washed and shredded)

i. 1kg fresh water leaf

j. 200ml palm oil

k. 600ml water

l. Salt to taste

Method of Preparation

1. Preparing this dish can be a little bit demanding, but just don’t worry your head over that, for as long as you follow this recipe I’m going to teach you , I promise you wouldn’t have any course to worry about on how to prepare the dish.

To get started, you have to first get a bowl of water and wash your 1kg oxtail meat thoroughly. After washing it you then place it in a pot.

Grind your 225g chilies and put inside the pot, stir very well. Then go get a knife and slice one large onion and spread inside the pot while you also add some stock. Finally Place the pot on the fire and cook for 30 minutes

2. While the oxtail meat is still on fire, remove snails from shells and wash rubbing with lime or lemon juice to remove slime.

After washing the snails, you also 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.Top and tail the periwinkle and wash thoroughly.

Read Also: Learn To Prepare Edikang Ikong Soup With Kpomo And Okazi Leaves

3. Then after you must have washed the snails, stock fish, dry fish, dry prawns and periwinkles, you finally put them inside the boiling pot of oxtail meat and cook for a further 10 minutes, adding more stock if required.

4. Get a bowl and wash your 1.38kg uziza leaf, cut it into moderate sizes and add it into the pot of oxtail meat and allow tosimmer for 10 minutes.

Then, while the pot is still on fire, you grind your 225g crayfish and add together with 200ml of palm oil into the pot. 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.

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