How To Prepare Edikang Ikong
Edikang Ikong has topped up in the list of popular food in Nigeria because of its loaded nutritional value. The soup is originated from the southern part of Nigeria, Akwa Ibom and Calabar in particular
It is prepared with a leaf known as ikong which is from the pumpkin leaf. The name ‘edikang Ikong” was originated from the Ibibios.
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Live, Study and Work in Canada. No Payment is Required! Hurry Now click here to Apply >> Immigrate to CanadaIt is called Ugwu by the igbos and Ewe Aworoko by the yorubas. The tales of Edikang Ikong has travelled wide and far that visitors and tourists who viosite the southern part of Nigerian don’t leave without a taste of the delectable delicacy.
It is prepared with lots of tantalizing condiments which includes fish, vegetables, periwinkle, meat, kpomo and shaki, etc.
The taste and feel of ikong and its accomplices in your mouth can send a sweet signal to the brain, which is the irresistible power of edikang ikong. Looking at the health benefit of the is dish
a. It is a rich source of dietary fibre. Pumpkin contains vitamin A, vitamin C as well as minerals such as iron and calcium.
Vitamin A is effective for a good vision and for a glowing skin. Vitamin C helps get rid of scars and wounds, while Calcium and Iron is good for a strong teeth, bones and muscles
b. It is rich source of blood and it also helps boost the immune system.
c. It is used to treat ailment such as malaria, anemia and sudden attack of convulsion.
d. It protects against cardiovascular diseases.
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Live, Study and Work in Canada. No Payment is Required! Hurry Now click here to Apply >> Immigrate to Canadae. It is rich in omega 3 fatty acids which means that it aids vision and reduces the risks of rheumatism and arthritis in aged people
f. It reduces the risk of stroke.
g. It lowers the level of depression
h. It also lowers inflammation which is a key component in asthma
This soup is often recommended after a bout of sickness to replenish what was lost in the body in the course of the sickness
In the recipe, we made use of a generous quantity of pumpkin leaves and water leaves
Ingredients for Edikang Ikong Soup
a. 1kg Pumpkin leaves
b. 400g Water leaves (Talinum Triangulare)
c. 500g Beef, Kanda, shaki and Dry fish
d. Pepper,
e. Salt to taste
f. Ground crayfish
g. 150ml of Palm oil
h. 1 cup of Periwinkle
i. 2 medium onions
j. 2-3 stock cubes
Before you cook the Edikang Ikong Soup
a. Wash the pumpkin and water leaves into tiny pieces. Pass them through a sieve differently
b. Boil the kanda, beef and the dry office with onions and stock cubes with a small quantity of water
c. When the meat has done, add some palm oil, the grinded crayfish and pepper and allow to boil for 10 minutes. The palm oil should be the only ingredient in the Edikang Ikong soup
d. Then add the periwinkle and water leaves and allow cooking for 5 minutes.
e. Add the pumpkin leaves and salt to taste, then stir well and
f. Stir the contents very well and remove from heat
g. Cover the pot and leave to stand for about 5 minutes.
h. Serve with Garri (Eba), Amala, Fufu or Pounded Yam.