Edikaikong Soup
Vegetable soup from Calabar.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Cook the Meat: Boil the assorted meat with chopped onions and bouillon until very tender. Ensure there is very little stock left in the pot (about 1/4 cup) because this soup should not be watery.
- 2
Add Oil and Spices: Pour the palm oil into the pot with the meat. Add the chopped scotch bonnet peppers, crayfish, and periwinkles. Let it boil vigorously for 5-7 minutes.
- 3
Wilt the Waterleaf: Add the chopped waterleaf to the pot. Stir well and cook for 3-5 minutes. The waterleaf will release its own juices, creating the liquid base for the soup.
- 4
Add the Ugu: Fold in the chopped Ugu (fluted pumpkin leaves). Stir thoroughly to combine the greens with the rich meat and oil mixture.
- 5
Final Simmer: Simmer uncovered for exactly 3-5 minutes. You want the leaves to cook but remain vibrant green and slightly crunchy. Remove from heat immediately.
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