Edikang Ikong Soup RecipeOrigin: Nigeria Period: Traditional |
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This is very famous and traditional Nigerian soup that uses the large bush snails found in Nigeria. In Europe you can substitute 8 garden snails for these (see my Roman recipe for Milk-fed Snails on how to prepare them). The recipe also calls for waterleaf, a traditional Nigerian vegetable. Simply substitute spinach. Ingredients
1 kg assorted meat (beef, oxtail, tripe, offal, game) 
Edikang Ikong Soup Preparation:Method:Wash the meats thoroughly and cut into chunks then place in a large pot. Add some onions, ground chillies and a little stock. Cook for 30 minutes. Meanwhile remove the snails and periwinkles from their shells and wash before rubbing with lime or lemon juice to remove excess slime. Wash the stockfish and smoked dry fish then soak for five minutes in salted water. Rinse the fish with lots of water then add the snails, stockfish, dried fish, prawns and periwinkles to the meat pot and cook for a further 10 minutes, adding more stock if needed. Finally add the shredded pumpkin leaves and the waterleaf (or spinach). Mix properly then allow to simmer for 15 minutes then add the crayfish and palm oil. Stir the stock and allow to cook for a further 10 minutes. Serve with fufu or pounded yam. |
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