Traditional Nigerian recipes
hello everyone.i was craving nigerian edikang ikong soup so i went to my local supermarket in searchof vegetables that look like water leaves and pumpkin leaves. and i found this: knownas canonigos in spanish. i did not find a direct translation for it in english but fromthe images i saw on google, i think it is lamb's lettuce. i think! hahahai also found this ground spinach and i thought it will be nice to mix it with the regularfrozen spinach to get a smoother vegetable that will feel much more like pumpkin leaves.so how do we cook this? as usual, i start by cooking the toughestmeat first, in this case shaki. i cut it into small pieces, add a very small quantity ofwater and cook for 30 minutes on medium heat.
top up the water as you cook but make sureit is always a small quantity. add the dry fish and stock fish. i've previouslysoaked and separated these into small pieces. i cook them for additional 15 minutes andadd the beef, onions and stock cubes and cook till everything is well done. i then add crayfish, pepper and a generous quantityof palm oil. uhhhhh this is important if you want to get the perfect taste and textureof this soup. let it boil for about 5 minutes, add the lamb'slettuce or water leaves if you are in nigeria. stir well and add the spinach.this spinach is a mixture of the normal frozen one and the ground spinach i recently discovered.i always wring out all the water before adding
it to my nigerian food. i would use pumpkinleaves in naija. stir very well and cook till the vegetablesare dead, as in well-cooked and soft. it's ready! and the verdict? it tastes exactlylike edikang ikong cooked with pumpkin leaves and water leaves. so if you can't buy thosewhere you live, try cooking this soup with the vegetables i used here and enjoy it withany nigerian fufu meal: semolina, pounded yam, eba and many more. see you soon! :d
