How To Prepare Edikang Ikong

Edikang Ikong

Ingredient:

• 1kg spinach/fluted pumpkin leaves(ugwu)
• 200g water leaves
• 500g of assorted meat(shaki),snails,cow's skin
• Stock fish
• Smoke fish
• 250ml palm oil
• 1 cup periwinkle
• 2 tablespoons ground crayfish
• 2 stock cubes
• 1 medium sized onion
• 2 scotch bonnet pepper (fresh pepper)
• salt to taste

Preparation:

Step 1

• Wash all vegetables and cut into tiny bits and set aside
• wash and cut the assort mat into bite-able sizes
• clean periwinkles, dried fish, stock fish and set aside

Step 2

• Pour assorted meat and stock fish in a pot
• Add chopped onion, stock cube and salt to taste until properly cooked
• Add the dried fish and periwinkle
• Add palm oil,grounded pepper and cray fish and leave to boil for about 10 minutes.
• Add water leaves
• Add the ikong ubong and uwgu leaves
• Add salt ta taste 
• Stir thoroughly and leave to cook for 5 minutes on low heat.

Serve with Usi(starch), Pounded yam, Eba Fufu, Amala etc.. as preferred by You