Hello hivers and lovers of food. Welcome to my blog.Here today, I will be giving my recipe on how I prepare Waterleaf and vegetable soup which is locally known as Edikiakong soup. This is one of the most popular Naija dishes and is best known by the Akwa-ibomites here in Nigeria. It happens to be one of my favourite dishes and I'm not even an Akwa-ibomite but trust me it tastes so so good. So let's ride!!
First,
INGREDIENTS
Meat, stock fish, kpomo, crayfish.
Fresh waterleave and vegetable (ugwu).
Onions.
Prewinkle locally called Isam* this is what it looks together with shell.👇👇
Pepper.
Now,
THE RECIPE
Firstly, I began by selecting the Waterleaf, separating the stem from the main leave and I also did the same with my ugwu leave. Preparing this soup could be stressful because of the work load of selecting several bunches but the end result is delicious.
After I was done, I washed the waterleave thoroughly, about 3 to four times, the same with the ugwu leave. Then I sliced it.
After, chopping the waterleave with my knife and cutboard, I poured it into a clean dry pot and allow it to heat.
N/B: The reason I did that👆 was so that the water in the waterleave would dry/come out so I could filter it. Many person's don't know this method. Some prefer to squeeze the water out with their hand by adding salt first, but which ever way is fine.I washed my meat,kpomo,and fish. Remember, with salt to kill unseen germs and then put it into another pot, chopped some onions and put it in, added Maggie cubes, a little dry blended pepper and water to steam.
Then I cut and washed my prewinkle thoroughly. Mhen!!! It's so dirty and slimy with it's shell. So I washes and shaked it thoroughly with salt so as to get rid for those dirt and slime in the shell.
Then back to my waterleave, when it was dried, I pour it into a filter to remove the excess water that's still remaining and then poured palmoil inside the pot and poured the waterleave right back into the oil and then stir.👇👇
After stirring for a while I poured my meat/ meat stock, kpomo, stockfish, blended crayfish and then I added a desired quantity of water and then stirred.
After boiling for like 10minutes, I added some Maggie cubes for taste, some salt and also some blended black pepper, stirred and then allow to cook for another 10- 15mins.
Finally , I poured my sliced/chopped vegetable locally called (ugwu leave) inside and then stir. My parents like their vegetable fresh so I put off the fire immediately after stirring..
And there you go...Your delicious EDIKIAKONG soup is ready..
Enjoy with semo or Eba.
PC: All photos were taken my me.
Thanks for reading.