Edikaikong Soup

How to Make It

1. 1

   Wash waterleaf thoroughly, chop roughly, and squeeze out excess water. Set aside.

2. 2

   Wash and finely shred ugwu leaves. Keep separate from waterleaf.

3. 3

   In a large pot over medium-high heat, heat palm oil for 2 minutes. Add diced onion and fry until translucent, about 3 minutes.

4. 4

   Add blended scotch bonnet pepper and fry for 5 minutes until the raw smell is gone and oil floats to the top.

5. 5

   Add pre-cooked assorted meat, stockfish, and dried fish. Stir to combine and cook for 5 minutes.

6. 6

   Add ground crayfish, seasoning cubes, and salt. Stir well and cook for another 3 minutes.

7. 7

   Add the waterleaf first and stir vigorously. The natural water content will release — cook uncovered on high heat for 4 minutes, allowing most of the liquid to evaporate.

8. 8

   Add periwinkles and stir through.

9. 9

   Add the shredded ugwu leaves last. Fold in gently — do not stir aggressively. Cook for exactly 5 minutes on medium heat. The soup should be thick, not watery.

10. 10

    Taste and adjust seasoning. Serve hot with eba, pounded yam, or semolina.