To describe Nigerian cooking, one would say it is fiercely traditional and somewhat dogmatic, but Dooney’s Kitchen proposes to simplify methods and steps that have been passed from generation to generation whilst also challenging some of these methods using … Stir, taste for salt, add one tablespoon of ground ofor or achi (optional), sprinkle a spoon or a little more, stir. Some people fry the waterleaf in palm oil. Wrong. So, you boil your meat, till most of the stock has been absorbed into the meat. Jun 12, 2019 - Nigerian Food. Allow to cook for like 1min 12. Wrong. Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat. This video is recorded with Tecno CX Air. 11. Pieces of chicken, washed chicken in pot Turn the chopped leaves in two separate bowls, add a salt and water. Water leaf is basically called that due to its water content. See recipes for Edikang ikong, Etinkeni Mmong Ikong, Edikang ikong soup too. Dooney’s Kitchen Tip: When you meats are tender, you should be left with a little stock. That’s just perfect. Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. Wrong. Tee & John’s Kitchen opened in May 2010 and was initially located in Texas. 10. Let’s make EDIKAIKONG SOUP and ASSORTED MEATS part of it.. . It’s actually the other way around. How To Prepare Edikaikong Soup. Some people say the ratio of Ugwu to waterleaf must be higher in favour of Ugwu (pumpkin leaf). Mix and allow to rest for 15 minutes before washing and allowing to drain. This rich and nutritious soup is usually prepared with the leaves of the African Pterocarpus soyauxii / Pterocarpus mildbraedi tree, known traditionally as Oha leaves. Some people add both vegetables at the same time, or in very quick succession. Do whatever you wish, onions do not ruin this soup. Nigerian Recipes. Add Salt, Maggi to taste. The water content of the water leaf, will leach out the flavour of the stock from the meats. Waterleaf comes first, so it can leach out its water content. Click the link below or do a search on YouTube for Ify's Kitchen Edikaikong soup (please watch other videos from there). She’s so good, she can tell by tasting it, if ugwu has a higher ratio. Ingredients for Edikang Ikong Soup 1kg Pumpkin leaves 500g Water leaves (Talinum Triangulare) 600g Beef, Kanda, shaki and Dry fish Nigerian food recipes. This delicious soup edikaikong is made with a generous amount of proteinous ingredients which makes it … About half a cup worth. Maybe not as dense as Afang, but if you are left with the vegetables swimming in liquid you’ve done something wrong. Depending on the volume of vegetables, you just need 2 cooking spoons maximum. Mix and add snails, periwinkle, Knorr, or … Some people say the ratio of Ugwu to waterleaf must be higher in favour of Ugwu (pumpkin leaf). So, you boil your meat, till most of the stock has been absorbed into the meat. Some people use too much palm oil. Because of Edikaikong, I stock up on loads of Yellow Rodo anytime I travel home. Preferably use Yellow Rodo, if you can find. When you visit Aba or Akwa cross, try to taste one without any bias,i promise you, you would like the soup. Two decades later he's over 6ft 3ins tall and seldom falls ill while I'm weak most of the month. What’s your plans for the weekend? Edikaikong soup, also known as “Edikang Ikong soup” is a dish originating from Nigeria. Remember, stock is the worst offender for making 3. Waterleaf comes first, so it can leach out its water content. Most likely, you have used too much beef stock. Some people use blended pepper – combo of tomatoes, tatashe and rodo. Call 08185757575 to order now or send us a DM. Remember, stock is the worst offender for making Edikai kong. If oil starts to float on the surface in the pot (like Yoruba soup – her own words), you’ve missed your way (her words). -Mix the soup, taste it a little and decide whether you need to add spices before putting waterleaves in. . . OKRO SOUP MEDIUM POT WITH SEAFOOD ₦ 10000.00 1. Chef John, learned and fell in love with Nigerian Cuisine while still living in Africa. Preferably use Yellow Rodo, if you can find. About half a cup worth. Wrong. Since the Covid-19 pandemic we returned back to Maryland our true home. Some people fry the waterleaf in palm oil. Edikaikong is NOT a watery soup. To showcase a collection of the best and yummiest pictures of our Tribers. You just made delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam. Maybe not as dense as Afang, but if you are left with the vegetables swimming in liquid you’ve done something wrong. Food writer. Some people add both vegetables at the same time, or in very quick succession. Otherwise you are making Efo Riro. When you visit Aba or Akwa cross, try to taste one without any bias,i promise you, you would like the soup. Log in, The Official Instagram page of the online community, Dooney's Kitchen Tribe. Edikaikong Soup Posted Nov 26 Yaba, Lagos State, Nigeria 9 views Meggs Kitchen Company Name Available on demand order for your mouthwatering soup n assorted meat,fish with ponmo. Best food websites. Joy says all those fake Calabar people that annoy her. Wrong. Surf and Turf Otong Soup Nigerian food, is bold, multi faceted, rich, colourful, spicy and with varied nuances, as you move from tribe to tribe. Dooney’s Kitchen Tip: When you meats are tender, you should be left with a little stock. The Ugwu leaf is now introduced to mop up some of that water. The water content of the water leaf, will leach out the flavour of the stock from the meats. To order call,Dm or WhatsApp. Chopped, soaked and washed water leaf There’s always a fight about whether onions should be added to Edikang Ikong soup or not. Your email address will not be published. EWEDU 2 LITRES ₦ 3000.00 1. Also wrong. And btw, the Edikaikong is cool, it's common in Aba,i tasted it there, and it was great. What more do you want in edikaikong soup, well loaded .it can be yours. 21 homemade recipes for ikong from the biggest global cooking community! This video shows the best way to prepare Edikaikong Soup. Some people use blended pepper – combo of tomatoes, tatashe and rodo. « Updates on the pepper ratio for Buka Stew!!!! The Ugwu leaf is now introduced to mop up some of that water. Note: You don't need to add too much water cos the leaves will bring out water when it boils Serve your That’s just perfect. No one needs to tell me to feed my babies with soymilk when … EDIKANG IKONG SOUP IS POPULARLY KNOWN BY THE AKWA IBOM AND CROSS RIVER STATE PEOPLE AS AN INTERNATIONAL SOUP THAT IS REGARDED IN A HIGH ESTEEM. The famous Ewa Aganyin – my journey to getting it right, Puff Puff and Cocktails – a new era for our national favourite chops, Edikaikong – A traditional Calabar recipe, The Battle of the Saucepans Begins on Knorr Taste Quest 4, Schwartz Uk Ebook – Jollof rice and Chicken Ayilata made the cut, The Dooney’s Kitchen guide to amazing Puff Puff. Water leaf is basically called that due to its water content. Your email address will not be published. Edikaikong soup is a mouth watering nutritious vegetable soup, native to the Efiks of Cross River and Akwa Ibom states in Nigeria and one of their most richest and popular soup recipe. Joy says all those fake Calabar people that annoy her. Your soup is ready. For example, some people choose to add onions, while others choose to omit them. It is highly nutritious and taste amazing. Wrong. Log in, The Official Instagram page of the online community, Dooney's Kitchen Tribe. If you have more than that, decant into a bowl and keep aside. She’s so good, she can tell by tasting it, if ugwu has a higher ratio. Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood. I hope you all enjoying my cooking recipes. To describe Nigerian cooking, one would say it is fiercely traditional and somewhat dogmatic, but Dooney’s Kitchen proposes to simplify methods and steps that have been passed from generation to generation whilst also challenging some of these methods using … Edikaikong-soup-recipe is well sort after. Edikaikong is NOT a watery soup. If you cannot make Edikaikong, just run to my YouTube channel now and change your story for I have just uploaded a very detailed video for your viewing pleasure. It’s actually the other way around. Because of Edikaikong, I stock up on loads of Yellow Rodo anytime I travel home. dooney's kitchen drink eba edikaikong edo efik egg flag flour food food processor forex fried fried rice frying pan fufu garri ginger hausa ibibio jollof Kunnu Aya lemon juice margarine mashed Nigeria ofada ofio oil onion order oven cover half-way and allow to simmer for 3-5 minutes. Welcome to my channel. http://www.dooneyskitchen.com/2014/02/15/kale-edikang-ikong/, The famous Ewa Aganyin – my journey to getting it right, Puff Puff and Cocktails – a new era for our national favourite chops, Edikaikong – A traditional Calabar recipe, The Battle of the Saucepans Begins on Knorr Taste Quest 4, Schwartz Uk Ebook – Jollof rice and Chicken Ayilata made the cut, The Dooney’s Kitchen guide to amazing Puff Puff. To showcase a collection of the best and yummiest pictures of our Tribers, « Awesome feedback from my Crepes recipe. Extra thin pancakes, Extra special. Nigerian cuisine.Top Nigerian food blog. Surf and Turf Otong Soup Nigerian food, is bold, multi faceted, rich, colourful, spicy and with varied nuances, as you move from tribe to tribe. If oil starts to float on the surface in the pot (like Yoruba soup – her own words), you’ve missed your way (her words). There are lots of variations for the soup. -Stir and wait for 3 more minutes before adding the waterleaves. Most likely, you have used too much beef stock. Do whatever you wish, onions do not ruin this soup. West African Food. It is actually one of the native soups of the South-southern states (Efiks) of Nigeria (Cross River and Akwa Ibom states.) Any wonder? Edikiakong soup is an African vegetable soup traditionally prepared with sliced fluted pumpkin (ugu) leaves mixed with water leaves, an assorted selection of meat, stockfish, edible periwinkle, palm oil, and . Helle everyone! Also wrong. See the video below for the quantities of beef, stockfish and ponmo I used for a certain quantity of vegetables. 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