HOW TO COOK EDIKANG IKONG

INGREDIENTS: • Meat enough for serving 3-4 people • 1 medium Smoked fish • Pomo: 3 medium sizes, cleaned and chopped into tiny pieces or as desired • Stockfish enough for 3 -4 people • ½ cup blended Crayfish • 3 large Snails (optional) deshelled and properly cleaned with Alum or lime juice and cut to desired sizes • 1 medium size onion • 2 bunches of Uwgu leaves washed and sliced into tiny pieces • 2 bunches of waterleaves-washed and slice into tiny pieces • 2 full cooking spoons of Palm-oil • Fresh pepper to your taste, blended or ground dried pepper • 2 Seasoning cubes METHOD Wash meat and stock-fish properly into a pot, use one seasoning cube, pepper, salt, ginger & garlic powder and set on fire to steam, add some, water after about ten minutes and keep boiling till tender. The water from the meat should not be much, about a cup by now, careful not to add more water except really necessary as the waterleaves will surely bring out water. Add pomo and the snail to the boiling pot. Wash fish in hot water to remove dirt and smell of smoke, debone and add to the pot and stir. After five minutes, add the crayfish, pepper, salt, one more seasoning cube, stir and add two cooking spoons of palm-oil. Allow two minutes, stir taste for salt and add onions at this point, add waterleaves, stir and add the ugwu and mix well. Allow to simmer for 3-5 more minutes. Don’t overcook the veggies, if you are not okay with the seasoning adjust accordingly, one final stir and it’s done! Serve with any Nigerian swallow. Pictures:

Finished product ofEdikang Ikong

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