Edikang Ikong Soup

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• Cook assorted meat with salt, seasoning cube, onion with a little water until done
• Cook stockfish with meat or separately.
• Prep the other ingredients
• Add dried shrimps, stockfish and its stock to meat and cook down until the stock almost dries out.
• Add as much oil as you desire (this recipe calls for a lot of palm oil). Cook for a minute then add the chopped onions, fresh pepper, ground crayfish, seasoning cubes and cook for a few minutes.
• Add kale or ugu and spinach or water leaves, and cook for about 5 minute. Edikang ikong is ready!!!

Ingredients

Assorted meat

 Palm oil (use the amount you desire)

 Kale or Ugu

 Spinach or waterleaf

 Stockfish;

Stock-fish stock

 Crayfish

 Shrimp powder

 3 Habanero pepper

 1 Onion

 Seasoning cubes 

 Salt to taste