Nigerian food recipes. Otherwise you are making Efo Riro. Note: You don't need to add too much water cos the leaves will bring out water when it boils Serve your Dooney’s Kitchen Tip: When you meats are tender, you should be left with a little stock. 21 homemade recipes for ikong from the biggest global cooking community! Joy says all those fake Calabar people that annoy her. See the video below for the quantities of beef, stockfish and ponmo I used for a certain quantity of vegetables. About half a cup worth. It’s actually the other way around. Depending on the volume of vegetables, you just need 2 cooking spoons maximum. Dooney’s Kitchen Tip: When you meats are tender, you should be left with a little stock. If you have more than that, decant into a bowl and keep aside. The Ugwu leaf is now introduced to mop up some of that water. Add Salt, Maggi to taste. Wrong. Depending on the volume of vegetables, you just need 2 cooking spoons maximum. To order call,Dm or WhatsApp. Some people fry the waterleaf in palm oil. When you visit Aba or Akwa cross, try to taste one without any bias,i promise you, you would like the soup. Mix and allow to rest for 15 minutes before washing and allowing to drain. Wrong. If you have more than that, decant into a bowl and keep aside. How To Prepare Edikaikong Soup. Best food websites. This video shows the best way to prepare Edikaikong Soup. Welcome to my channel. It is actually one of the native soups of the South-southern states (Efiks) of Nigeria (Cross River and Akwa Ibom states.) Since the Covid-19 pandemic we returned back to Maryland our true home. Some people say the ratio of Ugwu to waterleaf must be higher in favour of Ugwu (pumpkin leaf). Also wrong. 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 … 9.Add to the already boiling soup. Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood. This video is recorded with Tecno CX Air. Remember, stock is the worst offender for making Edikai kong. Two decades later he's over 6ft 3ins tall and seldom falls ill while I'm weak most of the month. 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 … Chopped, soaked and washed water leaf Preferably use Yellow Rodo, if you can find. 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. Remember, stock is the worst offender for making 3. She’s so good, she can tell by tasting it, if ugwu has a higher ratio. Because of Edikaikong, I stock up on loads of Yellow Rodo anytime I travel home. Waterleaf comes first, so it can leach out its water content. This delicious soup edikaikong is made with a generous amount of proteinous ingredients which makes it … For example, some people choose to add onions, while others choose to omit them. -Stir and wait for 3 more minutes before adding the waterleaves. So, you boil your meat, till most of the stock has been absorbed into the meat. Edikaikong is NOT a watery soup. 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. 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. She’s so good, she can tell by tasting it, if ugwu has a higher ratio. Edikaikong is NOT a watery soup. Allow to cook for like 1min 12. To showcase a collection of the best and yummiest pictures of our Tribers. Water leaf is basically called that due to its water content. Otherwise you are making Efo Riro. OKRO SOUP MEDIUM POT WITH SEAFOOD ₦ 10000.00 1. What’s your plans for the weekend? Call 08185757575 to order now or send us a DM. EWEDU 2 LITRES ₦ 3000.00 1. Your soup is ready. Tee & John’s Kitchen opened in May 2010 and was initially located in Texas. It’s actually the other way around. Wrong. 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 Nigerian Recipes. I hope you all enjoying my cooking recipes. Some people say the ratio of Ugwu to waterleaf must be higher in favour of Ugwu (pumpkin leaf). Food writer. 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. When you visit Aba or Akwa cross, try to taste one without any bias,i promise you, you would like the soup. And btw, the Edikaikong is cool, it's common in Aba,i tasted it there, and it was great. Also wrong. Wrong. Some people add both vegetables at the same time, or in very quick succession. The water content of the water leaf, will leach out the flavour of the stock from the meats. Preferably use Yellow Rodo, if you can find. The Ugwu leaf is now introduced to mop up some of that water. Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. 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 . If oil starts to float on the surface in the pot (like Yoruba soup – her own words), you’ve missed your way (her words). Water leaf is basically called that due to its water content. West African Food. 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. « Updates on the pepper ratio for Buka Stew!!!! It is highly nutritious and taste amazing. Some people use too much palm oil. Most likely, you have used too much beef stock. No one needs to tell me to feed my babies with soymilk when … Click the link below or do a search on YouTube for Ify's Kitchen Edikaikong soup (please watch other videos from there). Edikaikong soup, also known as “Edikang Ikong soup” is a dish originating from Nigeria. 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. There’s always a fight about whether onions should be added to Edikang Ikong soup or not. Maybe not as dense as Afang, but if you are left with the vegetables swimming in liquid you’ve done something wrong. So, you boil your meat, till most of the stock has been absorbed into the meat. Edikaikong-soup-recipe is well sort after. To showcase a collection of the best and yummiest pictures of our Tribers, « Awesome feedback from my Crepes recipe. See recipes for Edikang ikong, Etinkeni Mmong Ikong, Edikang ikong soup too. That’s just perfect. Some people use blended pepper – combo of tomatoes, tatashe and rodo. If oil starts to float on the surface in the pot (like Yoruba soup – her own words), you’ve missed your way (her words). Jun 12, 2019 - Nigerian Food. There are lots of variations for the soup. Any wonder? Stir, taste for salt, add one tablespoon of ground ofor or achi (optional), sprinkle a spoon or a little more, stir. 11. Helle everyone! Some people use too much palm oil. Your email address will not be published. Maybe not as dense as Afang, but if you are left with the vegetables swimming in liquid you’ve done something wrong. Let’s make EDIKAIKONG SOUP and ASSORTED MEATS part of it.. . Do whatever you wish, onions do not ruin this soup. The water content of the water leaf, will leach out the flavour of the stock from the meats. Nigerian cuisine.Top Nigerian food blog. Cook time: 1 hour. cover half-way and allow to simmer for 3-5 minutes. You just made delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam. Log in, The Official Instagram page of the online community, Dooney's Kitchen Tribe. Ingredients for Edikang Ikong Soup 1kg Pumpkin leaves 500g Water leaves (Talinum Triangulare) 600g Beef, Kanda, shaki and Dry fish Extra thin pancakes, Extra special. What more do you want in edikaikong soup, well loaded .it can be yours. 10. -Mix the soup, taste it a little and decide whether you need to add spices before putting waterleaves in. Do whatever you wish, onions do not ruin this soup. Pieces of chicken, washed chicken in pot Turn the chopped leaves in two separate bowls, add a salt and water. . Chef John, learned and fell in love with Nigerian Cuisine while still living in Africa. Because of Edikaikong, I stock up on loads of Yellow Rodo anytime I travel home. Log in, The Official Instagram page of the online community, Dooney's Kitchen Tribe. Wrong. About half a cup worth. Some people use blended pepper – combo of tomatoes, tatashe and rodo. Joy says all those fake Calabar people that annoy her. Your email address will not be published. Waterleaf comes first, so it can leach out its water content. Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat. That’s just perfect. Most likely, you have used too much beef stock. 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. Some people fry the waterleaf in palm oil. 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. 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. Mix and add snails, periwinkle, Knorr, or … Wrong. 3 more minutes before washing and allowing to drain common in Aba, stock. Helle everyone, the Edikaikong is cool edikaikong soup dooney's kitchen it 's common in,! 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