Okazi is afang, so the soup you are cooking isn't edikan ikong. Edikan ikong is water leaf and ugwu or pumpkin leaf.

vivano: Cow meat
Kpomo
Stock fish
Smoke fish
Pumpkin leaf
Uziza leaf
Waterleaf
Okazi leaf
Achi
Pepper
Crayfish
Maggi
Onions
Palm oil


Cut kpomo into small sizes and season with meat and stock fish,(maggi,onions,salt)add small water to the meat after 20 minutes,put the pounded okazi leaf,okazi leaf must be pounded to bring out its aroma,then after 10min add the pumpkin leaf,uziza leaf and lastly waterleaf leave for 10mins add crayfish, achi and enough palm oil and salt to taste leave for 20mins

can you use dried ugwu instead of the fresh one?

No, I have not heard of that and I have not use it.

Bisiriyu: EDIKANG IKONG


INGREDIENTS QUANTITIES

Beef 8 medium pieces.
Cow Skin 6 medium pieces
Smoked fish (Calabar type)                 1 med. Size
Stockfish Head 1 small size
Ikong Ubong (pumpkin leaves) 4 Med. size bunch
Water leaves 2 med. Heap
Onion (Optional) 1 small size
Fresh or dry pepper                 3 medium size or 1 tablespoon
Palm Oil 3 cookingspoons
Crayfish (ground) 3 tablespoons
Maggi Cube 4
Water 4 cups
Salt To taste.



METHOD

-  Wash and season the beef with salt, and Maggi Cube, few slices of onion
   and steam   with  the washed  stockfish head for  about 15 minutes.
-  Add the water, Cow skin and cook till soft.
-  Add the Crayfish, washed smoked fish, pepper and palm oil to the pot
   containing the meat, stockfish and cow skin.
-  Stir and allow boiling for about 10 minutes.
-  Add the remaining Maggi Cube and the shredded waterleaves.
-  Stir and cover the pot, cook for about 2 minutes.
-  Allow cooking for few minutes.
-  Add the shredded Ikong Ubong leaves, and cover the pot.  Cook for
-  Stir again thoroughly.  Simmer for about 8 minutes, stir.
-  Taste and add salt to taste.  Simmer for another few minutes, Stir.
-  Remove from heat and serve with cassava fufu or Eba or Pounded yam.






                                                                                                               

you did not add periwinkle to ur ingredient

Great am an Igbo but love love this soup. But I don't like it with periwinkle in its shell. The problem is that I can't get periwinkles removed from it shell.
Please I need held on how to remove periwinkle from its shell 'cos as long as am concerned edikang ikong isn't complete without periwinkle

Learn to make authentic edikaikong soup here: http://www.dobbyssignature.com/2012/04/edikaikong.html