LoL I b Edo boy oooo! But I have seen people posting same things! So I decided to come up with something new!

The Nigerian Edikang Ikong soup or simply
Vegetable Soup is native to the Efiks, people from
Akwa Ibom and Cross River states of Nigeria. It is
a general notion that the Edikang Ikong soup is
very nutritious and this is very much so. Prepared
with a generous quantity of pumpkin leaves and
water leaves, this Nigerian soup recipe is
nourishing in every sense of the word.

How to Cook Edikang Ikong Soup

It is common for Nigerians to request this soup
recipe after a bout of illness as we trust it to
replenish whatever was lost during the sickness.
But you don't not need to be in a state of
convalescence to enjoy this wholesome Nigerian
food recipe.
Ingredients for Edikang Ikong Soup
1kg Pumpkin leaves
500g Water leaves (Talinum Triangulare)
600g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground Crayfish: to taste
200ml Palm oil
Periwinkle - 1 cup
2 medium bulbs onions
2-3 Stock cubes
Alternative vegetables for those who cannot buy water
leaves and pumpkin leaves:

Use the following to replace the classic Nigerian
vegetables for this soup:

1kg Normal Frozen Spinach
200g Ground Frozen Spinach
250g Lamb's Lettuce (Canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen
one into tiny pieces and mix with the ground
frozen spinach. Wring out the water from these
and add them when I add the pumpkin leaves.
Wash pick and cut the Lamb's Lettuce into tiny
pieces. Add them when I add the water leaves.
Before you cook the Edikaikong Soup

1. Wash and cut the pumpkin and water leaves into
tiny pieces. Put them in separate sieves to drain
out all the water as much as possible.
2. Cut the Kanda into small pieces. Cook the beef,
kanda and the dry fish with the 2 bulbs of diced
onions and the 3 Maggi / Knorr cubes with as little
quantity of water as possible.

Cooking Directions

1. When the meat is done, add a generous amount
of palm oil, the crayfish and pepper and leave to
boil for about 10 minutes. The palm oil serves as
water in the Edikaikong soup. You should try as
much as possible to make it the only liquid in the
soup.
2. Add the periwinkle and water leaves and leave to
cook for another 5 minutes. You may have to
cook for less time at this stage so that the water
leaves are not over-cooked.
3. Now add the pumpkin leaves and salt to taste. Stir
the contents of the pot very well and turn off the
heat. Cover the pot and leave to stand for about 5
minutes.
4. The Edikang Ikong soup is ready to be served with
Garri (Eba), Semolina, Amala or Pounded Yam.

Ohlala. My mouth is watering.

naturally:
Ohlala. My mouth is watering.

hahahahaha abi