₦airaland Forum

Asquare84:
This is a serious case try and see a pastor for prayers

dontjuststop:
Thanks for your contribution. I really appreciate it.

ArchAngelos999:
funny story: this thing happen for my hood. One guy been con dey claim the motor but we no let am carry am go. e even bring police come we still no gree them. Na later dey con even discover say this man dey part of the gang

damtan:
I've read your story about 3 times. One of the best so far on nairaland. Thank you boss

damtan:
In this stay and home period, today has highly been very boring for me.
I've browsed through nairaland for hours, looking for an interesting thread or probably a diary to whirl away time.
If you know any interesting thread (be it recent or old thread), biko, paste the link here.

Juliearth:
You are welcome a metric ton.

Juliearth:
Thank you! The waterleaf can only "waterize" the soup if it is morethan the pumpkin leaves. Also note that the only water I added in the soup was while cooking the meat and as at the time when I added palm oil, the water had dried up. Follow this technique and you will not have a waterized Edikaikong soup.

Juliearth:
Edikaikong soup is one of the special delicacies of the Efik people of Akwa Ibom state. It is rich in vitamins and Minerals, owing to the use of surplus vegetables and palm oil. Amongst these vitamins are vitamins C and E, which are crucial immune-boosting elements. To prepare this soup, you would need
Ugu/pumpkin leaves
Water leaf ( I use it in same ratio as the Ugu leaves)
Protein of choice (I am using Goat meat, a little bit of chicken and smoked catfish)
Palm oil ( using adulterated oil ruins the taste and the outcome generally)
Fresh peppers and Onions
Cameron pepper
Crayfish
Ponmo...
Firstly, wash your vegetables with salt, and dice, pound your pepper, slice your onions into tiny bits, wash the smoked catfish with salt...

In a clean pot, wash your meat of choice and garnish with some of the chopped Onions, some bouillon (I am using just 2) and salt(I am not using any though). Add a tiny bit of water (half glass cup in my case). This is important because the signature Edikaikong is water-free.


Cook meat on low heat for 15 to 20 minutes depending on the intensity of your heat source. At the end of the 15 to 20 minutes, it is expected that your pot should be almost water-free. Remember that edikaikong is water free and palm oil serves as the liquid base.At this point, I will add my washed smoked fish and ponmo. Furthermore, I would add my pounded peppers, pounded crayfish, and generous amount of palm oil. Let the mixture cook until all the ingredients are "united in harmony" and all the bites are tender enough.


Add your chopped water leaf, mix properly and allow to cook on low heat for 3 to 5 minutes. Add your Ugu leaves, mix properly and allow to cook for 4 minutes. And your edikaikong is ready.

You can enjoy with any swallow of choice. I would have mine with unripe plantain swallow or eba and sobo tisane ( sobo infused with different fruit and spices blend)



Cc
MissyB3
Tjskii

ArchAngelos999:
a stream cannot be called a canal. the difference is as day and night

ArchAngelos999:
which canal dey federal housing abeg?