Edikang Ikong Soup (Vegetable Soup)
A hearty, savory, and healthy vegetable soup ready in just minutes.
Servings: 4 servings
Calories: 277kcal
Ingredients
- 500 g Spinach or water leaves
- 1 lb Pumpkin leaves ugu leaves, thawed
- 400 g Assorted meat cow skin and tripe
- 400g Goat meat or beef
- 1 cup Smoked fish
- ½ cup Crayfish
- 1 teaspoon Salt
- 2 Scotch bonnets minced or ground. Optional
- 3 teaspoon Seasoning powder
- 2-3 cups Water
Instructions
- Put washed meat, tripe, and cow skin in a pot and season with salt and seasoning powder, and cook on high heat. I won't be adding the smoked fish at this point because it will overcook.
- Meanwhile, wash and slice spinach and pumpkin leaves if using fresh leaves. If using pre-frozen and thawed leaves, squeeze off excess water.
- After about 20 minutes, add the smoked fish and let it cook with the rest of the meats until the meats are tender. Keep adding water as needed.
- When the water is almost dried, now add the spinach and pepper, then stir till well combined.
- When the spinach starts releasing water, add the pumpkin leaves and crayfish, then stir.
- Pour in palm oil and stir. Depending on how watery you want the soup, you can add water, then let it simmer for about 4-5 minutes.
- Taste to adjust any seasonings, then turn off the heat and allow it to continue cooking with the remaining heat.
- Serve with any choice of side. I enjoyed mine with eba.
Video
Nutrition
Calories: 277kcal | Carbohydrates: 8g | Protein: 45g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 137mg | Sodium: 1169mg | Potassium: 1837mg | Fiber: 3g | Sugar: 1g | Vitamin A: 14015IU | Vitamin C: 55mg | Calcium: 216mg | Iron: 9mg