EDIKAIKONG SOUP, AN AKWA IBOM ECSTASY

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Edikaikong Soup instructions 

1. 1 cup edikaikong leaves, 1 pound beef or goat meat, 2 medium onions, 3 medium tomatoes, 2 Scotch bonnet peppers, 2 cloves garlic, 1 teaspoon grated ginger, 1 tablespoon ground crayfish, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons vegetable oil, 2 cups water.

2.  Grind the edikaikong leaves into a fine paste using a blender or food processor.

3.  Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the meat and sear until browned on all sides. Remove the meat from the pot and set aside.

4. In the same pot, add another tablespoon of vegetable oil. Add the chopped onions and cook until they're softened and translucent.

5. Add the chopped tomatoes and Scotch bonnet peppers to the pot. Cook for 5 minutes, stirring occasionally.

6. Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly.

7. Add the ground crayfish to the pot and stir well.

8. Add the ground edikaikong leaves to the pot and stir well.

9.  Add the water and salt to the pot. Stir well to combine.

10. _Simmer the soup_: Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the meat is tender and the soup has thickened.

Your EDIKAIKONG SOUP is ready with any swallow of your choice (fufu/Garri/wheat etc)