Edikang Ikong Soup

Ingredients

• 4 cups chopped ugu leaves
• 3 cups chopped waterleaf or spinach
• 700 g assorted meat
• 200 g stockfish or dried fish
• 1 cup palm oil
• 150 g ground crayfish
• 3 red peppers
• 2 Scotch bonnet peppers
• 1 large onion
• 2 seasoning cubes
• 1 teaspoon salt
• 2 cups meat stock

How to make it

1. Cook assorted meat with onion, salt and seasoning cube until tender. Add stockfish and cook until soft.
2. Blend peppers and onion. Heat palm oil and fry the mixture for 5 minutes.
3. Add crayfish, fish, meat and stock. Simmer for 10 minutes.
4. Add waterleaf and cook uncovered until most of its liquid reduces.
5. Add ugu leaves and stir. Cook for 5 minutes, keeping the vegetables slightly firm.
6. Taste and adjust salt, stock and pepper. The soup should be thick and richly coated with vegetables and oil.
7. Serve hot with eba, fufu, pounded yam or semolina.