Yum, yum, this is the sound of good food—and now we are to cook it. Welcome to this segment, I will be your chef and bring to you a recipe for another food delicacy—African delicacy. Whatever food you could think of, there is recipe for it; interestingly you don’t have to pay to get your hand on one—just research and it’s yours. I will discuss a recipe with you, courtesy of chef Faleti.
Our pot is sizzling, so what’s for cooking now? It’s EDIKAI IKONG WITH POUNDED YAM! This is a very tasty vegetable soup from Calabar, in Southern Nigeria, and enjoyed across the nation. Now let’s get our pot cooking.
Recipe: Cook for 4 persons
- 1 tuber Yam
- 400g Ugu/pumpkin leaves
- 200g Waterleaves or Gure in Yoruba
- 1kg boiled assorted meat
- 200g Periwinkle
- 200g boiled Dried Stock Fish (pre-soaked)
- 4 pieces boiled Crabs and or Snails
- 100g Shrimps
- 50g Crayfish
- 300ml Palm oil
- 1 large Onion
- 1 large fresh tomato
- 2 or 3 pieces red chilli peppers
- 10g Locust beans
- Maggi and salt
- Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in a few onions.
- Add blended pepper and allow to cook for 3 minutes. Slice in red chilli peppers, tomatoes to add colour and a little bit of chopped garlic (optional) then steam for 3 minutes.
- Add the sliced waterleaves; do not add water because waterleaves generate water on their own. Now cook for 3 minutes.
- Add remaining ingredients, periwinkle, shrimps, boiled stock fish, smoked stock fish, boiled assorted beef, crayfish, crabs, snails and locust beans.(Season with Maggi/ salt) Stir all the ingredients together, then leave for 2 minutes.
- Add the Ugu, a bit of water then stir, leave for 2 minutes.
- Serve with Pounded yam.
Tip from the expert: It is advisable to use three cubes of Maggi and a pinch of salt to avoid too much salt. Don’t forget to always taste it before adding salt.
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