How to Prepare Delicious Etinkeni Mmong Ikong delicious and handy!

Are you a cooking guru? Possibly you are just a kitchen area expert? Or like numerous others, you may be an amateur.Whatever the instance might be, handy cooking suggestions can add some fresh ideas to your cooking. Spend some time and learn a couple of things that can spray some new enjoyable right into your kitchen routine. This Etinkeni Mmong Ikong recipe maybe a perfect fit for you.

EATING GOOD FOOD Etinkeni mmong ikong by @dooneyskitchen dooneyskitchenlagos - - She made this recipe up by herself. To get the recipe please check on her site. Edikang Ikong Soup: Edikang Ikong is a vegetable soup that originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in southeastern.

You need to prepare water leaf.
You need to prepare uziza leaf.
Prepare kilo beef or goat meat.
Provide medium Dry fish.
Prepare stock fish.
Prepare Crayfish.
Provide Ponmo.
Provide palm oil.
You need to prepare Scotch bonnet pepper.
You need seasoning cubes.
Prepare Salt.

Short Tips:

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Get the ingredients ready slice the water leaf as thinly as possible.
Place a pot over heat pour in the beef,stockfish, dry fish and ponmo add the seasoning cubes and salt..
Pour some water and allow to cook until the water is almost dry add the blended pepper give it a stir cover and allow to continue cooking..
Pound the crayfish and the opehe together add to the pot add some Palm oil into it. Allow the water to almost dry up as the water leaf also has water..
Add the water leaf and uziza leaf into the pot and give it a good stir..
When the leaves wilt allow to cook through and it's ready to serve..
Serve with your favourite swallow I served mine with fufu..

It is actually one of the native soups of the. This sweet smelling aromatic and spicy pale green leaf vegetable is also used for flavoring soups especially. Community content is available under CC-BY-SA unless otherwise noted. Hong Kong Night Walk in Mong Kok. Edikang ikong soup, also pronounced edikaikong, is a dish native to the people of Akwa Ibom and Cross River.

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