Featured Recipe
Edikang Ikong Stew
Serves 4-6 people.
Ingredients
- 8 medium beef pieces
- 6 medium cow skin pieces
- 1 small smoked fish
- 6 oz. stock fish, pieces
- 8 oz. ugwu, dried
- 2 small bunches water leaves
- 1 small yellow or red onion
- 1 tablespoon pepper, dried (or to taste)
- 3 tablespoons ground crayfish
- 4 Knorr or Maggi cubes
- Salt and spices to taste
- 1 cup palm oil
- 7 cups water
Directions
- Prepare ugwu by soaking in hot water for 5-10 minutes. Drain water and set aside.
- Chop or shred water leaves into bite-sized pieces.
- Season beef and stock fish with onion slices, salt, 1 Knorr/Maggi cube, and other spices. Steam on low heat until juice dries up.
- Add 2 cups of water and cow skin. Cook until tender.
- Stir in crayfish, smoked fish, pepper, and palm oil. Keep on heat for 10 minutes.
- Add 3 Knorr/Maggi cubes and water leaves. Cover and cook for about 2 minutes.
- Stir in ugwu, cover and simmer for a few more minutes, then remove from heat.
- Serve with garri, pounded yam, fufu or eba.
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