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Featured Recipe

Edikang Ikong Stew

Serves 4-6 people.

  • 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

  1. Prepare ugwu by soaking in hot water for 5-10 minutes. Drain water and set aside.
  2. Chop or shred water leaves into bite-sized pieces.
  3. Season beef and stock fish with onion slices, salt, 1 Knorr/Maggi cube, and other spices. Steam on low heat until juice dries up.
  4. Add 2 cups of water and cow skin. Cook until tender.
  5. Stir in crayfish, smoked fish, pepper, and palm oil. Keep on heat for 10 minutes.
  6. Add 3 Knorr/Maggi cubes and water leaves. Cover and cook for about 2 minutes.
  7. Stir in ugwu, cover and simmer for a few more minutes, then remove from heat.
  8. Serve with garri, pounded yam, fufu or eba.

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