If you love a well prepared meal and you’re a big fan of naija delicacies then you will be as curious as me to find out short cuts to prepare a lovely time-consuming dish like edikaikong soup with pounded yam. I made this amazing discovery that reduced my cooking time drastically and leaves my family beaming with smiles once they know mommy is preparing the special. 😀
A lot of people love to eat this delicacy but would often shy away from preparing it because it is time consuming. Someone said, jokingly though, that he can’t marry any woman that doesn’t know how to prepare pounded yam. The ladies got enraged and attacked him. Well, this is a simple win-win solution to help you keep bae happy without taking off your nails! You can thank me later.
Ingredients for Edikang Ikong Soup
- 1kg Pumpkin leaves
- 500g Water leaves (Talinum Triangulare)
- 600g Beef, Kanda, shaki and Dry fish
- Pepper, Salt and ground crayfish: to taste
- 200ml Palm oil
- 1 cup Periwinkle
- 2 medium onions
- 2-3 stock cubes
Before you cook the Edikaikong Soup
- Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
- Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the stock cubes with as little quantity of water as possible.
- When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
- Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
- Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
- Thats it!
How to prepare pounded yam without pounding it.
This is my little assistant that helps me pound yam without breaking a sweat. You can get yours from any of these places at an affordable rate. Either here or here.
This is how I do it.
I simply boil the yam till it’s soft enough for you to dip a fork into it. Then I scoop the yam into my food processor or mixer. Start it at a low to medium speed. Let it keep spinning till it becomes a smooth, fine paste. You can add little drops of the original water you used in cooking the yam occasionally till it becomes the right consistency.
Voila! Your meal is ready!
Serve in an attractive dish and enjoy!