First let me say a very big SORRY for the lack of posts in the past few months. All I can say is I was very busy with a lot of obligations and I just could not find the time. I hope to be able to rededicate my time to this blog as you my readers are very important to me and I do not want to disappoint you. Thank you for being patient with me.
I had quite a few readers demanding for traditional dishes and to grant them their request, I have decided to post my Edikang Ikong. The recipe is courtesy of my aunty actually as I have been opportuned to taste hers and I have to say, it was amazing. Edikang Ikong is known traditionally as a dish prepared in the eastern part of Nigeria (Calabar to be precise) but it has become more popular over the years.
Goat meat is preferred but you can use any other type of meat you like. One of the reasons why I love the dish is the low fat content. It is one of those rare meals that is prepared with the smallest amount of oil. So if you are watching your waist line just like me, then no need to worry, it is weight loss friendly due to its’ high vegetable content and low fat.
RECIPE
Ingredients:
Ugu, shredded
Water leaf, shredded
Scotch bonnet peppers (mixture of red and yellow)
Periwinkle
Goat meat
Crayfish or fresh prawn
Stock fish
Palm Oil, 1 tablespoon
Salt
Seasoning and spices
Onions
Method:
1. Season the goat meat with salt, onion, seasoning & spices and boil until meat is tender.
2. Pound the peppers using small mortar and pestle. Add the pepper to the meat before it fully cooks. Then add the palm oil.
3. Add the stock fish and crayfish.
4. Wash the Ugu and Waterleaf twice with salted cold water.
5. Add the Waterleaf first and the periwinkle. Cook with low heat. Then add the Ugu leaves and stir.
6. Cook on low heat for about 5 minutes and serve.
It can be enjoyed with any swallow of choice. I chose Yellow Eba so as to have the full Eastern Nigeria experience. Give it a try and let me know your thoughts in the comments section below.
Bon Appetit!
1 comment
Welcome back, auntykaddy