Edikaikong


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August 22, 2017
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  • Ingredients for Preparing Edikaikong Soup

Protein – Beaf/Goat meat/Chicken/Turkey/Assorted; Stock fish; Smoked fish; Dry fish; Pomo; Periwinkle (optional); Shrimps/Prawn; Seasoning; Salt; Cray fish; Palm oil; Water leaf; Pumpkin leaf (Ugu); Pepper; and Onions.

  • How to Prepare Edikaikong Soup

First, depending on how you like to consume your stock fish, you can per boil it for few minutes and wash out the first water before putting your washed very clean choice of protein or add the choice of protein on the already boiling stock fish. The reason you need to start boiling the stock fish is to enable soften before the protein is cooked. In parallel, you need to add your periwinkle, dry fish and pomo together with the protein to boil together. The ongoing boiling of the different stuffs in the pot (orishirishi) is then spiced with onions, pepper, salt, and the seasoning of your choice for a tasty taste. Cover the pot and allow it to cook until the orishirishi is tender.



Now you add the smoked fish, shrimp/prawns cray fish and palm oil. Always remember to wash very clean your sea foods properly to avoid food poisoning and irritation. Stir the mixture and cover your pot and allow it to cook for like 5 minutes. Afterwards, pour your water leaves and allow it to cook for 5 minutes with the pot led open. This is to allow for evaporation and to avoid over cooking of the leaves. Finally, it is now time for the ugu leaves to go into the pot. Make sure you stir it properly to help all the content mix well. At this point you can add extra pepper, salt, seasoning to bring out the taste you want. Leave it to cook for another 5 minutes and your edikaikong is ready to be served.

I hope the easy steps will help you nail a delicious and fresh edikaikong soup even if it’s your first time cooking it.

  • How to Best Preserve Edikaikong Soup

Most times in Nigeria we do not cook soup to be consumed in a single feast, rather we make to preserve. So I will share with you my method of preserving that fresh and delicious pot of edikaikong soup you spent time and energy making. Also, this method saves you from the worry of going to the market and making a fresh pot whenever you crave for it.

First, scoop your edikaikong soup into portions, so you would not need to microwave or warm the whole soup when needed just to get some out. This way portions that are not to be eaten immediately still stay fresh. Try to make use of a transparent plastic container that are safe to store foods in. The transparency will help you identify which soup to take out of the freezer, in case you have other soups or stuffs in the freezer. Plastic is easier to remove from freezer compared to glass containers. More so, you do not want to put a glass container in the microwave. Now ensure your freezer settings is in a good condition because edikikong is best preserved in the freezer to keep its freshness in the same state until you are ready to eat it again. Your freezer should always be set to 0 F or below, that is, -1 downwards depending on what settings your freezer has.

When you need to consume from your preserve, all you need to do is take the portion out of the freezer an hour or more before you will be eating it, and allow it defrost in room temperature. Depending on how best you prefer to warm your food, you can put it in the microwave or heat it on the gas cooker and make it ready to be enjoyed with the swallow of your choice.

I really hope this tips go a long way to help someone out there save money and time. Please remember to share your experience or other tips you may know or have heard of here. Do not forget to leave comments on what your cooking experience was and the outcome. Also, remember to follow us on Instagram: soupfactoryng, Facebook: soupfactoryng and Twitter: @soupfactoryng while checking out our website www.soupfactory.com.ng for all your delightful delicacies.

Thank you!



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