How is edikaikan prepared.?!
it is a soup prepared by akwa ibom people!.Www@FoodAQ@Com
Answers:
kg / 21b assorted meat (beef, oxtail, tripe, ponmo, bokoto & bush meat), snails (washed with lemon and limes)
450g / llb stockfish (pre-soaked)
450g / llb dry fish (thoroughly washed)
450g/ llb periwinkles, 225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground crayfish, I medium size onion
1!.35kg/3 lb fresh ugwu (pumpkin leaves; washed & shredded)
I kg/21b fresh waterleaf (prepared and washed)
200ml palmoil 600ml , lpt stock salt to taste
Scent Leaves:An annual Herb cultivated in the Delta areas!. It smells and tastes like tarragon; usually used fresh or dried in Banga soup!. Use dried leaves sparingly as flavor is more intense!. Readily available from African food stores!.
Www@FoodAQ@Com
450g / llb stockfish (pre-soaked)
450g / llb dry fish (thoroughly washed)
450g/ llb periwinkles, 225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground crayfish, I medium size onion
1!.35kg/3 lb fresh ugwu (pumpkin leaves; washed & shredded)
I kg/21b fresh waterleaf (prepared and washed)
200ml palmoil 600ml , lpt stock salt to taste
Scent Leaves:An annual Herb cultivated in the Delta areas!. It smells and tastes like tarragon; usually used fresh or dried in Banga soup!. Use dried leaves sparingly as flavor is more intense!. Readily available from African food stores!.
Www@FoodAQ@Com