How to prepare ofe edikaikong
Parboil meat with necessary ingredients, 2 cubes of maggi, half cup of onions, salt and other spice of choice. (I like to also add kitchen glory (beef seasoning) while parboiling meats but I am not sure if this spice is available in other countries)
Cook for 10 minutes then add water and cook till meat is 70% softer for consumption, wash the dry fish and stock fish with hot water to remove sand and impurities then add to the cooking meat on fire. (You can add this at the beginning if you have very dry (strong) fish
Slice the ugwu leaves and Water leaves to bits (this is normally done by the traders in the market (in Nigeria) but you can slice at home with the help of a very sharp knife and a chopping board.
Pour the leaves separately in bowls and soak in water, wash to remove sand.
It is advisable to wash the leaves thoroughly before slicing or slice before washing, this is actually the major reason why I chose to slice my leaves myself. You can wash the fluted pumpkin before slicing but you will need to slice the water leaves before washing.
To the boiling meat on fire; 1 cup of Palm oil (250ml), it takes lots of oil to prepare this soup. I used about 300ml to make the soup in the video below.
Add salt and pepper to taste. Cook for 5-10 minutes, be sure the whole combination is boiling with very little trace of water
Stir, taste for salt and pepper before adding the water leaves, stir and allow for about 3 minutes then add the ugwu leaves (fluted pumpkin), stir, add the pounded crayfish/pepper, periwinkles, 1-2 cubes of maggi, stir, taste for salt, add one tablespoon of ground ofor or achi (optional), sprinkle a spoon or a little more, stir. cover half-way and allow to simmer for 3-5 minutes.
You just made delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam. What you find below is a plate of edikaikong soup plus a combination of prepared wheat and semo.