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Edikang Ikong (Nigerian Vegetable Soup)
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Ingredients
- goat meat2 lbs
- bouillon powder2 tsp
- Black pepper1 tsp
- Salt1 tsp or to taste
- onion1/2 onion
- waterleaf (malabar spinach)2 cups
- ugwu leaves (fluted pumpkin leaves)4 cups
- palm oil3/4 cup
- Water2 cups
- smoked/dried fish6 oz
- shrimp8 oz
- ground crayfish2 tsp
- cayenne pepper1 tsp
Allergens (inferred from ingredient names): crustaceans, fish
Nutrition per serving (modelled estimate, not measured): kcal 850, protein 52, fat 62, carbs 8, fiber 3, sugar 2
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: lowcarbafrica.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed