Edikang Ikong Soup

Instructions

1. Put chopped water leaves into a large pot or sauce pan and place over medium high heat.
2. Add drained stock fish pieces and cook until all the liquid from the leaves dry out.
3. Add cooked beef chunks, cubed cow skins, salt, crushed stock cubes, crayfish and dry pepper.
4. Stir well until all the ingredient are well incorporated. Allow to cook for an additional 5 minutes or until properly heated.
5. Stir in chopped ugu and periwinkles and allow to heat through just until piping hot, you don't want to cook too long as you want the vegetables looking bright and fresh.
6. Stir in the palm oil, taste and adjust seasoning then take off the heat.
7. Serve with rice, swallow/fufu, boiled yam, boiled plantain or your choice of accompaniment.