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Let me share one of my favorite Nigerian dishes - edikaikong stew. This hearty vegetable soup bursts with flavors from tender beef, smoky stockfish, and vibrant pumpkin leaves. Whenever I cook this, aromas fill my kitchen, transporting me back to bustling Lagos markets. Rich palm oil creates a luxurious base, while periwinkles add delightful texture. Perfect for chilly evenings, this stew warms body and soul. Ready to dive into a bowl of West African comfort? Let's get simmering!
Ingredients for Edikaikong Stew
- Pumpkin leaves: Shredded pumpkin leaves add a unique flavor and texture, making this stew vibrant and nutritious.
- Waterleaf: Waterleaf brings a refreshing taste and a slight crunch to the stew, balancing out the other ingredients perfectly.
- Beef: The beef provides a hearty and savory base, adding depth of flavor to the stew.
- Stockfish: Soaked and shredded stockfish infuses the stew with a rich seafood flavor and a satisfying chewy texture.
- Periwinkle: These little shellfish add a delightful briny taste and a pop of texture to the stew.
- Palm oil: Palm oil not only adds a beautiful red hue to the stew but also imparts a distinct earthy flavor.
- Crayfish: Ground crayfish enhances the overall umami taste of the stew, giving it a depth of flavor.
- Bouillon cubes: Bouillon cubes provide a quick and easy way to boost the savory taste of the stew.
Read more: Mulligatawny Stew
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Sharp knife: Needed for cutting the vegetables, meat, and fish into the required sizes.
Edikaikong Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 kg Pumpkin leaves Washed and shredded
- 500 g Waterleaf Washed and shredded
- 500 g Beef Cut into bite-sized pieces
- 200 g Stockfish Soaked and shredded
- 200 g Periwinkle Cleaned
- 1 cup Palm oil
- 2 tbsp Ground crayfish
- 2 Bouillon cubes
- 1 tsp Salt To taste
- 1 tsp Ground pepper To taste
Read more: Pollack Stew
Instructions:
- 1. In a large pot, heat the palm oil over medium heat.
- 2. Add the beef and stockfish, cook until browned.
- 3. Add the crayfish, bouillon cubes, salt, and ground pepper. Stir well.
- 4. Add a little water and let it simmer for about 10 minutes.
- 5. Add the waterleaf and cook for another 5 minutes.
- 6. Finally, add the pumpkin leaves and periwinkle. Stir and let it cook for another 5 minutes.
- 7. Adjust seasoning if necessary and serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Flemish Stew Recipe
Tips for Making Edikaikong Stew Ahead of Time
Make Ahead Instructions
- Cook the edikaikong stew as directed and let it cool to room temperature.
- Transfer the stew to airtight containers and store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Portion the stew into freezer-safe containers or bags.
- Label the containers with the date and store in the freezer for up to 3 months.
Adding a small amount of ground ehu seeds to the edikaikong stew can enhance the flavor and aroma of the dish.
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