Favorite Recipe that is Easy to Follow Vegetable soup/ edikang ikong Simple for Everyday

Cook your chicken and beef, stock fish with salt, crayfish, knorr chicken and (blended onion& pepper)

Cook your Pomo in a separate pot with salt

(this is just how I like to cook my meals)

Wash your water leave with salt to remove the sand particles in it

– wash your ugu also and set aside

Palm oil in a pot, add chopped onions, iru and crayfish (iru isn’t compulsory, you can skip)

– once it has fried, add your pepper mix (tomato, tatashe, ata rodo, 1/2 onion)

– mix it together and let it fry

Once the pepper mix has fried and oil is floating on top add your Pomo, beef, chicken, stock fish and meat stock

– add crayfish, salt and knorr cube (taste & adjust seasoning)

Add your water leave and ugu (cover the pot without mixing it and while it steams the vegetable would reduce in quantity)

-Once the vegetables have reduced, mix all together and add more crayfish, palm oil,(salt and knorr chicken if needed)

– add water if needed

– always taste to adjust seasoning

Leave it to cook for some minutes

Then serve with semo or eba or anything you like