TOP RATED VIDEOS

Loading...

SUBMIT YOUR SITE TO TOP 50 SEARCH ENGINES FREE

OFFICIAL SECRET RESTAURANT RECIPES

Click Here! Save Money By Making Your Favorite Restaurant Dishes At Home!

SEARCH THE WORLD WIDE WEB EASILY

Custom Search

COPYCAT RECIPE COOKBOOK

Click Here! Over 750 Secret Copycat Recipes From Your Favorite Restaurants.

YUMMY ART CAKES,COOKIES AND CANDIES MEMBERSHIP

Click Here! Get Instant Access To Dozens And Dozens Of Cakes, Cookies And Candies Online Training Videos And Community. Stories, Recipes, Pictures And So Much More. This Membership Site Is A Real Winner

Wednesday, February 18, 2009

EDIKANG IKONG (CALABAR SPECIAL RECIPE)



Ingredients
8 medium pieces of Beef
6 medium pieces of Cow Skin
1 medium size Smoked Fish (calabar type preferably)
1 small size Stockfish Head
4 medium bunch of Ikang Ubong (pumpkin leaves)
2 medium heap of Water Leaves
1 small bulb Onion (optional)
3 medium size Fresh or Dry Peppers (or 1 tablespoon)
3 cooking spoons of Palm Oil
3 tablespoons Crayfish (dried & ground)
4 Maggi cubes
4 cups Water
Salt

Preparation
Wash and season the beef with salt, maggi cube, few slices of onion and steam with the washed stockfish head till the juices dry up
Add the crayfish, washed smoked fish, pepper & palm oil to the pot containing the meat, stockfish and cow skin.
Add the remaining maggi cubes and the shredded water leaves
Stir and cover the pot, cook for about 2 minutes
Add the shredded ikong ubong leaves and cover the pot
Simmer for another few minutes, stir
Remove from heat and serve with cassava fufu, pounded yam or eba

No comments: