Edikang Ikong with Pounded Yam

Name: Edikang Ikong with Pounded Yam
Cook time: 83 min
Total time: 95 min
Yield: 6
Cuisine: African - style
Ingredients: 8 medium Beef; 6 medium pieces Cow skin (pomo); 1 Medium Fish smoked (calabar type); 1 small Stock fish head; 4 bunches Pumpkin leaves (Ugu); 2 bunches water leaves; 1 Small Onion (optional); 1 tablespoon fresh Peppers; 4 tablespoons Oil palm; 3 tablespoons Cryafish; 2 cubes MAGGI Star Seasoning; 1 MAGGI Crayfish Tablet

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Intermediate

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95 Min

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Ingredients

Beef, cured, smoked, chopped beef

8 slices

Goat, raw

5 g

Smoked Fish (Whole)

1 Medium

Smoked Fish (Whole)

1 Medium

Pumpkin, raw

4 bunches

Amaranth leaves, raw

2 bunches

Onion

1 Small

Peppers, hot chili, red, raw

1 tbsp

Oil, palm

4 tbsp

Crustaceans, crayfish, mixed species, wild, cooked, moist heat

3 tbsp

MAGGI Star Seasoning

8 g

MAGGI Crayfish Tablette Fort 24 (60x10g) SP NG

10 g

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Nutritional Information

per serving

Carbohydrates

10.44 g

Energy

260.54 kcal

Total fat

16.92 g

Protein

18.11 g

per serving

Recipe steps

95 min

15 min

20 min

5 min

10 min

2 min

8 min

10 min

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95 min

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wash and season the beef with MAGGI Star cube, few slices of onion

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95 min

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Steam with the washed stockfish head

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95 min

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Add water to cowskin and cook till it is soft

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95 min

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add the crayfish, washed smoked fish, pepper and palm oil to the pot containing the meat, stock fish and cow skin.

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95 min

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Stir and allow to boil

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Add the remaining MAGGI cube and the shredded water leaves

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Allow to cook

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Add the shredded pumpkin leaves, cover the pot and cook and stir again thoroughly. Allow to simmer

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Serve with pounded yam

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Edikang Ikong with Pounded Yam

Ingredients

Utensils and appliances

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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