So i woke up to tend my vegetable garden, which i had left unattended for a about two weeks or a lil more. I wear many hat’s like many people and the month of April right to the first two weeks of May was very busy. First i got NAFDAC approval for my products FDVie Juice yaaay! Then we were vendors at the GTB Food and Drink fair , then renovation of the production facility , plus daily life!
So my garden was overgrown with Waterleaf! I remember my first attempt at planting waterleaf with seeds, i waited many months it didn’t yield until my staff told me to propagate using stems instead. Now the plant is in every pot in the garden, just dispersing its seeds. That means I’d be having a lot of waterleaf soups.
So after pulling out a lot of waterleaf yesterday, i made Edikang ikong
- 800g washed and choppedWaterleaf
- 500g washed and chopped Ugu leaves
- Assorted Meats
- 1 cooking spoon blended pepper mix (Scotch bonnet -ata rodo/Bawa)
- 3/4 cup palm oil
- Smoked Fish
- 1 tbsp blended crayfish
- Bouillon cubes
- Salt to taste
- In a pot, season your meats with salt and bouillon cubes (to your taste) *Don’t* season with onion. Add water and cook till the meat is soft and tender. I usually cook my meats with smoked fish heads for rich flavour
- When your meat is cooked and the water is properly reduced, add your blended pepper mix and palm oil.
- Taste to see if it requires additional seasoning, if it does add some more. Add, stock fish, smoked fish, crayfish and cook till the water is reduced completely.
- When the water is completely reduced and you can see the palmoil glistening on the meats, add chopped water leaves.
- (Let your washed water leaf and Ugu leaves strain in a seive to allow all the excess water get away, your chopped leaves should be near dry)
- Stir in properly , the water leaf will wilt into the pot, let it simmer for about 3 minutes
- Next stir in your Ugu leaves, stir it in well till it incorporates well with the waterleaf.
- Cook with lid off , on medium heat for an additional 8 – 10 minutes.
- Serve hot with your preferred accompaniment.
Please don’t tell my Yoruba ancestors that i almost denounced Efo Riro in favour of this tasty pot of goodness that is native to the Efik people.