Edikang Ikong Soup

Description
Well famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country.It serves 4

Ingredients

 * I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
 * 4 snails (washed with lemon and limes)
 * 450g / llb stockfish (pre-soaked)
 * 450g / llb dry fish ( thoroughly washed)
 * 450g/ llb periwinkles (top & tail)
 * 22 5 § / 8oz whole dry prawns (cleaned)
 * 225g / 8oz ground crayfish
 * I medium onion
 * 1.35kg/3 lb fresh ugwu/pumpkin leaves (washed & shredded)
 * I kg /21b fresh waterleaf (prepared and washed)
 * 200ml palmoil
 * 600ml / lpt stock
 * salt to taste

Directions

 * 1) Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes
 * 2) Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime
 * 3) Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.
 * 4) Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly.
 * 5) Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
 * 6) Finally add the shredded ugwu / pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
 * 7) Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with Fufu or pounded yam