Edikang Ikong Soup

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

Ingredients

 * 1 kg / 2 lb assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
 * 4 snails (washed with lemon and limes)
 * 450 g / 1 lb stockfish (pre-soaked)
 * 450 g / 1 lb dry fish (thoroughly washed)
 * 450 g / 1 lb periwinkles (topped and tailed)
 * 225 g / 8 oz whole dry prawns (cleaned)
 * 225 g / 8 oz ground crayfish
 * 1 medium onion
 * 1.35 kg / 3 lb fresh ugwu pumpkin leaves (washed and shredded)
 * 1 kg / 2 lb fresh waterleaf (prepared and washed)
 * 200 ml palm oil
 * 600 ml / 1 pt stock
 * salt to taste

Directions

 * 1) Wash the meat thoroughly and place in a large pot.
 * 2) Add some sliced onions, ground chillies and some stock.
 * 3) Place on heat and cook for 30 minutes.
 * 4) Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime.
 * 5) Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insects and loosen any sand or grit.
 * 6) Rinse thoroughly with lots of cold water.
 * 7) Top and tail the periwinkles and wash thoroughly.
 * 8) 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.
 * 9) Finally add the shredded ugwu pumpkin leaves and waterleaf, mix in properly.
 * 10) Allow to simmer for 15 minutes, then add the crayfish and palm oil.
 * 11) Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
 * 12) Remove from heat and serve hot with fufu or pounded yam.