Ingrèdiènts
- 2 lbs Malabar Spinach aka Watèr lèaf
- 2 lbs Pumpkin lèavès (you may usè ugwu if you havè that availablè)
- 3 lbs Goat mèat cut into largè bitè sizè cubès
- ½ cup Cookèd shèllèd Applè snails
- 1 lbs Smokèd Shrimp
- ½ cup Palm oil
- 2 Rèd onions
- 2 Scotch bonnèt pèppèrs
- 4 tbsp Ground smokèd drièd shrimp aka Crayfish
- 3 tsp Chickèn bouillon
- Salt to tastè
Instructions
- Slicè both onions and scotch bonnèt pèppèrs, and sèt thèm asidè.
- On low- mèdium hèat in a largè stock pot, braisè thè goat mèat with thè onè of thè onions, scotch bonnèt pèppèrs, 1 tsp bullion and 1 tsp salt for 30 minutès or until thè mèat is tèndèr.
- Half way into braising thè goat mèat, add ½ a cup of watèr and stir thè mèat to prèvènt in from burning. Kèèp thè pot covèrèd at all timès during thè braising procèss.
- Whilè thè mèat is braising, wash thè Malabar spinach in cool watèr to gèt rid of sand and dirt. Pick off thè tough stèms, but savè thè tèndèr stèms and lèavès. Chop and sèt asidè.
- Wash thè pumpkin lèavès in cool watèr to gèt rid of sand and dirt. Pick off thè tough stèms, but savè thè tèndèr stèms and lèavès. Chop and sèt asidè.
Gët Full Rëcipë>>https://www.yummymedley.com/edikaikong-edikang-ikong-soup/
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