Poundo yam and Edikang-ikong soup

Hey there.

I always had a craving for local food. For this swallow i used ‘ola ola poundo yam flour’. You just boil water and add in the yam flour. Mix until well blended. Sprinkle water on the mixture and cook for about 10-15 minutes. (Or until its done)

For the edikang-ikong youll need

Chicken strips

Beef/lamb pieces


Ugu leaf (pumpkin leaves)

Water leaf

Shaki (cow tripe) cooked

Dry fish

2-3 maggi cubes

Chilli pepper

Black pepper

Palm oil

Ponmo (cow skin) cooked

Ground cray fish

Onions chopped


In a pot gather all your meat pieces, onions, add in palm oil and stir fry. Add in black pepper, chilli pepper and maggi. Let cook for some minutes. Add in ground cray fish and broken dry fish.

Wash and chop your leaves. (Water leaf needs to be washed and drained for atleast an hour prior to your soup). Add in leaves and cook for 5-7 minutes.

Serve hot with some chilled drink. Enjoy



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