Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, etinkeni mmong ikong(waterleaf and uziza)soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Etinkeni Mmong Ikong(waterleaf and Uziza)soup is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Etinkeni Mmong Ikong(waterleaf and Uziza)soup is something which I have loved my whole life. They’re fine and they look fantastic.
Here's one for the history books. Years from now Etinkeni Mmong Ikong will be gracing homes, restaurants and the online space, just like Edikang Ikong. Basically it means Uziza and Water leaves soup. Considering how much I love using Uziza leaves, it.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have etinkeni mmong ikong(waterleaf and uziza)soup using 10 ingredients and 1 steps. Here is how you can achieve that.
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The ingredients needed to make Etinkeni Mmong Ikong(waterleaf and Uziza)soup:
- Get 2 kg Waterleaf
- Take 200 g Uziza
- Make ready Ponmo
- Take Dried fish
- Take Crayfish(ground)
- Take Palm oil
- Get Dawadawa
- Make ready Pepper
- Prepare Seasoning
- Take Salt
Do not be dissuaded by the name, it is easy to prepare, just follow the simple steps and you are. See recipes for Etinkeni Mmong Ikong too. Edikang Ikong soup is made with Ikong(Ugu or Fluted pumpkin leaves) and Nmong Nmong Ikong(Waterleaf). This Nigerian vegetable soup which is also referred to as Calabar vegetable soup has a few rules that if followed properly will result in delicious crowd pleasing soup.
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Instructions to make Etinkeni Mmong Ikong(waterleaf and Uziza)soup:
- Wash and slice vegetable,set aside,wash ponmo,scrape the back,rinse well,debone dry fish,set aside,season ponmo,fry fish and cook with Lil water,when water is almost dry after 3mins,add palm oil,ground crayfish, dawadawa,seasoning, pepper,bring to boil, add waterleaf,stir, cook till wilt,taste to adjust with salt,add Uziza leaf last,stir,cook for a min,turn off heat,serve with fav morsel…
Edikang Ikong soup is made with Ikong(Ugu or Fluted pumpkin leaves) and Nmong Nmong Ikong(Waterleaf). This Nigerian vegetable soup which is also referred to as Calabar vegetable soup has a few rules that if followed properly will result in delicious crowd pleasing soup. A cousin to edikang ikong, using Uziza and Water leaves. To create a soup that basically is an aromatic flavour explosion from the first bite, to the last. *Waterleaf, (Talinum triangulare), is one of those underrated and undervalued plants in Nigeria. Some even regard waterleaf as a nuisance, a stubborn weed that grows all year, though it flourished more during the rainy season. *In many scientific studies and trails, waterleaf showed that it can inhibit.
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