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Tips: Edikaikong Soup Recipe

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Edikaikong Soup Recipe1

Hello guys, welcome to another recipe post, how have you been enjoying the blog and all the post so far? Please keep your comments flowing, as that is all the motivation I need. So for today’s recipe I will be taking you through all the steps to making the popular Edikaikong soup.

This soup is very delicious and healthy too, mainly made of broth and fresh vegetables; it is one dish that you will keep making once you start. This soup is popularly known in Nigeria as the husband snatching soup, it is original to the Cross River and Calabar people of Nigeria. People often say that once you taste the soup you won’t stop, and no wonder why they say so because, trust me once you get it right, you might just forget every other soup for it, so enough said about its history let’s get cooking.

Tips: Edikaikong Soup RecipeFor this recipe you will need the following

200g water leaves

150g pumpkin leaves

Periwinkles

Fresh chilly peppers

1onion

Beef

Cow skin

Stock fish

Dry fish

Palm oil

Salt

Seasoning

Crayfish (ground)

Directions

 Wash your beef and stock fish and add them together in a pot, add salt and seasoning with onion sliced and leave to boil, make sure the water is just enough to cover the meat as we don’t want much liquid, the soup liquid is mainly from the water leaves, while that is boiling, wash and cut your cow skin into bite sizes, blend your pepper with very little water, clean your periwinkles, wash and cut your vegetable separately and set aside.

After ten minutes add your cow skin to the meat mix a d stir, continue to cook till the water is reduced to almost dry, now add in two cooking spoon of palm oil and allow that to cook for two minutes, now add your pepper blend, cover and allow to cook till the soup has very little fluid, taste for salt and seasoning and adjust if needed, now add in your crayfish and periwinkles, stir to combine and lower your cooker to low, gently stir in the water leaves, cover and allow to cook for four minutes.

The aroma that must have filled your kitchen now will be disturbing your neighbors so be ready to host them. Now uncover your pot and stir in the pumpkin leaves, mix in very well and allow that to cook for another four to five minutes and my sister your Edikaikong soup is ready o, there is no magic to it, this soup is very easy and super delicious so there is no reason why you shouldn’t make it this week. Serve with your choice of swallow or even with boiled rice and enjoy with a cold glass of water.

Let me know how you enjoyed it in the comments section and any questions or concerns you might have with making it or buying the ingredients. See you in my next post.

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Food

Yummy and Easy Muffins Recipe (Breakfast Series) Carrots and coconut muffins

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Yummy and Easy Muffins Recipe2

Breakfast like I always say should be easy as it should be delicious and filling! , this muffins recipe is a perfect example of that above saying.

Muffins are very similar to cupcakes, only lighter; just imagine the beauty of devouring yummy, warm and delicious cakes in the morning for breakfast, ah that will definitely make your day right? Well this muffins has carrots and coconut making it a very healthy and filling meal and not just a snack.

As with most of my recipes, this one is very easy to make and doesn’t need much skills, I used fresh coconut in this recipe, I simply took the coconut flesh out and cut it into tiny shavings, it’s always best to used fresh coconut, but of you can’t get one, feel free to use the store bought desiccated coconut, so let’s get to it guys.

INGREDIENTS

1 1/2 Cup of flour
1/4 cup of sugar
1 teaspoon of salt
1 egg
1 teaspoon baking powder
1 teaspoon nutmeg
1/2 cup fresh coconut shavings
1 carrot (grated)
1 cup milk
3 tablespoon melted butter
1 teaspoon vanilla extract

DIRECTIONS

Prepare your cupcake pan or even tea mugs that you don’t use anymore with some butter, make sure to coat every part of the pan or mug with butter and set aside. Preheat your oven for 20minutes at 275 degrees.

In a large bowl put all of the dry ingredients together (flour, sugar, salt, baking powder, nutmeg) and whisk to combine.

In a separate bowl mix together the egg, milk, melted butter ,milk and vanilla extract , then pour this mix into the dry ingredients and whisk to combine properly , add in your grated carrots as well as your coconut ( save some of the coconut to place on the top of your muffins),  mix this in until all is combined.

NOTE– the batter will be thick and a bit lumpy but don’t worry no need to over mix it or your muffins will turn out hard instead of light and fluffy.

Scoop the batter into your prepared pan or mug , be sure not to fill them to the top , this gives took for your muffins batter to rise , place a few coconut shavings on top of your batter and  place them in your pre- heated oven , bake these for 15minutes or until a tooth pick inserted comes out dry and clean.

Serve your muffins with hot cup of coffee or cocoa with a side of protein and enjoy. This is a perfect breakfast for weekends when the entire family can sit together and savor every taste and flavour.

Please leave me your comments if you tried this recipe and how it turned out in the comments section.  See you guys in my next post

Xoxo.

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Breakfast Series – Fluffy Crepes Recipe

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Breakfast Series - Fluffy Crepes Recipe1

Crepes are lighter forms of pancakes that can be folded or rolled up with any kind of filling that you like, it could be fruits, chocolate spread, eggs or even veggies.

Breakfast time should always be fun and easy just as they should be delicious and this is one recipe that is on a repeat in my kitchen.

The ingredients are similar to pancakes with the exception of baking powder, you can make this on the weekends and have the kids pick out their own kind of filling , and it’s a fun way to get the kids involved in the kitchen.

INGREDIENTS

1cup flour

11/2 cup milk

4tablespoon sugar

A pinch of salt

Nut Meg

1egg

2tablespoon butter (melted)

DIRECTIONS

In a large bowl combine all the dry ingredients together make a well in the middle of and add in all the wet ingredients, you want a watery but slightly thick consistency.

Take a non stick pan and rub on some butter or cooking spray and  place under low heat, scoop out your batter and pour into the pan ,allow to cover the pan and then when it starts to show bubbles on top , flip and cook the other side.

This process should basically take about a minute or so to cook both sides evenly. Repeat the same process for all of the batter ,till you are out of batter.Breakfast Series - Fluffy Crepes Recipe1

Fill your crepes with any filling of your choice ,you could just layer some chocolate spread on it  with a few fruit slices like strawberries and roll it out .

For my filling I used eggs fried with some cabbage, onions and peppers. Serve with baked beans and a delicious cup of hot tea , yummy all the way.

I will be bring out lots of easy breakfast recipes in the coming weeks so look out guys and bookmark this page so you don’t miss anything.

Feel free to leave me your comments on this recipe or any recipe you will like me to share.

Xoxo.

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Yummy Coconut Rice recipe

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Yummy Coconut Rice recipe1

All the coconut lovers please raise your hands let’s know ourselves

Coconut is one of my favorite fruit to eat; you can pair it with soft hot bread, boiled corn or just eat it as a snack on its own! Sigh, it has so many nutritious health benefits which are why there is a recent hype to it, these days this is virtually nothing you can’t make with or from coconut.

Coconut Rice one yummy and equally cost effective meal that you can make which will satisfy the whole family, my secret to making it extra delicious and pocket friendly is by making the milk myself from fresh coconut, instead of buying the store packed ones.

For today’s recipe we will just be making use of the coconut milk and trust me this is so yummy and easy to prepare, even if it’s your first time you won’t get it wrong, so let’s get cooking.

INGREDIENTS

3cups of rice

4cups fresh coconut milk

Red chilly peppers

Tomatoes

Small onion

Green pepper

Salt and seasoning

2tablespoon ground crayfish

Vegetable oil 4tablespoon

Bay leaves

DIRECTIONS

Wash and parboil your rice for 10-12 minutes, strain and set aside.

Wash and slice all your veggies (tomatoes, peppers and onions ) , place a deep sauce pan on low heat and add in your vegetable oil, allow to heat up a bit then you add your veggies in no particular order.

Sauté the veggies for a few minutes, now it’s time to include your Bay leaves (3leaves is enough) salt and seasoning, leave to cook for three minutes and then add your coconut milk.

Once you have added your milk, leave to cook for five minutes, give it a good stir and taste to make sure your salt and seasoning is adequate, as this is the base for your coconut rice.

After five minutes, add in your rice, stir to incorporate and leave to cook for at least 15minutes or till the rice is cooked through and soft, by now I bet the aroma of the coconut milk is making you salivate, lol, allow the rice to dry of every liquid and serve garnished with some the green peppers and any side of protein that you like.

So guys that’s your simple, easy and extra yummy coconut rice! Kindly try out this recipe and let me know how it went in the comment section.

P.S the more pepper in this dish the tastier it is, but feel free to use pepper to your discretion.

To make the coconut milk, simply break open your coconut, remove the flesh and chop it into tiny bits, blend it with enough water in your blender and strain using a cheese cloth, yes it’s that easy.Yummy Coconut Rice recipe1

See you guys in my next post, and for daily updates and my everyday activities kindly follow me on my social media accounts, on Instagram, Facebook, Twitter and Pinterest.

Xoxo

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