Mmong ikong (water leaf soup)
Mmong Ikong is a traditional Water leaf soup of the Efik and Ibibio people of southern Nigeria. The soup is prepared with fresh water leafs , seafood, palm oil, and seasonings. It is known for its rich flavour and high nutritional value and is commonly eaten with fufu, pounded yam, eba, or semolina.
- Time
- 1 hour
- Servings
- 3-4
- Yield
- 3-4 plates
Ingredients
- chopped water leaf
- Periwinkles (optional)
- smoked fish
- stockfish, soaked and cleaned
- grounded crayfish
- 1 medium onion, chopped
- 3 tablespoons palm oil
- 2 fresh peppers, blended
- 2 seasoning cubes
- Salt to taste
- 2 cups water or stock
Method
- Wash and chop all the water leaf thoroughly.
- Clean and prepare the fish, stockfish, and periwinkle
- Cook your fish and stockfish in a separate pot.
- Place the cooking pot on fire on medium heat.
- Allow the pot to dry, pour in your plam oil and leave it to hot for about a minute.
- Add chopped onions into the hot oil and strir.
- Add in your chopped water leaf and stir, cover the pot and allow it to fry for at least 40 second.
- Pour in your brout,add fish, stock,paper, and seasoning cubes or powder, stir and allow it to cook for a minute
- Pour in the periwinkle and add a little water sine the water leaf already has water of it's own.
- Cover the pot and let it cook for about 3-5 minutes
- Taste and adjust seasoning if necessary.
- Remove from heat and serve hot.
Equipment
- Cooking pot
- Knife
- Bowl for washing the leaf and ingredients
- Mortar and pestel
- Stove or cooking gas
- Spatula