Edikang Ikong Soup

Ingredients

• ⅓ cup palm oil
• 4 cups beef stock or broth
• 1 lb mixed protein (shrimp, crab, smoked fish, or beef chuck), chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pod scotch bonnet pepper, whole
• 4 cups spinach, coarsely chopped
• 4 cups waterleaf (or extra spinach), coarsely chopped
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat palm oil in a large pot over medium-high until shimmering, about 1 minute.

2. 2

   Add diced onion and cook, stirring, until translucent and fragrant, 3–4 minutes.

3. 3

   Stir in minced garlic and cook 30 seconds until aromatic.

4. 4

   Add mixed protein and cook, stirring, until the edges begin to set, 2–3 minutes.

5. 5

   Pour in beef stock and add the whole scotch bonnet pepper; do not pierce it.

6. 6

   Bring to a boil, then reduce to a gentle simmer for 20 minutes until protein is tender.

7. 7

   Add spinach and waterleaf, stirring until wilted and bright green, about 2 minutes.

8. 8

   Remove and discard the scotch bonnet pod. Taste and season with salt and pepper.

9. 9

   Serve hot in bowls with pounded yam, fufu, or white rice on the side.

Tools you’ll need

• large pot with lid (5-quart or larger)
• wooden spoon or ladle
• knife and cutting board

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