Edikang Ikong

Ingredients

• 500 g waterleaf, washed and chopped (or substitute spinach)
• 500 g fluted pumpkin leaves (ugwu), washed and shredded (or substitute kale)
• 500 g beef, cut into chunks
• 200 g beef tripe, cleaned and cubed (optional)
• 150 g dried stockfish, soaked and flaked
• 150 g smoked fish, flaked
• 1/2 cup ground crayfish
• 1 cup red palm oil
• 1 onion, chopped
• 2 tbsp ground dried chili, or to taste
• 2 stock cubes
• Salt

Before you cook

• Wash the waterleaf and pumpkin leaves thoroughly and chop them separately, keeping them apart.
• Soak the stockfish in hot water for 20 minutes, then flake the flesh off the bones.
• Grind the crayfish coarsely.

Steps

1. Place the beef and tripe in a pot with the onion, stock cubes, and enough water to cover.
2. Simmer for 40 minutes until the beef is tender.
3. Add the stockfish and smoked fish and simmer for 5 more minutes.
4. Stir in the chopped waterleaf, which will release liquid as it cooks down.
5. Cook for 5 minutes, stirring, until the waterleaf has wilted and released most of its water.
6. Pour in the palm oil and stir well.
7. Stir in the ground crayfish and chili.
8. Simmer for 10 minutes, stirring occasionally.
9. Add the shredded pumpkin leaves and stir to combine.
10. Cook for 3 to 4 minutes only, just until the pumpkin leaves wilt, to keep their color and texture.
11. Season with salt to taste and serve hot with pounded yam, fufu, or rice.