Hello friends, how are you all doing? Trust great? It is yet another day in this #learwithsteem contest. It is time for us to learn how to prepare this sumptuous Edikikong soup that contains a lot of mid fielders in form of meat. Smiles! When you take a look at the picture of a bowel of Edikikong soup above, you will notice that it contains a whole lot of chewables, but don't be frightened, you must not have such quantities of meat before you can prepare it. But if you do, then you are already there.

The Ibibios/Efiks of the South South region here in Nigeria like this soup a lot. Infact, it is their real vegetable soup. Here in the city of Uyo, especially now that is the season of vegetables, it is usually less expensive to prepare except if you want to jam pack it with meats.
The soup involves a lot of preparations. But it is very delicious, nutritious, and full of essential vitamins when eaten fresh. I had a little idea of how to prepare it, but on getting here in this city of Uyo, my skill of how to prepare it has been fine tuned. At the end of this post, you will surely want to try it out. It's time we learn with steem, let's go friends !

At this juncture, i can say that we are ready to dive to the cooking. However, we need to get the ingredients ready before cooking starts. And actually, this is where the main job lies. You need to be in a good mood to come to this stage. It requires patience and resilience to be able to do this especially if there is no helping hand. But we like Edikikong soup, so we will endure. Let's get to work.

1. I first of all get the vegetables, pick them, wash them thoroughly and cut them into smaller pieces. This takes a lot of time on its own. It is easier said than done.
2. Get the stock fish head and the assorted meat, properly wash them and cut to your desired quantities. Spice them with onions, seasoning cubes, pepper and salt. Place it on fire and cook. This is the stage I usually add my periwinkle so that it can be spiced along with the assorted meat. But most people add the periwinkle towards the end. I don't usually like the taste. But you can try it.
3. Grind the crayfish.
   We are are to add then to the pot. Let's go do that right away.

Recall that your stock is already on the fire boiling. We want it to be properly cooked but with little water. It doesn't require water. The water from the leaf and the palm oil is what is required. Hope you get the gist.
As soon as the stock is ready, add water leaf and cover. Allow it on fire for like 5 to 7minutes but do not over cook it to enable it retain its nutrients.
Next is to add the pumpkin, the crayfish and the oil. Check for pepper and salt and add as needed. In the next 3 to 5 minutes the Edikikong is ready.

What is next? You tell me. Am waiting...... Tara aaaaaaaa!
Enjoy with swallow of your choice. It can be good with white rich also. Try it out.
That is how i prepare mine, what about you? Do you think I should add another thing? What is it? Let's learn with steem.