Edikang Ikong with Waterleaf and Ugu

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In a large pot, heat the palm oil over medium heat. Add the diced onion and sauté until translucent.

Ingredients quick view

1 bunch of waterleaf, chopped

1 bunch of ugu leaves, chopped

1 cup of palm oil

1 medium onion, diced

2 cups of beef, cubed

1 teaspoon of ground crayfish

2 tablespoons of ground pepper

1 cup beef stock or water, plus more only if needed

Salt to taste

Seasoning cubes to taste

Always wash the waterleaf and ugu thoroughly before use to remove any sand or dirt.

For a richer flavor, allow the soup to simmer longer after adding the vegetables.

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