Trust y'all are fantastic today😁😁😁. I am and always grateful to eat and talk about food💃💃💃
So I looooooove edikainkong and can truthfully have only kinda gotten it right the very first time I made it as I was told by a calabar friend. And after that the rest was guess work( I hardly ever use recipes for food as in measuring and stuff but with baking it absolutes are vital).
I stumbled upon Dooneys kitchen on Facebook and alas an edikainkong recipe and I thought you already have the Ugwu leaves(washed in vinegar water solution, best leaves I have bought in a long time and from a supermarket too! Amazing! In Lagos!), the smoked catfish(only way I can eat the stuff), panla/stockfish, ede, yellow pepper and chicken( don't do beef, Pomo and all that other stuff). I only had to buy water leaf and the market for that is practically 10minutes away from me. It was also too much of a hassle for me to go get goat meat😁.( my goat meat guy comes from a bit aways. . . )
The only thing I didn't use was palm oil as I haven't touched the stuff in over 5years. I either typically use olive oil which I always have at home or coconut oil of which I have 3 sources who make it in lagos.
Here's how it turned out( this was what was left over the following day as my nephew, hubby and I had eaten it with Amala and I was too hungry to style the plate and take a picture. It got rave reviews from both guys and I tasted the difference. It was absolutely yummy.😁😁😁
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