Guinea corn swallow with Edikangikong Soup
- Fresh rodo
- Chopped waterleaves
- Chopped ugwu leaves
- Smoked fish (washed, cleaned and deboned).
- Beef and kpomo (washed)
- Stock fish
- Seasoning cubes
- Palm oil
- Blended crayfish
- Guinea corn flour
Method (for Edikangikong soup)
- Wash chopped vegetables (ratio of water leaves to ugwu leaves = 1.5 : 1)
- Blend rodo and onions together
- Boil stock fish (with meat and kpomo together) using onions, seasoning cubes and salt.
- Once it cooks, add in smoked fish to cook for another 5 minutes.
- If there’s a lot of stock left from boiling the meat, reduce it (Edikangikong soup can easily get watery from the addition of the water leaves so it’s best to manage the water content ).
- Add in blended crayfish, palm oil and blended pepper and stir in. Follow this with the addition of periwinkle and chopped waterleaves.
- Cover pot and leave to cook for between 7-9 minutes.
- Add in chopped ugwu leaves and leave to cook for another 5 minutes. Check for taste and add more seasoning if desired, stir in and leave for another 2 minutes.
Edikangikong soup is ready to be served with Guinea corn swallow (or any other choice of healthy swallow).
Method (for making the guinea corn swallow)
– Mix a little quantity of the guinea corn flour with cold water to form a light paste.
– Turn on burner, place a clean pot on it and pour guinea corn flour paste into it, keep stirring until the paste boils and thickens then slowly add in guinea corn flour (the quantity to add depends on how light or heavy you like your swallow) and stir it in till you get your preferred consistency.
– Keep stirring while it cooks for a little longer and becomes fluffy.
Guinea corn swallow is ready to be served!!!
FYI – If you will like a more stretchy feel for your guinea corn swallow you can mix the guinea corn flour with plantain/ wheat flour before cooking.