CALABAR CONCOCTIONS

By BANWO Dr. OPE

Calabar Concoctions: The Secret Recipes of the Calabar Peoples Of Western Nigeria, Africa Revealed

In a world where the need for natural foods and healthy traditional foods has become critical, the distinct cuisines and all-natural foods from different parts of Africa have become well-sought delicacies for their healthy, all-natural, and n

• Language: English
• Publisher: Dr Ope Banwo
• Release date: Feb 27, 2024
• ISBN: 9798869215765

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Calabar and Akwa – Ibom  Recipes

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TABLE OF CONTENT

Based on our research, and a various demand for our recipes, we desired to engage on a journey of making these recipes available for you, your family, and your neighbor and to anyone who loves to enjoy difference delicacies.

So, we have you in mind when we embark on this journey just to ensure we bring the best and quality preparation of each of the recipe from Calabar and Akwa Ibom state. The south earth part of Nigeria.

Calabar and Akwa Ibom have the best soup in Nigeria, no doubt about that. But there are so much soups and recipes many do not know about that this tribe in Nigeria has.

We will mention the quantities of each ingredients used for preparing each recipe and some we may not give precise quantities but we listed each ingredients use for a recipes.

Come with me as we discuss each of the recipes and the ways you prepare it.

This system works for anybody, anytime even if you are new in the online market.

Edikang-Ikong Soup

There are various dishes in Calabar, one of which is the popular Edikang-Ikong soup. Edikang Ikong is a very expensive Nigerian dish and arguably Nigeria's most popular cosmopolitan dish. This special delicacy is prepared with vegetable pumpkin leaves (ikong ubong/ugu), water leaf (mong mong Ikong), fish, meat, periwinkle (mfi ikpok), palm oil, cray fish and other essential ingredients.

It can also be eaten with either garri, fufu, amala, tuwo, semovita or pounded yam.

Ingredients

●  Ikg/21b assorted meat (beef, oxtail, tripe, ponmo, bokoto and bush meat), snails (washed with lemon and limes)

●  450g/1lb stockfish (pre-soaked)

●  450g/1lb dry fish (thoroughly washed)

●  450g/1lb periwinkles

●  225g/8oz whole dry prawns (cleaned)

●  225g/8oz ground crayfish

●  1.35kg/3lb fresh Ikong ubong (pumpkin leaves; washed & shredded)

●  1kg/21b fresh waterleaf (washed and shredded)

●  200ml palm oil

●  600ml/1pt stock

●  and salt to taste

How to Prepare

●  Wash the meat thoroughly and place in a large pot.

●  Add some sliced onions, ground chilies and some meat stock. Place on heat and cook for 30 minutes.

●  Meanwhile, remove the snail from the shells and wash thoroughly with lime or lemon juice to remove slime.

●  Wash the smoked dry fish with salt and soak in slightly salted water for five minutes in order to kill any insect and loosen any sand or dirt.

●  Rinse thoroughly with lots of cold water.

●  Top and tail the periwinkles and wash thoroughly.

●  Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat and cook for another 10 minutes and add more stockfish if required.

●  Finally, add the shredded Ikong Ubong (pumpkin leaves) and waterleaf, mix in properly.

●  Allow to simmer for 15 minutes and then add the crayfish and palm oil.

●  Give it a good stir and gentle simmer for another 10 minutes until well blended and the aroma fills the kitchen.

●  Remove from heat and serve hot with fufu or pounded yam

2. Editan Soup

editan soupl

This is another special delicacy of Akwa Ibom. It is