95 Min
Intermediate
Edikang Ikong with Pounded Yam
.
Nutrition Value
Carbohydrates
10,44 g
Energy
260,54 kcal
Total fat
16,92 g
Fiber
0,52 g
Protein
18,11 g
Saturated Fats
6,26 g
Sodium
1386,75 mg
Information per serving
Ingredients
6
ingredient_quantity
recipe ingredient
8
slices
Beef, cured, smoked, chopped beef
5
g
Goat, raw
1
Medium
Smoked Fish Deboned
1
Medium
Smoked Fish Deboned
4
bunches
Pumpkin, raw
2
bunches
Amaranth leaves, raw
1
Small
Onion
1
tbsp
Peppers, hot chili, red, raw
4
tbsp
Oil, palm
3
tbsp
ground dry crayfish
8
g
MAGGI Star Seasoning (100x4g)
10
g
MAGGI Crayfish Tablette Fort 24 (60x10g) SP NG
Instruction
95 Minutes
-
Step1
15 Minwash and season the beef with MAGGI Star cube, few slices of onion -
Step2
15 MinSteam with the washed stockfish head -
Step3
20 MinAdd water to cowskin and cook till it is soft -
Step4
5 Minadd the crayfish, washed smoked fish, pepper and palm oil to the pot containing the meat, stock fish and cow skin. -
Step5
10 MinStir and allow to boil -
Step6
10 MinAdd the remaining MAGGI cube and the shredded water leaves -
Step7
2 MinAllow to cook -
Step8
8 MinAdd the shredded pumpkin leaves, cover the pot and cook and stir again thoroughly. Allow to simmer -
Step9
10 MinServe with pounded yam
