Let's cook (vegetable soup) Family Home made Vegetable soup Ingredients: Pumpkin leaves(Ugwu) 200g Water leaves 500g of assorted meat(cow tripe (shaki),snails, cow’s skin(kanda), Stockfish(optional) Smoked fish 250ml palm oil 1 cup Periwinkles (optional), but it gives the soup a boost 2 tablespoons ground crayfish 2 stock cubes 1 medium sized onion 2 scotch bonnet Pepper a.k.a fresh pepper Salt to Taste METHOD OF COOKING: PREPARATIONS BEFORE COOKING; Note: Prepare the vegetables by washing and cutting them into tiny bits (thin slices preferably) and set aside. -Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside. How to cook the Edikang Ikong Soup: -Place the assorted meat and stock fish in the pot , add a little water, the chopped onion and one stock cube. -Cook until all the meat is properly cooked and there is just a little liquid in the pot (remember to cook the toughest meat first). -When the meat is done, add the dried fish and periwinkle (Optional) -Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes. -Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. -Then add the Ikong Ubong /Ugu leaves (fluted pumpkin leaves) and salt to taste. -Stir thoroughly and leave to simmer for 5 minutes on low heat and your vegetable soup is ready. Enjoy! #youngmum