Edikang ikong

Wash beef and shaki put it in a pot add chopped onions pinch of salt and seasoning cubes allow to cook

When the meat is soft add KPonmo,stock fish, dry fish and allow to cook

Add grounded crayfish, grounded Scotch bonnet and Cameron pepper and palm oil stir then allow to cook

Wash and strain your ugwu and water leaves, stir the soup add ugwu cover and cook for 3min Add Water leaves stir and cook for 2 min and then off the cooker and serve with semo,eba or pounded yam.