Edikaikan with goat meat
Edikaikan with goat meat

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, edikaikan with goat meat. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Below are the images of some of the ingredients used for edikaikong soup, I like to pound my pepper/crayfish whenever I am making this delicious soup. I use beef, goat meat, saki (cow stomach), and cow leg. Add just enough water to cover the meat, and bring to a boil.

Edikaikan with goat meat is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Edikaikan with goat meat is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have edikaikan with goat meat using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Edikaikan with goat meat:
  1. Prepare Pumpkin leaf /ugu 3009
  2. Get Water leaf 250g
  3. Get Crayfish 100g / a handful
  4. Get 500 g Goat meat
  5. Prepare 300 g Dried fish
  6. Make ready 200 g Stock fish
  7. Prepare Fresh pepper 4-5 pieces (grinded)
  8. Make ready Onion 1 medium (finely chopped)
  9. Take to taste Spices
  10. Make ready to taste Salt
  11. Take Palm oil. 2 soup spoon
  12. Get Garlic a clove or two (optional)

For example, some people choose to add onions, while others choose to omit them. Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.

Instructions to make Edikaikan with goat meat:
  1. Wash your meat nicely and place in a pot. Add 1/2 of the chopped onion,one stock cube, salt to taste,garlic and steam for 10minutes. Then take out the meat.
  2. Add oil, the rest of the chopped onion, pepper and cook for 2 minutes then add the water leaf (properly washed and drained), crayfish, stock fish and fetish (properly washed) stock cube to taste and cook for 3 minutes.
  3. Add the meat back to the soup and the ugu leaf (washed and drained) and check if the salt is OK. Simmer for 2 minutes and voila your soup is ready

Goat is a delicious, mild-flavored meat that is overlooked in the U. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.. Haemonchus contortus infection has emerged as a major constraint in the expanding meat goat industry in the southeastern USA. Persistent coughing in late summer and autumn is the usual presentation of lungworms; secondary bacterial pneumonia with fever is a common sequela.

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