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You might also make healthy choices out of a lunch menu by searching for a healthy eating area. As the foods we eat continue to be a controversy surrounded by debate, most restaurants have begun developing healthy eating divisions in their own menus. These sections are often full of low calorie meals and side dishes, as well as those that are reduced in fats or saturated fats.
Using your best judgment is just another one of the many ways that you may make healthy decisions from a lunch menu. This is best accomplished by analyzing meal pictures on a single menu. It is also advised that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection includes these fattening condiments, make sure you ask for a lesser amount.
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We hope you got insight from reading it, now let’s go back to edikaikong soup recipe. To make edikaikong soup you need 13 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Edikaikong soup:
- Provide 2 bunch waterleaf
- Take 1bunch ugu leaf(pumpkin)
- Use 1kg beef
- Take 1kg snail
- Get 1cup periwinkle
- Provide to taste salt
- You need 1cup dry fish
- Take 3tbsp crayfish
- You need 5 pepper
- Prepare 3cksp red oil
- Take 4 cube knorr
- You need 1cup kpomo
- Use 1bulb onions
Steps to make Edikaikong soup:
- Boil your meat and kpomo with onions, maggi and salt till cooked
- Add red oil, pepper and crayfish,the periwinkle and snail allow to boil till the snail is cooked.
- Add the water leaf, allow the water to dry then add the ugu, check for salt.
- Allow to simmer and enjoy your soup. serve with hot eba
Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat. It is actually one of the native soups of the. As the trusted sources show as well as according to the origin of the ingredients used for cooking the meal originates from the tribe of Efiks who used to live in Akwa Ibom. Edikang ikong soup or commonly known as the shortened edikaikong soup is the original soup from Nigerian country. Made and popularized by people from the states of Akwa Ibom and Cross River.
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