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Edikainkong is one of the more difficult Nigerian recipes to master.  The soup is the most popular recipe from the states of Akwa-Ibom and Cross river located in the south-eastern part of Nigeria.  The major attraction to Edikainkong for most people is the fact that soup is eaten on special occasions and is usually filled with different types of meat.        Ingredients :   6 cups of pumpkin leaves, sliced4 cups spinach, sliced 4 tablespoons of ground crayfish 4 teaspoons of salt 5 cubes of maggi 2 lbs of beef ½ lbs of stock fish (broken) (clean with salt) ¼ lb Pre-boiled shrimp, no tail (optional) ¼ lb cow skin (optional) ¼ lb cow leg (optional)   Recipe :   1.      Boil cow leg, cow skin, 2 teaspoons of salt, 2 cubes of maggi and boil for 15 minutes, or until tender. Drain water and keep apart.2.      Steam stock fish on medium high heat with ½ cup of water 3 to 4 minutes till it creates flavor 3.      Add beef, remaining salt, maggi and crayfish and boil till beef is almost tender, 10 minutes 4.      Add pre-boiled shrimp, cow leg and cow skin, mix well, 10 minutes 5.      Add pumpkin leaves, steam for 3 to 5 minutes until leaves are tender 6.      Add spinach, mix in and steam for 2 to 3 minutes 7.      Enjoy with pounded yam, eba, fufu, boiled yam or boiled white rice.

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