Edikang Ikong

  • Chicken Parts
  • Kpomo
  • Dried Fish
  • Crayfish
  • Stock Fish
  • Waterleaf
  • Ugu
  • Salt
  • DanQ Season Cubes
  • Thyme
  • Mixed Herbs
  • Black Pepper
  • Chilli’s (Scotch Bonnet)
  • Palm Oil
  • Onions
  • Garlic


Start by soaking the dried and stock fish for about 30 minutes to an hour in hot water. When soft, clean the fish, remove the bones and separate them into small pieces. Wash the fresh ugu & waterleaf thoroughly and drain out the excess water, then set aside.
Start by cooking the chicken & the kpomo, add onions, garlic, chilli, thyme, mixed herbs, black pepper and salt & Dan-Q. Let it come to a boil then leave to cook on low heat for about an hour. Slowly add all the fish and a bit more water if necessary, let it simmer for a few minutes then add palm oil and season again if need be. Lastly add ugu and let it cook for about 3-4 minutes then add waterleaf and let it simmer for another 3 minutes or so. Can be served with any swallow, boiled plantain or steamed rice.
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