Edikang Ikong Soup

Instructions

1. Prepare the meat
   In a large pot, add beef, goat meat, and tripe (if using). Season with salt, one chopped onion, and 1 stock cube. Add enough water to cover the meat and simmer until tender, about 30-40 minutes. Reserve the meat stock.
2. Cook the fish
   In a separate pot, cook the fish with a little salt and half an onion until just done, about 10 minutes. Remove the fish, debone if necessary, and set aside. Reserve the fish stock.
3. Prepare the vegetables
   Wash the water leaf and ugu leaves thoroughly. Drain well and chop finely. If using spinach as a substitute for water leaf, blanch it briefly in hot water, then plunge into cold water, drain and chop.
4. Start the soup base
   In a large pot, heat the palm oil over medium heat until hot but not smoking. Add the remaining chopped onion and sauté until translucent. Add the ground crayfish, scotch bonnet peppers, and remaining stock cube. Stir for 2 minutes.
5. Combine ingredients
   Pour in the meat stock and fish stock. Add the cooked meat and bring to a simmer. Add the uziza seeds or black pepper if using. Let simmer for 5 minutes to blend the flavors.
6. Add the vegetables
   First add the water leaf (or spinach) and stir well. Allow to simmer for 5 minutes, then add the ugu leaves. Stir gently and cook for another 5 minutes. The vegetables should remain green and not overcook.
7. Finish the soup
   Add the cooked fish pieces and gently stir to incorporate without breaking the fish. Taste and adjust seasoning with salt if needed. Simmer for 2-3 more minutes to allow flavors to blend completely.