I've not tasted it but I'm salivating already!
Food and Nutrition students take note

#Ingredients for Edikang Ikong Soup

Ugu leaves (pumpkin)
Water leaves (Talinum Triangulare)
Beef, Kanda, Stock fish,  shaki and Dry fish
Pepper, Salt and ground crayfish: to taste
Palm oil
1 cup Periwinkle
2 medium onions
2-3 stock cubes, Larsor Beef Seasoning

#Preparation
Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the stock cubes with as little quantity of water as possible.

#CookingProper

1. When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes

2. 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.

3. Add the periwinkle and water leaves (Make U squeeze out draw-draw water from the water-leaf before You put am for Pot)  and leave to cook for another 2-3minutes on low heat fire, make e no change colour. You may have to cook for less time at this stage so that the water leaves are not over-cooked.

4. Now make sure you rub little salt on your vegetable (ugu leaves) and squeeze out water from the ugu vegetable) add the ugu leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.

Thats it! Edikang Ikong is Ready!