Edikang ikong and poundedyam

Name: Edikang ikong and poundedyam
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 125.00 ml palm oil; 2.00 onion chopped; 250.00 g beef cubed; 250.00 g tripe cubed; 250.00 g stock fish; 100.00 g fish dried; 50.00 ml water; 5.00 ml salt to taste; 5.00 ml freshly ground black pepper to taste; 15.00 ml stock beef; 250.00 ml watercress or spinach, shredded; 250.00 ml pumpkin leaves, shredded

6 servings Prep: 20 mins, Cooking: 1 hr

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Beef

By Food24 November 03 2009

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Ingredients (12)

125.00 ml	palm oil
2.00	onion — chopped
250.00 g	beef — cubed
250.00 g	tripe — cubed
250.00 g	stock — fish
100.00 g	fish — dried
50.00 ml	water
5.00 ml	salt — to taste
5.00 ml	freshly ground black pepper — to taste
15.00 ml	stock — beef
250.00 ml	watercress — or spinach, shredded
250.00 ml	pumpkin — leaves, shredded

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Method:

1. Heat palm oil and fry onions until soft.
2. Add beef and shaki and steam for 15 minutes. Add water, bring to the boil and add stockfish and dried fish. Add salt, pepper and stock. Simmer gently for 60 minutes.

3. Add all the leaves and simmer gently until cooked through (approx 20 minutes).

4. Serve hot with pounded yam or fufu.