Nigerian Edikaikong Soup & Eba with Tutu Fabusoro
In partnership with New American Welcome Center for their annual Welcoming Week, join us for the next virtual cooking class highlighting Nigerian cuisine taught by Ms. Adetutu "Tutu" Fabusoro. Learn how to make Edikaikong Soup with kale, spinach, goat meat, and different types of fish served with Eba made with Garri (cassava flour). Tutu will teach you a traditional dish that reminds her of her home and culture in Nigeria, specifically the Yoruba Ethnic group.
Ingredients
Edikaikong Soup
Fresh kale
1 bunch
Fresh spinach
5 ounces
Red bell pepper
2
Habanero pepper
1
Red onions
2
Red palm oil
1 cup
Frozen goat meat
3/4 pound
Dry stock fish
4 chunks
Frozen kinni fish
1
Dried & salted boney fish
8
Ground crayfish
1/2 cup
Dried thyme
1/2 teaspoon
Curry powder
1 1/2 tablespoons
Salt
1 tablespoon, plus more to taste
Knorr (chicken bouillon cubes)
2
Eba
Garri
1/2 pound
Water
1 1/2 cups, divided
Red palm oil
3 tablespoons
Edikakong Soup
- Wash the goat meat and chop it into cubes.
- Put them in a pot and add water, seasoned with salt, curry, thyme, and Knorr seasoning. Boil for 25 minutes. Once cooked, remove the goat meat from the pot.
- While the goat meat is cooking, blend red bell pepper, habanero pepper, and onion together.
- Add palm oil, blended pepper, stock fish, dry boney fish, Kinni fish, crayfish, and goat meat to the pot. Cook for 15 minutes.
- Add the kale and cook for 2-3 minutes.
- Add the spinach and simmer for 2 minutes.
- Add additional seasoning to taste.
Eba
- Bring 1 cup of water and red palm oil to a boil.
- Gradually add garri and stir constantly until it thickens.
- Add another 1/2 cup of water. Cover and let simmer for 5-10 minutes. Stir until it's smooth.