What is the substitute for Waterleaf

[MrsChocT]

Abeg I wan cook edikaikong, wetin be the substitute for Water leaf? Does anything come close in this Oyinbo land?

[MrsChocT]

I used spinach as substitute for water leaf. Lemme go balance it with Iyan.

[valteena]

Originally Posted by Serious_Naijababe

I used spinach as substitute for water leaf. Lemme go balance it with Iyan.

You're spot on SNB. I always use spinach for edikaikong when I don't have water leaf. It not the same but it does the job reasonably well. It's Ugu that I think has no substitute or do you know of one?

[lateesha]

Spinach all the way

[liloldlady]

Originally Posted by Serious_Naijababe

I used spinach as substitute for water leaf. Lemme go balance it with Iyan.

I was going to suggest spinach......e be like say you don already solve the 'probe lem'

Nne I jus look dat soup foto.....Ee kwolify to post for Woman's Own recipe sekshon I beg.
Na di kine tin, way we dey call "Suru gedeh"

Originally Posted by Valteena

It's Ugwu I think has no substitute or do you know of one?

Kale is a fantastic substitute for Ugu...Its a member of the Brassica family (like cabbage etc)Here in the UK its available all year round. Its dark green in colour, and has that Ugu sweetness too.

[lateesha]

Bikonu before you try using Kale,collard greens and all these fancy things for soup make sure it'll work for your household o
Speaking from experience,I used collard greens to cook vegetable soup sometime ago and my husband just abandoned the soup for me, and I don't eat swallow.
So I wasted a whole pot of soup plus my stockfish.
I just say make I warn una.

[MsWoman]

@SNB:

Please that your soup e get as e be! I came to work very early this morning, so I am more famished than normal i.e. that picture just made me feel like diving inside my monitor. Even though I don’t eat them, are those snails on the plate? That looks like a ravishing dish!

Please what is the recipe for edikaikong? I really feel like trying something different considering I don chop regular efo tire. Yeah, that looks like it will be good with some nice, soft pounded yam!

[MrsChocT]

@Mswoman,

Me sef no dey chop snail but awon ara ile mi je da da. I got the recipe from thos website
http://maflib.mtandao-afrika.net/TQA...Edikaikong.htm

It was on point.

I just got tired of ngbati ngbati food......unless someone else can tell me about varieties in Yoruba food that cannot break the bank. I wan eat yam porridge but men Yam dey too expensive. I miss DC where I go buy box of Ghana yam and share with somebody

@Lateesha, so which vegetable is good for efo then? Personally, I don't like spinach but for Edikaikong, I didn't have much choice. I usually use collard greens....


Here's the recipe list from the website....but I didn't use any scent leaves. Ms. woman, you can omit the snails, even periwinkles if you don't like them. Just try something different for a change..Next on my list is calabri, afang and otong soups.

RECIPE

I kg / 21b assorted meat (beef, oxtail, tripe, ponmo, bokoto & bush meat), snails (washed with lemon and limes)
450g / llb stockfish (pre-soaked)
Habanero or dried ground pepper
450g / llb dry fish (thoroughly washed)
450g/ llb periwinkles, 225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground crayfish, I medium size onion
1.35kg/3 lb fresh ugwu (pumpkin leaves; washed & shredded)
I kg/21b fresh waterleaf (prepared and washed)
200ml palmoil 600ml , lpt stock salt to taste
Scent Leaves:An annual Herb cultivated in the Delta areas. It smells and tastes like tarragon; usually used fresh or dried in Banga soup. Use dried leaves sparingly as flavor is more intense. Readily available from African food stores.



PREPARATION.

Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some meat stock. Place on heat and cook for 30 minutes.
(Or cook fresh meat with onions and one maggi cube...you can add the ground pepper later or blended habanero pepper if u choose that)
Meanwhile, remove the snail from the shells and wash thoroughly with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes in order to kill any insect and loosen any sand or girt.

Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish, dry prawns and periwinkles to the pot of meat and cook for another 10 minutes and add more stock fish if required. Finally add the shredded ugwu(pumpkin leaves) and waterleaf, mix in properly. Allow to simmer for 15 minutes and then add the crayfish and palm oil. Give it a good stir and gentle simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with fufu or pounded yam.