Edikaikan with goat meat
Edikaikan with goat meat

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, edikaikan with goat meat. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Edikaikan with goat meat is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Edikaikan with goat meat is something which I have loved my whole life. They’re fine and they look wonderful.

Below are the images of some of the ingredients used for edikaikong soup, I like to pound my pepper/crayfish whenever I am making this delicious soup. I use beef, goat meat, saki (cow stomach), and cow leg. Add just enough water to cover the meat, and bring to a boil.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have edikaikan with goat meat using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Edikaikan with goat meat:
  1. Get Pumpkin leaf /ugu 3009
  2. Prepare Water leaf 250g
  3. Prepare Crayfish 100g / a handful
  4. Take 500 g Goat meat
  5. Take 300 g Dried fish
  6. Get 200 g Stock fish
  7. Get Fresh pepper 4-5 pieces (grinded)
  8. Take Onion 1 medium (finely chopped)
  9. Prepare to taste Spices
  10. Prepare to taste Salt
  11. Get Palm oil. 2 soup spoon
  12. Get Garlic a clove or two (optional)

Some of these goats either escaped or were released when alternate. 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. Goat is a delicious, mild-flavored meat that is overlooked in the U.

Instructions to make Edikaikan with goat meat:
  1. Wash your meat nicely and place in a pot. Add 1/2 of the chopped onion,one stock cube, salt to taste,garlic and steam for 10minutes. Then take out the meat.
  2. Add oil, the rest of the chopped onion, pepper and cook for 2 minutes then add the water leaf (properly washed and drained), crayfish, stock fish and fetish (properly washed) stock cube to taste and cook for 3 minutes.
  3. Add the meat back to the soup and the ugu leaf (washed and drained) and check if the salt is OK. Simmer for 2 minutes and voila your soup is ready

This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking. Goat Meat, also known as Chevon, Cabrito or Capretto is the very tender meat of young kid goats. The terms Chevon, Cabrito, Capretto and Goat Meat are names that can be used interchangeably, however, some cultures define cabrito is weaned or suckling goat, while Chevon or Capretto is the meat of an older yearling, weaned meat goat. Goat meat is a lean meat that tastes similar to beef, but with less fat.

So that’s going to wrap this up with this special food edikaikan with goat meat recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!