Prepare time: 20 min
Cook: 0 hr 30 min
Ready in: 1 hr 00 min
This soup dates back to a century and was consumed by our forefathers but it’s been forgotten by this present generation. We at Men in the Kitchen are relaunching this interesting delicacy that has a very high nutritional value which helps us to live an optimally healthy life. This soup is peculiar to the people of Akwa Ibom and Cross River States of Nigeria.
- Eka-Eka leaf
- Guinea fowl
- Local spices
- Dry fish
- Mush room
1Add par boiled stockfish and guinea fowl to boiling Banga source on fire, then add mushroom, onions, dry pepper, local spices, cow skin, then stir and allow to boil for 4 minutes.
2Add periwinkle, stir and add salt to taste
Add your already blended melon [egusi] and allow to cook for 5 minutes
Add the pounded cocoyam and stir properly as this helps to thicken the soup
3Finally add your already washed and squeezed Eka-Eka leaf and allow to steam for another 3 minutes on low heat and your delicious EKA-EKA SOUP is ready for consumption