KitchenMata.com

Today, we are going to teach our face book followers how to prepare the popular EDIKAN-IKONG.

EDIKAN-IKONG is the native to the Coss River and Akwaibom people of the South South Nigeria. It simply translates to Vegetable Soup.

INGRIDIENTS:

*STOCHFISH (medium size)

*DRIED FISH

*HALF CUP OF CRAYFISH

*MEAT OF CHOICE

*PERIWINKLE

*SLICED WATER LEAF

*SLICED UGU LEAF (PUMPKIN LEAVES)

*RED OIL

*SALT AND PEPPER

*KPOMO

*KNOOR SEASONING

PREPARATION
Parboil meat with the ingredients (salt, seasoning, onion).Cook for 30 minutes. Allow meat to get soft.
Wash the fish and stock fish and add to the cooking meat on fire. Also wash the ugu and water leaf and put in separate bowls. Don't add them together. Wash properly to avoid sand.
To the boiling meat and stock fish on fire, add the crayfish. Add knoor cubes, salt and pepper to taste. (If needed).Cook for 10 to 15minutes and be sure the whole combination is boiling.Let there be very very little water remaining in the boiling combination. Almost dry.
Add the water leaf and the periwinkle.Stir and allow to simmer for 5 minutes.When the water leaf starts bringing out water, add the Ugu leaves, stir,cover and cook for 4 minutes. Lastly, add 20ml of red oil, cover and cook for another 3 minutes.Taste for salt and seasonings.
Your Edikang Ikong is ready to serve with Semo, Wheat, Eba, Pound ed yam or fufu. THANK KITCHENMATA LATER AND KINDLY DROP YOUR FEEDBACKS HERE FOR US TO SERVE YOU BETTER.
YOU CAN ALSO ASK FOR THE PREPARATION OF YOUR FAVORITE NIGERIAN DISH. THE FOOD WITH THE HIGHEST REQUEST WILL BE POSTED WEEKLY.

CHICKEN SHAWAMA

Shawarma is a Middle Eastern dish made with very thin cuts of meat, seasoned and threaded on skewers and grilled. The grilled meat is then served on a warm pita with tomatoes, lettuce or cucumbers and a creamy yogurt sauce.

I think of it like a Middle Eastern taco. Traditionally beef, chicken, goat, lamb, or turkey is used in this dish. I used chicken breasts for this particular recipe.

This was a very easy meal to prepare. I seasoned the meat with Shawarma Seasoning and let it marinate in the fridge, on the skewers, during the day and prepared it on my grill for dinner.

The yogurt sauce was a mixture of yogurt, tahini, lemon juice and some dried dill w**d. I find tahini on the isle with the Asian foods at my market, if you cannot find it - just leave it out - it's nice to have, but won't ruin anything if it is missing.
Helpful Hint: To slice the meat really thin, partially freeze chicken breasts until they are firm, but not frozen solid. Use a sharp knife and cut very carefully. The partially frozen meat will make it easier to hold and slice.

Ingredients:
• 1 LB boneless, skinless chicken breasts, cut into thin strips
• 2 Tablespoons fresh squeezed lemon juice
• 1 Tablespoon olive oil
• 1 Tablespoon Shawarma Seasoning
• 4 whole wheat pitas - 6" round, does not need to have a pocket
• 1/2 cup Reduced fat or fat free Greek yogurt, plain
• 2 Tablespoons tahini
• 1 teaspoon Granulated Garlic
• 1 teaspoon Dill W**d
• Cooking Spray
• Tomato slices and cucumber slices or chopped romaine lettuce
Directions:
1. In a medium glass bowl, combine chicken strips, lemon juice, Shawarma Seasoning and olive oil. Make sure all pieces of chicken are coated with the seasoning.
2. Cover and marinate in the refrigerator at least an hour, but all day or overnight works too.
3. Thread chicken strips onto wooden skewers. Hint: If you are going to use a gas or charcoal grill, soak the wooden skewers in water for 1/2 hour before using them to prevent them from burning.
4. Prepare sauce by combining yogurt, tahini, granulated garlic and dill w**d and stir to combine.
5. Lightly coat grill pan with cooking spray and place chicken skewers onto hot grill.
6. Grill for 1 - 2 minutes on each side until meat is cooked through and toasted on the outside.
7. Warm the pitas on the grill, microwave or oven. Don't toast them - just warm them so they can be folded.
8. Arrange chicken, tomatoes, cucumbers or lettuce and yogurt on the warm pita, fold (like a taco) and serve.
Serves: 4

Nutritional Information (per serving):

Calories 405
Protein 36 g
Carbs 44 g
Fat 11 g
Sat Fat 2 g
Fiber 6 g
Sodium 445 mg
Sugars 5 g

KITCHEN TIPS CONT'D

*TO BOIL A CRACKED EGG, ADD A PINCH OF SALT

*TO CLEAN IRON COOK WARE, SCRUB WITH SALT AND DRY/CLEAN PAPER TOWEL

*WHEN STORING EMPTY AIR TIGHT CONTAINERS, THROW IN A PINCH OF SALT TO AVOID DAMP SMELL.

*NEVER PUT ORANGES OR TOMATOES IN FRIDGE, LOW TEMPERATURE DEGRADES THE AROMA AND FLAVOR OF THE FRUITS.

*TO BANISH ANTS FROM KITCHEN, GET THEIR HOLE AND USE VASELINE.

*TO KEEP POTATOES FROM BUDDING IN A BAG, ADD AN APPLE IN THEM.

*WATER FROM BOILED PASTA OR POTATO WHEN COOL IS GOOD ON PLANTS FOR NUTRIENTS.

*VINEGAR HELPS MEAT THAW.

*ADD PINCH OF SALT WHEN YOU OPEN YOUR MILK TO KEEP IT FRESH FOR SOME DAYS.

*DROP AN ICE CUBE WHEN YOU HAVE TOO MUCH FAT IN STEW AND SCOOP OUT.