Edikaikong Soup

Ingredient for Ten serving 

Stock fish head (medium size)
Dried fish (2 medium size)
1 cup of crayfish
Waterleaf (a bowl full) sliced
Fluted pumpkin (ugwu leaf) sliced (a bowl full)
35cl red oil (requires much)
Meat of choice (preferably assorted meat)
Salt and pepper to taste
Maggi or knorr cube (2 to 3)
2 cups of Periwinkles  (optional)

Preparation

Parboil meat with necessary ingredients, 2 cubes of maggi, 1 bulb of onions, salt and other spice of choice. (I like to also add kitchen glory (beef seasoning) while parboiling meats but I am not sure if this spice is available in other countries)

Cook for 10 minutes then add water and cook till meat is 70% softer for consumption, wash the dry fish and stock fish with hot water to remove sand and impurities then add to the cooking meat on fire. (You can add this at the beginning if you have very dry (strong) fish

Slice the ugwu leaf and Water leaves to bits (this is normally done by the traders in the market (in Nigeria) but you can slice at home with the help of a very sharp knife and a chopping board.
Pour the leaves separately in bowls and soak in water, sieve to remove sand.

It is advisable to wash the leave thoroughly before slicing, this is actually the major reason why I chose to slice my leaves myself

To the boiling meat on fire; add the ground crayfish, 35cl red oil, it takes lots of oil to prepare this soup. I used about 30cl to make my soup

Add one or two cubes of maggi, salt and pepper to taste. Cook for 10 to 15 minutes, be sure the whole combination is boiling with very little trace of water 

Stir, taste for salt and pepper before adding the water leaf and periwinkles, stir and allow for about 3 minutes then add the ugwu leaves (fluted pumpkin), stir, cover half-way and cook for five minutes.

Taste for maggi, salt and pepper.

You just made a delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam.