This nutritious soup is a favorite Lagos delicacy and hails from the Efik peoples of Southern Nigeria. Made with water leaves, pumpkin leaves, dried and fresh fish, the broth dares to be eaten by hand, using bits of fluffy pounded yam to scoop it up.
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Edi Ka Ikong
This nutritious soup is a favorite Lagos delicacy and hails from the Efik peoples of Southern Nigeria. Made with water leaves, pumpkin leaves, dried and fresh fish, the broth dares to be eaten by hand, using bits of fluffy pounded yam to scoop it up.
Egusi and Iyan
Dried, ground melon seeds, bitter leaf and palm oil all go into the preparation of this bountiful dish. Best eaten with pounded yam (iyan), in my opinion, spicy egusi stew will knock your socks off.
