HOW TO COOK EDIKAIKONG BY STEVEN FERNANDEZ

1.Boil the cow tail, oxtail, goat meat, or any meat of your choice in a pressure cooker with little water till it soft, juicy and tender, if you are using cowteal and beef, it is advisable to add the cow tail before the beef.

2. Pour the boiled meat after you add the stock fish in another pot then let the water dry up after 5 to 10 minutes , also  add maggi cubes  , yellow scotch bonnet cut up and Cray fish

3. Add shredded water leafs let it drys up

4. Add ugwu leafs   and after a short while, add some palm oil