Dairy-Free Edikaikong Soup

Ingredients

• 4 cups Waterleaf (Talinum triangulare)
• 4 cups Pumpkin Leaves (Ugwu)
• about 450 g Beef (stew meat)
• about 225 g Smoked Fish
• 0.25 cup Dried Shrimp
• 0.5 cup Palm Oil
• 1 medium Onion
• 1 Scotch Bonnet Pepper
• 4 cups Beef Broth (dairy-free)
• 2 tbsp Crayfish Powder
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of beef (stew meat) into a large heavy-bottomed pot. Add the 4 cups of beef broth (dairy-free) and 1 tsp of salt. Bring the liquid to a boil over high heat (100°C / 100°C), then reduce the heat to low, cover the pot, and simmer for 30-45 minutes, or until the beef is fork-tender and reaches an internal temperature of 71°C. Set the cooked beef aside, reserving the broth in the pot.
2. 2While the beef simmers, place the 0.25 cup of dried shrimp in a small bowl and cover with warm water; let it soak for 15 minutes to soften, then drain and chop it into 0.635 cm pieces. Separately, wash the 4 cups of waterleaf and 4 cups of pumpkin leaves thoroughly, then slice them thinly into 0.3175 cm strips.
3. 3In the same large heavy-bottomed pot, heat the 0.5 cup of palm oil over medium heat (148.9-162.8°C / 150-160°C). Add the 1 medium onion, finely chopped, and the 1 Scotch Bonnet Pepper, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and fragrant.
4. 4Add the cooked about 450 g of beef, the about 225 g of smoked fish (flaked into bite-sized pieces), and the chopped 0.25 cup of dried shrimp to the pot with the sautéed onion and pepper. Stir everything together and cook for 5 minutes over medium heat, allowing the flavors to meld.
5. 5Pour the reserved beef broth (from cooking the beef) into the pot. Bring the mixture to a gentle boil over medium-high heat (100°C / 100°C), then reduce the heat to low and let it simmer, uncovered, for 10 minutes, allowing the flavors to deepen.
6. 6Add the thinly sliced 4 cups of waterleaf and 4 cups of pumpkin leaves to the simmering soup. Stir gently to combine and cook for 10-15 minutes over low heat, or until the vegetables are tender and have softened significantly.
7. 7Stir in the 2 tbsp of crayfish powder. Cook for an additional 2 minutes, ensuring the crayfish powder is fully incorporated. Serve the Dairy-Free Edikaikong Soup hot, accompanied by fufu or eba.

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