Gluten-Free Edikaikong Soup with Cassava Fufu

Ingredients

• 8 cups Waterleaf
• 4 cups Pumpkin Leaves (Ugwu)
• 1 lb Beef
• 1/2 lb Smoked Fish
• 1/2 cup Palm Oil
• 1 medium Onion
• 1 small Scotch Bonnet Pepper
• 2 tbsp Crayfish (ground)
• 4 cups Beef or Chicken Broth
• 1 tsp Salt
• 2 cups Fermented Cassava Flour (Garri)

Instructions

1. 1Place the 1 lb Beef into a large heavy-bottomed pot. Pour in the 4 cups Beef or Chicken Broth and add 1 tsp Salt. Bring the liquid to a boil over high heat (212°F / 100°C), then reduce the heat to medium-low (250-275°F / 120-135°C), cover the pot, and simmer for 30-45 minutes, or until the beef is very tender and easily pierced with a fork; the internal temperature of the beef should reach 160°F (71°C). Remove the cooked beef from the pot and set it aside, reserving all the broth in the pot.
2. 2While the beef cooks, wash the 8 cups Waterleaf and 4 cups Pumpkin Leaves (Ugwu) thoroughly, then stack and slice them crosswise into 1/4-inch (0.6 cm) ribbons. Peel the 1 medium Onion and the 1 small Scotch Bonnet Pepper, then place them into a blender and process until a smooth paste forms.
3. 3Heat the 1/2 cup Palm Oil in the same large heavy-bottomed pot (after removing the beef) over medium heat (300-325°F / 150-160°C). Add the blended onion and pepper paste and cook for 5 minutes, stirring occasionally, until fragrant and slightly softened. Add the cooked 1 lb Beef (shredded or cut into bite-sized pieces), the 1/2 lb Smoked Fish (flaked, ensuring all bones are removed), and the 2 tbsp Crayfish (ground) to the pot, then cook for another 5 minutes, stirring gently to combine.
4. 4Pour the reserved beef broth back into the pot with the cooked beef, smoked fish, and crayfish mixture. Bring the soup to a boil over high heat (212°F / 100°C). Add the sliced 8 cups Waterleaf and 4 cups Pumpkin Leaves (Ugwu), stir well to combine, and cook for 10-15 minutes, or until the vegetables are tender and have softened significantly.
5. 5To prepare the cassava fufu: In a separate medium saucepan, bring 2 cups of water to a boil over high heat (212°F / 100°C). Reduce the heat to low (175-200°F / 80-95°C) and gradually add the 2 cups Fermented Cassava Flour (Garri) to the hot water, stirring continuously with a wooden spoon or spatula. Continue to stir and mash for 3-5 minutes until a thick, smooth, and elastic dough forms.
6. 6Serve the Edikaikong Soup hot, portioning it into individual bowls. Serve immediately alongside the freshly prepared cassava fufu.

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