Page 87 - Msingi Afrika Magazine Issue 12

MY AFRIKA
CULTURE

Recipe:
Ayoola Levites
Youtube: Ayoola Levites
Facebook: Bet'ay Finger

Foods/Ayoola Betty Levites
Instagram: @betayfoods/@
ayoolalevites

Cooking Instructions

1. Wash your beef, goat meat and stock fish carefully and transfer to a pot, season well with bouillon
cubes, salt, curry, thyme and your onions. Leave to cook for 1hour (I use pressure pot for 30minutes
because I love my meat very tender).
2. Dice another onion and the bonnet pepper, set aside.
3. Wash the smoked ponmo very well, dice and set aside.
4. Wash and debone the dry fish and panla, set aside.
5. Wash the periwinkle, set aside.
6. Wash the spinach and pumpkin leaves in cool water to get rid of sand and dirt. Pick off the tough
stems, but save the tender stems. Chop and set aside.
7. Once the meat is tender and is done, add ponmo, ground crayfish, shrimps, pepper, palm oil, dried fish,
panla, periwinkle, scotch bonnet peppers and every other side attraction you want added.
8. Let it boil well for another 15minutes.
9. Check for salt
10. Add the water leaf vegetable and pumpkin leaf.
11. Let it simmer for 2 minutes. The Edikang Ikong is ready.
12. Serve with swallow of your choice. Example: Fufu, Eba, Ugali, Pounded Yam etc.

*Note that I added my vegetables last. I did that because I do not like my vegetables overcooked so they
do not lose their nutritional value.
WWW.MSINGIAFRIKAMAGAZINE.COM ISSUE 12 | MAY/JUNE 2021 87