Actual Cooking: This is where the real cooking is done by adding to the boiling meat on fire, a cup of Palm oil (as it takes lots of oil to prepare this soup), salt and pepper to taste then cook for about 5-10 minutes, but you need to be sure the whole combination is boiling with very little trace of water. Afterwards stir and taste for salt and pepper before adding the water leaves, stir and allow for about 3 minutes again then add the ugwu leaves (fluted pumpkin), stir, add the grinded crayfish, pepper, periwinkles and one or two cubes of seasoning, then stir and taste for salt. If your meat, kpomo and stock fish are well spiced, you will notice that there will be no need to add more salt. You can then add the grinded ofor or achi and stir again and cover half-way. Allow to simmer for 3 to 5 minutes and ensure that it is not over cooked.
Your delicious Nigerian edikaikong soup is done and ready to be served with Nigerian fufu, semo, wheat, eba, or pounded yam.