Semovita with Edikang Ikong Soup Recipe: A Luxurious Nigerian Delight
Semovita with Edikang Ikong Soup is a Nigerian dish that combines the hearty and satisfying texture of semolina dough with the richness of a seafood-infused vegetable soup. This dish showcases the finest ingredients, including lobster, prawns, and a variety of fresh vegetables, all spiced to perfection to create a balanced and flavorful meal. While the combination of semovita and Edikang Ikong may be a luxurious one, it is also deeply rooted in Nigerian culinary traditions, making it a beloved dish for festive occasions and special dinners.
Ingredients
Below are the necessary ingredients for both the Semovita and the Edikang Ikong Soup. This recipe calls for luxurious seafood like lobster and prawns, so it falls under the “expensive” price range. However, the dish is well worth the investment for those who want to treat themselves to something truly special.
| Semovita (Dough) | |
|---|---|
| Semolina flour (Semovita) | 2 cups |
| Water | 2 cups |
| Salt | 1 tsp |
| Vegetable oil (optional) | 1 tbsp |
| Edikang Ikong Soup | |
|---|---|
| Lobster | 2 medium-sized lobsters (or 4-6 lobsters, depending on size) |
| Prawns | 1 cup (peeled and deveined) |
| Fresh spinach (or pumpkin leaves) | 3 cups (chopped) |
| Fresh waterleaf | 2 cups (chopped) |
| Palm oil | 2 tbsp |
| Ground crayfish | 2 tbsp |
| Ground pepper (Scotch Bonnet or any hot pepper) | 1-2 tbsp (adjust to taste) |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1-inch piece, grated |
| Seasoning cubes (Maggi or Knorr) | 2-3 cubes |
| Salt | 1 tsp |
| Water | 3-4 cups |
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 450-500 kcal |
| Protein | 30g |
| Carbohydrates | 50g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 450mg |
Note: The nutritional content may vary based on the exact proportions of ingredients used, the size of the seafood, and the portion size.
Instructions
Step 1: Preparing the Semovita (Semolina Dough)
- Boil water: In a medium saucepan, bring 2 cups of water to a gentle boil over medium heat. Add a pinch of salt and stir to dissolve.
- Add semolina flour: Gradually pour in 2 cups of semolina flour (Semovita) into the boiling water, stirring constantly with a wooden spoon to prevent lumps from forming.
- Stir continuously: Keep stirring the mixture in a circular motion for 5-7 minutes until the dough thickens and begins to pull away from the sides of the pot. The semovita should have a smooth, elastic texture.
- Allow to cook: Cover the pot and let the semovita cook on low heat for an additional 2-3 minutes to ensure it’s fully cooked.
- Shape the dough: Once the semovita has a firm, dough-like consistency, remove it from the heat. Use a spoon or your hands (be careful as it may be hot) to shape it into small, round portions or serve it in a large mound on a platter.
Step 2: Cooking the Edikang Ikong Soup
- Prepare the seafood: Begin by thoroughly cleaning the lobster and prawns. If using lobster, crack the shells and extract the meat. Cut the lobster into chunks if desired, and set the seafood aside.
- Cook the lobster and prawns: In a large pot, add the lobster chunks and prawns, along with 1-2 cups of water. Season with a pinch of salt and 1-2 seasoning cubes. Allow the seafood to simmer for about 5-7 minutes, until cooked through. Remove the seafood from the pot and set aside.
- Prepare the soup base: In the same pot, heat 2 tablespoons of palm oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 2-3 minutes until fragrant and softened.
- Add the peppers and ground crayfish: Stir in the ground pepper and ground crayfish. Allow the mixture to cook for another 2-3 minutes, blending the spices with the onion and oil.
- Add water and simmer: Pour in 3-4 cups of water, bringing the mixture to a gentle boil. Add the seasoning cubes and salt to taste, adjusting the flavor as necessary. Let the soup simmer for 10-15 minutes to allow the flavors to develop.
- Incorporate the vegetables: Stir in the chopped spinach (or pumpkin leaves) and waterleaf. Let the vegetables cook in the soup for about 5 minutes, until they soften and shrink in size.
- Combine the seafood: Return the lobster and prawns to the pot and stir gently to combine. Cook for an additional 2-3 minutes to ensure the seafood is fully integrated with the soup.
- Final seasoning: Taste the soup and adjust the seasoning, adding more salt, pepper, or seasoning cubes if necessary.
Step 3: Serving
- Serve the semovita as a side dish, either by shaping it into small balls or a large mound on a plate.
- Spoon generous portions of the Edikang Ikong Soup over the semovita. Be sure to include plenty of lobster, prawns, and vegetables in each serving.
- Enjoy with your loved ones, as this dish is meant for sharing!
Tips for Success
- Cooking semovita: The key to perfect semovita is constant stirring during the cooking process. This will ensure a smooth and lump-free dough. If the dough feels too stiff, you can add a little extra water while stirring.
- Choosing seafood: While lobster and prawns are the star of this recipe, you can also add other seafood such as crab or clams to elevate the flavor further.
- Vegetables: Waterleaf is a traditional choice for Edikang Ikong Soup, but if it’s unavailable, fresh spinach can be used as a substitute. The soup will still have that rich, earthy flavor from the leafy greens.
- Spice level: Adjust the amount of Scotch Bonnet or any other pepper used to match your desired spice level. For a milder version, you can reduce the amount or use a less spicy variety.
Conclusion
Semovita with Edikang Ikong Soup is a show-stopping dish that is both luxurious and comforting. Whether you’re celebrating a special occasion or simply craving something indulgent, this recipe offers a perfect balance of flavors, textures, and aromas. The smooth, hearty semovita pairs beautifully with the rich, seafood-infused Edikang Ikong Soup, making every bite a delight.
This dish may be a bit on the expensive side due to the premium ingredients like lobster and prawns, but it’s definitely worth every penny for those who want to indulge in a memorable culinary experience. Perfect for Nigerian homes or anyone wanting to try authentic Nigerian cuisine, Semovita with Edikang Ikong Soup is a must-try!
