Gluten-Free JOC Soups and Stews: Nigerian Edikang Ikong

Ingredients:

2 bunches fresh fluted pumpkin leaves (ugu), chopped
1 lb spinach, chopped
1 lb assorted meats (beef, tripe, and/or cow's feet), cooked
2 tablespoons palm oil
1 onion, finely chopped
2-3 scotch bonnet peppers, minced
2 tablespoons ground crayfish
Salt to taste
4 cups gluten-free vegetable or chicken broth

Steps:

In a pot, heat palm oil and sauté chopped onions until translucent.
Add minced scotch bonnet peppers and stir for 1-2 minutes.
Add cooked assorted meats and ground crayfish, stirring well.
Pour in the gluten-free broth and bring to a simmer.
Add the chopped fluted pumpkin leaves (ugu) and spinach, stirring until wilted.
Season with salt to taste.
Simmer for an additional 10-15 minutes until flavors meld.
Serve this gluten-free Nigerian Edikang Ikong hot, and enjoy the vibrant and nutritious flavors!