Describe a typical dish from your country 🍲

I am from Cross River State Calabar to be precisely, in Nigeria we are bounded with Atlantic Oceans, Rivers and streams my Culture directly revolved around dancing, Cooking of varieties of dishes, in my tribe the" EFIK " kingdom here in Calabar we have varieties of international dish ,which Edikang ikong soup is one of them to be mentioned, We have Afan soup, Edikang ikong soup, Ekpang nkukwo, afia efere Ebot, otong soup, Coconut rice, fresh fish soup( Fisher man soup), we offer this delicacies during marriage celebration, birthday parties, child blessings.
This meal is a soup delicacies that can be served with garri( Eba), Semovita, pounded yam, wheat etc.
The entire CROSS River State are in love with this soups for occasions, other tribes and close boundries to CROSS River State , also enjoy Edikang ikong soup , a state like Akwa Ibom state, Ebonyi state and even a Country like Cameroon love Edikang ikong Soup,it is strictly vegitable in making.

INCREDIENT FOR PREPARATION OF EDIKANG IKONG SOUP

This vegetables leaf.

This is water leaf.

VEGITABLE LEAF: ( IKONG UBONG )
WATER LEAF:. ( TALINUM TRIANGULARE)
PEREWINKLE: ( MFI)
SKIN. :. ( POMO, IKPA)
SMOKE FISH: ( IYAK)
BEEF:. ( UNAM)
SHRIMPS:. ( NKONKO)
STOCKFISH DRY:. ( EKPOROKO)
CRAY FISH:. ( OBU)
SALT:. ( INUNG)
PEPPE:. ( NTOKON)
MAGGI(STAR). ( MAGGIE)
FRESH PALM OIL:. ( UDIADIA ADAN)
THE above are the ingredients for the preparation of the Tribe called the EFIK best dish " Edikang ikong soup".
This soup does not take up to an hour to be cook, but the preparation can take up to two hours, because the tribe in mentioned are Naturally neat in doing things even in cultural display.

      HOW IS THE SOUP MADE

1. Wash your hand pick water leaf, with
   botanical Name:
   ( TanlinumTRIANGULAREE)
   slice it into pieces do same to the
   vegetables leaf( ugwu).

2. wash and cut all your beef , fish ,stock
   fish , PEREWINKLE, skin called POmo
   piece put all of ingredients, in a pot
   add one teaspoon, salt same add onions
   and one cube of Maggi( star) add little
   water and put it on fire steam it for
   atlease 18 minutes , bring it down .

3. Put an empty and clean pot of soup on
   fire add the water leaf steam it for
   awhile for the water in it to dry little ,
   add the already steam ingredients like
   the beef and the fish , stire it and taste
   for salt and Maggi cover it for 5 minutes
   then add the vegetable leaf( ugwu) stire
   it well to mixed, add the cray fish and
   fresh palm oil half a litter of palm oil,stire
   it again.

4. cover it for 3 minutes bring it down.
   This soup is always save with Garri( Eba),
   Semovita, wheat, pounded yam Etc.

THE REGION THIS DISH FROM
Cross River State
Akwa Ibom State
Cameroon as a country.

OCCASIONS THAT I ATTAINED AND THIS
MEAL WAS SAVED.

      Traditional marriage
       Birthday parties
       Burial parties
       Child blessings

In conclusion it is the best international dish that is serve both locally and international in an OCCASIONS. To promote our culture and dish delicacies in
Nigeria and Africaa at large , this particular dish is know in all tribes and big Hotels and local canteen the dish is expensive.a plate of Edikang ikong soup goes for #5000 in Eko and suit in Lagos, while in transcoop hotels it goes for #7,500 but international depending on the Country in United State most African bars $80.00 etc.
[source](all Nigeria foods.com)