Edikaikong Quesadillas

Edikaikong Quesadillas are a fusion of Nigerian and Mexican cuisines, combining the rich flavors of Edikaikong soup with the convenience of quesadillas. This recipe is a delicious and unique way to enjoy the traditional Nigerian dish in a new form.

Edikaikong Quesadillas

Ingredients

  • 2 cups shredded beef
  • 1 cup dried fish, flaked
  • 1 cup waterleaf, chopped
  • 1 cup pumpkin leaves (ugu), chopped
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 scotch bonnet pepper, chopped
  • 1/2 cup palm oil
  • 8 large flour tortillas
  • 2 cups shredded cheese

Instructions

  1. In a large pot, combine the shredded beef, dried fish, onion, tomatoes, bell pepper, and scotch bonnet pepper. Cook over medium heat for 10 minutes.
  2. Add the waterleaf and pumpkin leaves to the pot. Stir well and cook for another 10 minutes.
  3. Drizzle the palm oil over the mixture and stir to combine. Cook for an additional 5 minutes, then remove from heat.
  4. Place a flour tortilla on a heated skillet. Sprinkle a layer of shredded cheese on one half of the tortilla.
  5. Spoon a generous portion of the Edikaikong mixture over the cheese. Fold the tortilla in half to cover the filling.
  6. Cook the quesadilla for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.
  7. Repeat with the remaining tortillas and filling.
  8. Slice the quesadillas into wedges and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Large pot Skillet Spatula

Tools

Knife Cutting board

Serving suggestions

Serve the Edikaikong quesadillas with a side of fresh salsa and guacamole for a complete meal.

Tips & tricks

To save time, prepare the Edikaikong soup in advance and use the leftovers to make the quesadillas.

Cost

$20