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Edikaikong soup is a nutritious Nigerian soup recipe made with a large amount of fresh green vegetables, dried fish, and various meats. It is one of the indigenous soups of Nigeria’s south-southern states.
This soup, like most from these coastal regions, is loaded with various seafood delicacies like periwinkles, a variety of rich proteins, and assorted meat cuts typical to Nigerians.
Origin of Edikaikong Soup
This whole vegetable soup originated among the Efik people of Southern Nigeria‘s Cross River and Akwa Ibom states. It is considered a delicacy by some Nigerians and is occasionally offered at important occasions.
Edikang ikong is a nourishing soup that is difficult to cook and is said to be consumed primarily by Nigeria’s wealthy. Beef and dried fish, bush meat, crayfish, shaki (cow tripe), kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle, palm oil, salt, and pepper are all used in edikang ikong.
Edikang ikong is usually served with fufu, wheat flour, eba, or pounded yam after it has been prepared.
How To Cook Edikaikong Soup
It is often made with a mix of two vegetables — Pumpkin leaves (Ikong Ubong/Ugwu leaves) and water leaves. However, pumpkin leaves and water leaves are unavailable, Spinach, Kale, and Lamb lettuce/Mache (Valerianella locusta) can be substituted.
What is The Difference Between Edikaikong and Afang Soup
Afang soup is made of waterleaves and the afang leaves popularly known as okazi in igbo land. It looks a lot like Edikang ikong. This is because edikaikong soup is traditionally made with water leaves and Ugu while afang soup is traditionally made with okazi and waterleaf vegetable. The connecting element between the two unique dishes is the waterleaves used.
What To Serve With Edikaikong Soup
This soup is usually served with Usi (Starch), Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina, or Amala.
Some suggestions for Amazon links to “Cuisinart 11-Piece Cookware Set”.
Edikaikong Soup
Ingredients
- 1 kg spinach/fluted Pumpkin leaves(Ugwu)
- 200 g water leaves
- 500 g assorted meat(cow tripe (shaki),snails, cow’s skin(kanda),
- stockfish(optional) but it gives the soup a boost
- smoked fish
- 250 ml palm oil
- 1 cup periwinkles(optional)
- 2 tbsps ground crayfish
- 1 medium sized sized onion
- 2 stock cubes
- 2 scotch bonnet Pepper a.k.a fresh pepper
- salt to taste
Instructions
Preparing Your Ingredients
- Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
- Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.
Cooking Proper
- Place the assorted meat and stock fish in the pot , add a little water,the chopped onion and one stock cube.Cook until all the meat is properly cooked and there is just a little liquid in the pot(remember to cook the toughest meat first).
- When the meat is done, add the dried fish and periwinkle.Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.
- Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves(fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!
- Tip: Please note that some folks add the water leaves at the same time the oil is added, as they say that the liquid from the water leaves actually serves as the main base for the soup.
