Edikang Ikong Recipe

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Edikaikong, a delectable Nigerian vegetable soup, combines nutrient-rich green vegetables, aromatic spices, and palm oil’s rich essence.

What Is Edikang Ikong Soup Made Of?

Edikang Ikong soup is made with a blend of leafy greens like pumpkin and water leaves, protein sources like beef, fish, and periwinkles, seasoned with peppers, onions, palm oil, and aromatic spices, creating a flavorful and nutritious broth.

What Is the Difference Between Afang and Edikang ikong?

The primary difference between Afang and Edikaikong soups is the vegetables used. The major leaf in Afang is the slimy leaves of the Afang plant, while Edika ikong is a combination of pumpkin leaves (ugwu) and water leaves.

Edikang Ikong Soup scaled

Which Tribe Eats Edikaikong Soup?

Edikaikong soup is a traditional delicacy of the Ibibio and Efik tribes of the Akwa Ibom and Cross River states in southern Nigeria. It is an integral part of their cuisine and cultural heritage.

What Are the Health Benefits of Edikang Ikong?

Waterleaf improves blood circulation round the body, boosts immunity and aids in weight loss. Pumpkin leaves are very rich in antioxidants that help prevent cancer, boost blood circulation and promote fertility. The leaves contain anti-diabetic agents that can regulate blood glucose levels.

Edikang Ikong Recipe

Edikang Ikong Soup

Avatar photoTaiwo Oladapo
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 17 minutes
Course Side Dish, Soup
Cuisine Nigerian


  • 1 kg pumpkin leaves (ugwu leaves)
  • 500 g water leaves
  • 600 9 beef, Kanda, shaki and Dry fish
  • Pepper, Salt and ground crayfish to taste
  • 200 ml palm oil
  • 1 cup periwinkle
  • 2 medium onions
  • 2-3 seasoning cubes


  • Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
  • Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the bouillon cubes with as little quantity of water as possible.
  • When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
  • Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not overcooked.
  • Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
  • Serve with Akpu or Eba.
Keyword Edikang Ikong
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