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Edikang ikong soup or Ekaikong is a popular Nigerian vegetable soup made with two types of hearty green leafy vegetables, packed full of healthy seafood and meat proteins.
It is a general notion that this soup is very nutritious and this is very much so.
What is Edikang Ikong Soup?
Edikang Ikong soup is a traditional Nigerian soup that is highly nutritious and protein-packed. This soup is made with a generous amount of fresh leafy vegetables, goat meat, shrimps, palm oil, and other ingredients of great nutritional value. This delicious soup tastes so good and has a load of health benefits.
Because of the assorted meats and variety of proteins used to make this soup, it used to be known as “rich man’s food.” However, it is now enjoyed all over the country.
Where Does Edika Ikong Soup Come From?
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the South-southern states(Efiks) of Nigeria(Cross River and Akwa Ibom states.)
The Efik-Ibibio are a minority ethnic group in Nigeria. They occupy the South-South geopolitical zone in the country and are also known as the people of the Niger Delta. The people have a rich culture; they are known for the fattening room tradition and the Ekombi dance.
The Edika Ikong soup is considered to be a delicacy among some Nigerians and is sometimes served during occasions of importance such as traditional weddings, coronations, ordinations, child dedication, and so on.
What Is Edika Ikong Soup Made Of?
Edikang Ikong is primarily made from Waterleaf (Malabar spinach) and Ugwu leaves (fluted pumpkin leaves).
Waterleaf is native to the Americas and the Caribbean but is now widely cultivated all over the world. Ugwu leaves (also known as Ugu leaves) are another popular leafy vegetable native to West Africa.
Is Edika Ikong Soup Healthy?
This soup has several health benefits. It is a great food for new mothers. Apart from replenishing the blood lost during childbirth, the nourishment from this soup supports proper lactation.
This soup is also a perfect blood tonic for the malnourished; it helps to increase blood flow. It is also an anti-aging food and eliminates stress.
Afang Vs Edikang Ikong. What’s The Difference?
Afang is made from afang vegetables (okazi in Igbo) and water leaves. It is very similar to Edikang ikong. The afang leaves differentiate them since edikang ikong soup is traditionally made with water leaves and Ugwu while afang soup is made with okazi and waterleaf vegetables. Check out all you need to know about afang soup here.
Ingredients
- Vegetables: Waterleaf (Malabar spinach), ugwu leaves (fluted pumpkin leaves). These are the traditional leafy greens used for this recipe.
- Spices: Cayenne pepper (or ground pepper), bouillon or Maggi stock cubes, ground crayfish, salt.
- Protein: Goat meat, smoked or dried fish, and shrimp.
- Other ingredients: Palm oil, onion, water, and stock.
Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:
Use the following to replace the classic Nigerian vegetables for this soup:
- Normal frozen spinach
- Ground frozen spinach
- Lamb’s lettuce (canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves.
Wash, pick and cut the Lamb’s Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves.
How To Make Edikang Ikong Soup
Not to worry this soup won’t take the whole day. It’s quick and easy. The way is easier and quicker than the traditional method you knew growing up because I have simplified it for you.
Storage And Reheating
You can store Edikang Ikong in the refrigerator for up to five days and two weeks in the freezer before it starts to lose its taste. To reheat:
- Put it on low heat for 5 to 10 mins if from the fridge.
- Add a few drops of water, so it doesn’t burn.
If from the freezer, leave it to thaw entirely before warming on the stove for a few minutes.
What To Eat With Edikang Ikong Soup
One can savor this soup with various foods.
- Fufu
- Amala
- Pounded yam
- White rice
- Fried plantains
Tips And Variations
- For best results, use the recommended leafy greens to get the full nutritious and delicious taste from the soup, but spinach and kale would substitute nicely.
- If you particularly enjoy spicy food, you can make it a whole lot spicier by adding scotch bonnet pepper or more cayenne pepper.
- I use goat meat but any animal protein will work for this recipe.
- If the soup turns out too watery, add more vegetables and simmer on low heat for 5 to 10 minutes.
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Edikang Ikong Soup (Vegetable Soup)
Ingredients
- 1 kg pumpkin leaves
- 500 g water leaves (Talinum Triangulare)
- 600 g 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 bouillon cubes
Instructions
- 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 over-cooked.
- 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.
Notes
- 1kg normal frozen spinach
- 200g ground frozen spinach
- 250g lamb's lettuce (canonigos in Spanish)
Wash, pick and cut the Lamb's Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves. EDIKANG IKONG CAN BE SERVED OVER:
- Garri (Eba)
- Semolina
- Amala
- Cassava Fufu or with Pounded Yam.