09/05/2025
Edikang Ikong Soup Recipe
Edikang Ikong is a highly nutritious and delicious Nigerian vegetable soup, native to the Efik and Ibibio people of Cross River and Akwa Ibom states. It is made primarily with fluted pumpkin leaves (ugu) and waterleaf, along with assorted meats and seafood.
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Ingredients:
Proteins & Seafood:
500g goat meat or beef
200g assorted meats (shaki/tripe, cow skin/kpomo, or liver)
1 cup periwinkles (optional)
1-2 smoked/dried fish (shredded)
1-2 stockfish heads (optional)
Vegetables:
300g fluted pumpkin leaves (Ugu), finely chopped
200g waterleaf (or substitute with spinach), finely chopped
Other Ingredients:
1 medium onion (chopped)
2-3 cooking spoons of palm oil
2 tablespoons ground crayfish
2-3 tablespoons ground dried pepper (or fresh pepper to taste)
2 seasoning cubes (Maggi or Knorr)
Salt to taste
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Instructions:
Step 1: Prepare the Ingredients
1. Wash and chop the vegetables (ugu and waterleaf) and set aside.
2. Wash and cut the meats into bite-sized pieces. If using stockfish, soak it in hot water to soften.
3. Remove the bones from the dried fish and shred into smaller pieces.
Step 2: Cook the Meat & Stock
4. In a large pot, add the assorted meats and stockfish. Season with onions, one seasoning cube, salt, and a little water.
5. Cook on medium heat until the meats are tender and the stock is well concentrated.
Step 3: Add Palm Oil & Seasonings
6. Pour in the palm oil, ground crayfish, ground pepper, and the shredded smoked fish. Stir well and let it simmer for about 5 minutes.
Step 4: Add Vegetables
7. Add the chopped waterleaf first and allow it to cook for about 3-5 minutes. Waterleaf releases water, so do not add extra water.
8. Add the ugu (fluted pumpkin leaves) and mix well. Allow it to cook for another 3-5 minutes.
Step 5: Final Adjustments
9. Add the remaining seasoning cube and adjust salt and pepper to taste.
10. Stir in the periwinkles (if using) and let everything cook for another 2 minutes. The soup should be thick and not watery.
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Serving Suggestions:
Serve hot with pounded yam, eba (garri), fufu, amala, or semovita.
Can also be enjoyed on its own as a rich, protein-packed dish.
