Edikang Ikong (often spelled Edikaikong) is a rich and nutritious Nigerian vegetable soup that originates from the Efik and Ibibio people of Cross River and Akwa Ibom states. It's typically made with a combination of pumpkin leaves and waterleaf.
How to prepare Edikang Ikong
Ingredients:
- 1 bunch of ugu (pumpkin leaves) or spinach (about 250g), chopped
- 1 bunch of waterleaf or substitute with kale or lamb’s lettuce (about 200g), chopped
- 1 kg of assorted meat (beef, shaki, goat meat, etc.), washed and cut into bite-sized pieces
- 500g of stockfish (pre-soaked and cut into pieces)
- 200g of kpomo (cow skin), washed and cut into pieces
- 2 cups of periwinkle (optional)
- 1 medium-sized dried fish or smoked fish, deboned
- 1 cup of crayfish, ground
- 1-2 Scotch Bonnet peppers (ata rodo), chopped or blended
- 1-2 seasoning cubes
- 1 large onion, chopped
- 1 cup of palm oil
- Salt to taste
Instructions:
1. Prepare the Meat:
- In a large pot, add the assorted meat, stockfish, and kpomo. Season with salt, chopped onions, and seasoning cubes. Add some water and cook until the meat is tender. The water should be minimal as the soup doesn’t require much liquid.
2. Prepare the Vegetables:
- While the meat is cooking, wash and chop the ugu (pumpkin leaves) or spinach, and the waterleaf or kale. Set them aside.
3. Add the Dried Fish and Periwinkle:
- Once the meat is tender, add the dried fish and periwinkle (if using) to the pot. Allow them to cook for about 5 minutes.
4. Add Palm Oil:
- Pour the palm oil into the pot and stir well. Let it simmer for another 5 minutes, allowing the palm oil to mix well with the meat and fish.
5. Add Crayfish and Pepper:
- Add the ground crayfish and Scotch Bonnet peppers to the pot. Stir and taste for seasoning. Adjust salt and seasoning cubes if necessary.
6. Add Waterleaf:
- Add the chopped waterleaf or kale first. Stir and let it cook for 3-5 minutes until it wilts and releases some moisture.
7. Add Ugu or Spinach:
- Next, add the ugu (pumpkin leaves) or spinach. Stir well and allow the soup to cook for another 5 minutes. The leaves should remain bright green and not overcooked.
8. Final Adjustments:
- Check the consistency of the soup. Edikang Ikong should be thick with little to no liquid. Adjust the seasoning if necessary and allow it to simmer for a few more minutes.
9. Serve:
- Your Edikang Ikong is ready! Serve hot with pounded yam, fufu, eba, or any swallow of your choice.
Tips:
- The soup is traditionally thick with vegetables, so avoid adding too much water while cooking.
- If you prefer a slightly softer texture for the vegetables, you can let them cook a bit longer, but be careful not to overcook.
Enjoy your delicious and nutritious Edikang Ikong soup!
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