The Nigerian edikang Ikong soup is native to the efiks people of Crossriver and Akwaibom state of Nigeria. Edikang Ikong used to be reffered to as the "soup of the wealthy" because of the variety of rich proteins and this is very much so prepared with a combination of two different vegetables: the Pumpkin leave and water leave. This very Nigerian soup recipe is nourishing in every sense of the world
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Ingredients for preparing Edikang Ikong soup
- 350g of water leaves
- 400g of meat
- 1kg of pumpkin leaves
- stock fish (optional)
- smoked fish
- 2 medium onions (chopped)
- salt to taste
- yellow pepper
- 2 table spoons of ground crayfish
- 150ml of palm oil
- 2-3 seasoning cubes
Tips before preparation
- prepare the pumpkin and water leaves by washing and cutting them into tiny pieces, put them in separate sives to drain out the water as much as possible.
- wash and cut the meat into bite-able sizes. Clean the smoked fish and stock fish and set aside.
How to prepare
- place the meat inside the pot, add one medium chopped onion and one seasoning cube, salt then add little quantity of water (remember to cook the toughest meat firs) leave to cook for about 5 mins.
- when the meat is ready, add stock fish, smoked fish, the crayfish, add palm oil and the water leave. now add one medium chopped onion the second time then put peppe. Cover and leave to cook for 2-3 mins
- Now open and stir very well, taste it if the salt and seasoning is okay if no you can add more to your taste if yes add the pumpkin leave and stir properly, then cover and allow to cook for a minute (since it is vegetable it need to look fresh) open it and stir very well. And your Edikang Ikong soup is ready. Enjoy!!
Edikang Ikong soup is served with: Fufu, semolina, Amala, Eba, pounded yam, and wheat meal.
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