EDIKANG IKONG SOUP
Edikang ikong is a native soup of the Efik and Ibibio (Cross River and Akwa Ibom states) people of Nigeria. It is a very nutritious soup made with a generous quantity of fresh vegetables, dried fish and assorted meat. Edikang ikong used to be known as the “soup of the wealthy” due to the variety of rich proteins used in cooking the soup.
It is cooked with a combination of two different vegetables (Ugwu leaves and water leaves) but in the absence of ugwu leaves, spinach leaves can be used.
- 1kg of spinach or Pumpkin leaves (Ugwu)
- 200g water leaves
- Assorted meat of choice including kanda (Kanda is optional)
- Smoked fish
- Stockfish (Optional)
- 250 ml of Red palm oil
- Periwinkles (Optional)
- Bouillon cubes to taste
- Ground crayfish
- Medium size onions (optional)
- Fresh pepper
- Salt to taste
- All the ingredients can be obtained from most African shops
- Prepare the vegetables by washing and cutting them into tiny pieces, keep them aside.
- If you are using Kanda, cut them into small pieces and cook till its tender (Because it is a tough meat)
- Place the assorted meats and kanda into a pot, add water, pepper, onions, bouillon cube and salt. Then cook it till it’s properly done. Make sure it has just a little liquid left inside
- Add the dried fish and periwinkle into the pot of properly seasoned meat. Add the palm oil, ground pepper (to your tolerance level) and crayfish. Then leave to boil for about 10 minutes. The palm oil serves as the liquid in Edikang ikong soup, try as much as possible to make it the only liquid in the soup.
- Add the periwinkles and water leaves (Lamb lettuce) and leave to cook for about 5 minutes or less so that you don’t overcook the water leaves.
- Add the pumpkin leaves, add salt to taste. Stir the pot very well and turn off the heat. Cover the pot for about 5 minutes and then you can serve!
Serve with Garri, pounded yam, amala or cassava fufu.