Edikaikong Soup, Delicious Nigerian Dish
If you have ever visited Nigeria, then I am sure one of your favourite dishes was Edikaikong Soup.
Edikaikong Soup is a vegetable soup that originated among the Efik people of Cross River State and Akwa Ibom State in Southeastern Nigeria. It is considered to be a delicacy among some Nigerians and is sometimes served during occasions of importance.
I. How To Cook Edikaikong Soup?
Edikaikong Soup is a highly nutritious, delicious, and savory vegetable soup natively prepared using “Ugwu”, that is the native name for fluted pumpkin leaves, and “Malabar Spinach” that is locally called waterleaf in Nigeria.
- Edikaikong Soup recipe
- 1kg Spinach/fluted Pumpkin leaves (Ugwu)
- 200g Water leaves
- 500g of assorted meat (cow tripe, snails, cow’s skin (Kanda),
- Smoked fish
- 250ml palm oil
- 1 cup Periwinkles(optional), but it gives the soup a boost
- 2 tablespoons ground crayfish
- 2 stock cubes
- 1 medium sized onion
- 2 scotch bonnet Pepper a.k.a fresh pepper
- salt to taste
Cooking directions for Edikaikong Soup
- For Edikaikong leaves
- Prepare the vegetables by washing and cutting them into tiny bits (thin slices preferably) and set aside.
- Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.
- For Edikaikong Soup
- Firstly, cook the meat. Place the assorted meat and stock fish in the pot, add a little water, the chopped onion and one stock cube. Cook until all the meat is properly cooked and there is just a little liquid in the pot.
- When the meat is done, add the dried fish and periwinkle. Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.
- Now add the water leaves (or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves (fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!
Edikaikong soup is usually served with the pounded yam, Fufu, wheat and semolina.