Edikang Ikong Soup Recipe: How to Make Nutritious Nigerian Vegetable Soup with Pumpkin Leaves and Waterleaf

Edikang Ikong Soup Recipe: How to Make Nutritious Nigerian Vegetable Soup with Pumpkin Leaves and Waterleaf

Introduction

Edikang Ikong is a highly nutritious and traditional Nigerian vegetable soup originating from the Efik and Ibibio tribes of Southern Nigeria. This rich and flavorful soup is primarily made with a blend of fresh pumpkin leaves (Ugu) and waterleaf, combined with assorted meats, dried fish, and palm oil. Edikang Ikong is renowned not only for its vibrant taste but also for its nutritional value, being packed with vitamins, minerals, and fiber. This delicious soup is often served with traditional Nigerian swallows such as pounded yam, fufu, or eba, providing a wholesome and satisfying meal.

Ingredients

For the Soup:

• 4 cups fresh pumpkin leaves (Ugu), chopped
• 4 cups waterleaf, chopped (or substitute with spinach)
• 500g assorted meats (beef, goat meat, tripe, and cow skin)
• 200g stockfish (pre-soaked)
• 200g dried fish
• 1 cup ground crayfish
• 2 tablespoons ground pepper (scotch bonnet or cayenne)
• 1 medium onion, chopped
• 200ml palm oil
• 2-3 stock cubes (Maggi or Knorr)
• Salt to taste
• 1 cup periwinkles (optional)

Instructions

Step 1: Prepare the Ingredients

1. Season and Boil Meat: Wash the assorted meats and season with chopped onions, stock cubes, and salt. Cook until tender.
2. Add Stockfish and Dried Fish: Add the pre-soaked stockfish and dried fish to the pot of cooked meat. Continue to cook until they are soft.
3. Prepare the Vegetables: Thoroughly wash and chop the pumpkin leaves (Ugu) and waterleaf. Set aside.

Step 2: Make the Edikang Ikong Base

1. Heat Palm Oil: In a large pot, heat the palm oil until it begins to slightly smoke.
2. Add Ground Crayfish and Pepper: Stir in the ground crayfish and pepper. Fry for about 2-3 minutes to release the flavors.
3. Combine with Meat Stock: Pour the cooked meat and its stock into the palm oil mixture. Stir well to combine.

Step 3: Add Vegetables and Cook Soup

1. Add Waterleaf: Start by adding the chopped waterleaf to the pot. Stir and allow it to release its moisture and soften.
2. Add Pumpkin Leaves: Gradually add the pumpkin leaves, stirring to mix evenly with the other ingredients.
3. Add Periwinkles (Optional): If using, add periwinkles at this stage and allow the soup to simmer for 5-7 minutes.

Step 4: Final Seasoning and Serving

1. Check the Seasoning: Taste the soup and adjust with salt or more stock cubes if needed.
2. Simmer on Low Heat: Let the soup cook on low heat until the oil begins to float to the top, indicating the flavors are well combined.
3. Serve Hot: Edikang Ikong is now ready to be served with your choice of pounded yam, eba, fufu, or even rice.

Serving Suggestions

Edikang Ikong pairs perfectly with traditional Nigerian swallows and staples, such as:

• Pounded Yam
• Eba (Garri)
• Fufu (Cassava)
• Semovita
• Rice (for a lighter meal)

Enjoy this rich and healthy Nigerian soup, ideal for nourishing both the body and soul!