Edikang Ikong
Also known as: Vegetable Soup
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Description
Edikang Ikong is a rich, nutritious vegetable soup from Southern Nigeria, especially the Efik and Ibibio people of Cross River and Akwa Ibom States. It is made with a generous amount of fresh pumpkin leaves (ugwu) and waterleaf, combined with assorted meats, seafood, and palm oil. Known for its thick texture and deep flavor, Edikang Ikong is often called the “king of vegetable soups” because of its richness and health benefits.
Origin
West Africa
Time to Prepare
60
Avg. Price per Plate
$12
Nutritional Value
- Protein
- dietary fiber
- iron
- calcium
- potassium
- vitamins A
- C & K
- healthy fats
- antioxidants
General Recipe per serving
Name: Edikang Ikong
Origin: South-East
Ingredients It Favours:
- Ugu leaves (fluted pumpkin)
- finely sliced Waterleaf
- finely chopped Proteins (use any combination) Beef Cow tripe (shaki) Smoked fish Stockfish Periwinkle (optional) Snails (optional) Other Ingredients Palm oil Crayfish (ground) Scotch bonnet pepper (to taste) Onions Seasoning cubes Salt Water or meat stock
Steps:
- Cook the meat: Season beef and tougher meats with onions, seasoning cubes, salt, and pepper
- Cook until tender and reserve the stock
- Add seafood: Add washed stockfish and smoked fish
- Cook for a few minutes to blend flavors
- Add palm oil: Pour in palm oil and allow it to cook briefly (do not bleach)
- Season the soup: Add ground crayfish and pepper
- Stir well
- Add waterleaf: Add waterleaf first and cook for about 5 minutes (it releases water)
- Add ugu leaves: Stir in ugu leaves and cook for 2–3 minutes only to retain nutrients
- Final taste check: Adjust seasoning and salt
- Turn off heat
Perfect Drinks Pairings
- Water
- Zobo
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