How to Cook the Most Delicious Edikang Ikong Soup
Edikang Ikong Soup is a traditional Nigerian soup known for its rich, hearty flavors and packed with nutrition.
Originating from the Efik and Ibibio people of Cross River and Akwa Ibom States in Nigeria, this vegetable-based soup combines waterleaf and fluted pumpkin (ugu) leaves with assorted meats and seafood. It's often enjoyed with fufu, pounded yam, or other traditional swallows.
Here’s how to cook an authentic and delicious Edikang Ikong Soup!
Originating from the Efik and Ibibio people of Cross River and Akwa Ibom States in Nigeria, this vegetable-based soup combines waterleaf and fluted pumpkin (ugu) leaves with assorted meats and seafood. It's often enjoyed with fufu, pounded yam, or other traditional swallows.
Here’s how to cook an authentic and delicious Edikang Ikong Soup!
Photo: @IdongesitUduehe
Ingredients
2 cups waterleaf (or substitute with spinach if unavailable)
2 cups ugu (fluted pumpkin leaves) (chopped)
1 cup of assorted meats (beef, goat meat, or oxtail)
1/2 cup shaki (tripe, cleaned and chopped)
1/2 cup of smoked fish (washed and deboned)
1/4 cup stockfish (pre-soaked in water)
1/4 cup ponmo (cow skin, chopped)
1 cup ground crayfish
1-2 cooking spoons of palm oil
2-3 scotch bonnet peppers (blended, adjust to taste)
1 large onion (chopped)
2 stock cubes (Maggi or Knorr)
Salt (to taste)
Optional: periwinkles, snails, or other seafood for extra flavor
Ingredients
2 cups waterleaf (or substitute with spinach if unavailable)
2 cups ugu (fluted pumpkin leaves) (chopped)
1 cup of assorted meats (beef, goat meat, or oxtail)
1/2 cup shaki (tripe, cleaned and chopped)
1/2 cup of smoked fish (washed and deboned)
1/4 cup stockfish (pre-soaked in water)
1/4 cup ponmo (cow skin, chopped)
1 cup ground crayfish
1-2 cooking spoons of palm oil
2-3 scotch bonnet peppers (blended, adjust to taste)
1 large onion (chopped)
2 stock cubes (Maggi or Knorr)
Salt (to taste)
Optional: periwinkles, snails, or other seafood for extra flavor
Instructions
Prepare the Meats and Fish:
In a large pot, add the assorted meats, shaki, stockfish, and ponmo. Season with one stock cube, chopped onions, and a pinch of salt. Add enough water to cover and cook until the meats are tender. Set aside.
Add the Palm Oil:
Once the meats are well-cooked, add the palm oil to the pot. Stir and allow it to cook for a few minutes to blend with the meat stock, which will form the soup base.
Add Crayfish and Peppers:
Add the ground crayfish and blended scotch bonnet peppers to the pot. Stir thoroughly and let it cook for about 5 minutes to allow the flavors to combine.
Add the Waterleaf:
Stir in the chopped waterleaf (or spinach). Allow it to cook for about 3-5 minutes. The waterleaf will release some moisture, helping to thicken the soup naturally.
Add the Ugu (Fluted Pumpkin Leaves):
Once the waterleaf has cooked down a bit, add the ugu leaves. Stir everything together to mix the vegetables well with the meat and soup base. Let the soup cook for another 5-7 minutes.
Add Smoked Fish and Adjust Seasoning:
Gently add the smoked fish (to avoid breaking it into pieces) and adjust the seasoning by adding salt and the remaining stock cube if needed. Allow the soup to simmer for a few more minutes until the vegetables are tender but not overcooked.
Optional Additions:
For a truly traditional touch, add periwinkles, snails, or extra seafood to enhance the flavor. Stir gently to avoid breaking up the vegetables and let it cook for a few more minutes.
Serve:
Serve your rich Edikang Ikong Soup hot with pounded yam, fufu, eba, or any Nigerian swallow of choice.
Prepare the Meats and Fish:
In a large pot, add the assorted meats, shaki, stockfish, and ponmo. Season with one stock cube, chopped onions, and a pinch of salt. Add enough water to cover and cook until the meats are tender. Set aside.
Add the Palm Oil:
Once the meats are well-cooked, add the palm oil to the pot. Stir and allow it to cook for a few minutes to blend with the meat stock, which will form the soup base.
Add Crayfish and Peppers:
Add the ground crayfish and blended scotch bonnet peppers to the pot. Stir thoroughly and let it cook for about 5 minutes to allow the flavors to combine.
Add the Waterleaf:
Stir in the chopped waterleaf (or spinach). Allow it to cook for about 3-5 minutes. The waterleaf will release some moisture, helping to thicken the soup naturally.
Add the Ugu (Fluted Pumpkin Leaves):
Once the waterleaf has cooked down a bit, add the ugu leaves. Stir everything together to mix the vegetables well with the meat and soup base. Let the soup cook for another 5-7 minutes.
Add Smoked Fish and Adjust Seasoning:
Gently add the smoked fish (to avoid breaking it into pieces) and adjust the seasoning by adding salt and the remaining stock cube if needed. Allow the soup to simmer for a few more minutes until the vegetables are tender but not overcooked.
Optional Additions:
For a truly traditional touch, add periwinkles, snails, or extra seafood to enhance the flavor. Stir gently to avoid breaking up the vegetables and let it cook for a few more minutes.
Serve:
Serve your rich Edikang Ikong Soup hot with pounded yam, fufu, eba, or any Nigerian swallow of choice.
Tips:
Avoid Overcooking the Vegetables: Edikang Ikong Soup is best when the vegetables are fresh and not overcooked, as this preserves their nutrients and vibrant color.
Control the Thickness: Adjust the thickness of the soup by controlling the amount of water added. Edikang Ikong is traditionally thick and not watery.
Boost the Flavor: Adding smoked fish, crayfish, and periwinkles brings out the traditional flavors of Edikang Ikong.
Avoid Overcooking the Vegetables: Edikang Ikong Soup is best when the vegetables are fresh and not overcooked, as this preserves their nutrients and vibrant color.
Control the Thickness: Adjust the thickness of the soup by controlling the amount of water added. Edikang Ikong is traditionally thick and not watery.
Boost the Flavor: Adding smoked fish, crayfish, and periwinkles brings out the traditional flavors of Edikang Ikong.