How to Cook Edikang Ikong Soup ( Edikaikong Soup )

How to Cook Edikang Ikong Soup ,Edikang Ikong Soup recipe,EdikangIkong Soup

Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat.

It is actually one of the native soups of  the South-southern states(Efiks) of Nigeria(Cross River and Akwa Ibom states.)

Edikang Ikong used to be referred to as the ”soup of the wealthy”, because of the variety of rich proteins used in making the soup; but today, anyone can enjoy this delicious soup.

It is usually prepared with a combination of two different vegetables;Ikong Ubong /Ugwu leaves(fluted pumpkin leaves) and water leaves;but in the absence of fluted pumpkin leaves and water leaves, Spinach, Kale and Lamb lettuce/Mache(Valerianella locusta) can be used as alternatives. 

Here’s  a video recipe of How to Make Edikang Ikong Soup 

Edikang Ikong Soup recipe
*1kg  Spinach/fluted Pumpkin leaves(Ugwu)
* 200g Water leaves
*500g of assorted meat(cow tripe (shaki),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 Edikang Ikong Soup
**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.

Now to cook the Edikang Ikong Soup…

* 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(remember to cook the toughest meat first).

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* 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!

Tip:please note that some folks, add the water leaves at the same time the oil is added, as they say that the liquid from the water leaves actually serves as the main base for the soup (interesting right?) 

Edikang Ikong soup is usually served with Usi(Starch),Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina or Amala.

Other Related Recipes

* Bitter leaf Soup (Ofe Onugbu) 
* Nigerian Beef Stew
* Banga Soup : Urhobo Isoko Banga Soup Recipe
* Nigerian Chicken Stew
* How to Cook Okazi Soup (Ukazi Soup)
* Obe Ata Dindin : Nigerian Fried Pepper Stew
* How to Cook Edikang Ikong Soup 
* Nigerian Tomato Stew(Vegan Stew)
* How to Cook Afang Soup
* Nigerian Pepper Soup
* Nigerian Ogbono Soup :How to Cook Ogbono  Soup
* Nigerian Fish Stew (Obe Eja Tutu) 
* How to Cook Nigerian Egusi Soup(Ofe Egusi/Obe Efo Elegusi)



 By Nky Lily Lete


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  1. Digital marketing
    March 30, 2018 / 11:46 am

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  2. Anonymous
    January 10, 2018 / 10:15 am

    bookmarked!!, I like your site!

  3. Maddierella
    May 25, 2017 / 4:10 pm


  4. Maddierella
    May 25, 2017 / 4:09 pm


  5. Maddierella
    May 25, 2017 / 3:45 pm


  6. Anonymous
    May 25, 2017 / 3:41 pm


  7. Golden Jewellery
    April 22, 2017 / 10:56 am

    Please I have green vegetables already instead of ugu, is it ok if I use it?

  8. Britney
    February 21, 2017 / 10:59 am

    Enter your comment…can I fry my water leaf with palm oil?

    • Maddierella
      May 25, 2017 / 4:16 pm

      maybe depending on how u want to prepare yours

  9. Britney
    February 21, 2017 / 10:52 am

    Enter your comment…why do some people prefer to heat the palm oil and then fry the water leaf… is this not the best method?

  10. Damilola
    June 22, 2016 / 5:15 pm

    Pls ma, i prepared d edikankong with d receipt listed, on thd first day of eating everyone loved it, d second day d same d third day it became very salty while eating so i was wondering what might have gone wrong, cos i kept it in d fridge, what might av made it taste very salty on d third day

  11. Ngozi K
    June 3, 2016 / 5:17 pm

    Thanks alot

  12. merrilyn gabriel
    August 18, 2015 / 9:54 am

    Please make an application to be downloaded so we could get more of you. Nice

  13. Anonymous
    June 8, 2015 / 7:29 pm

    TNX a million

    • Nky Lily Lete
      June 15, 2015 / 10:39 am

      you're welcome 🙂

  14. Anonymous
    May 19, 2015 / 10:16 am

    Thanks ma u have made me a good cook to my hubby

    • Nky Lily Lete
      May 24, 2015 / 3:41 pm

      I'm glad to be of help dearie 🙂

  15. Anonymous
    March 31, 2015 / 4:38 pm

    I did get to make the edinkang ikong soup,but I added the ugu first. Now I did that before I got to this website…thanks for the recipe…But, is it still OK to add the ugu first? The soup still tasted as good though…Nice Work Dear…

    • Nky Lily Lete
      April 2, 2015 / 11:56 am

      Hi dearie, it doesn't really matter which you add first,but this is how most Efiks cook it 🙂

  16. Anonymous
    March 20, 2015 / 7:17 am

    Nice one. Well done

    • Nky Lily Lete
      March 25, 2015 / 12:16 pm


  17. Anonymous
    January 29, 2015 / 3:07 pm

    Wow.i can wait to try thoes foods

    • Nky Lily Lete
      February 4, 2015 / 11:32 am


  18. Anonymous
    November 18, 2014 / 12:51 pm

    Hello, I would just like to say a massive THANK YOU for this website. You put in so much time and effort. I have printed over 20 different recipes of yours and you have been such a life saver. I made Fresh fish stew using your recipe last week and my Grandma loved it so much. God bless you

    • Nky Lily Lete
      November 19, 2014 / 2:10 pm

      Thanks for your lovely comment,dearie .I'm so glad to be of help, pls send us pics for our fan page. I'll love to see what you made.

  19. Anonymous
    August 21, 2014 / 11:32 am

    I love ur site,its beautiful.isnt it better to fry the waterleaf so the water can dry

    • Nky Lily Lete
      August 22, 2014 / 9:54 am

      Thanks dear.You can blanch the leaves first before use, i don't fry mine.

  20. Anonymous
    August 20, 2014 / 6:24 am

    Hello Nke, you are doing a great job. God bless you

    • Nky Lily Lete
      September 3, 2014 / 1:12 pm

      Thanks hun, God bless you too 🙂

  21. Anonymous
    June 30, 2014 / 4:14 pm

    pls lily, i wnt to knw d periwinkle, can i add it wit d shell after cuting off d tail?

    • Nky Lily Lete
      July 7, 2014 / 1:24 pm

      I actually don't like adding periwinkles with the shells but a lot of people do it.

  22. Anonymous
    June 30, 2014 / 4:11 pm

    honestly, seeing d picture of dis soup, i jst feel like grabing it. Nice work ur doing ma.

    • Nky Lily Lete
      July 7, 2014 / 1:22 pm

      Thanks hun 🙂

    • Anonymous
      January 11, 2016 / 1:08 pm

      please how can i cook the soup and still maintain the green leave colour?