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),
* 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).
* 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.
* 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)
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bookmarked!!, I like your site!
Please I have green vegetables already instead of ugu, is it ok if I use it?
Enter your comment…can I fry my water leaf with palm oil?
maybe depending on how u want to prepare yours
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?
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
Please make an application to be downloaded so we could get more of you. Nice
Thanks dearie, I am working on it 🙂
Hi Merrilyn, you can now download the free app here http://www.amazon.com/gp/product/B01A59MBQ6?keywords=nigerian%20food%20tv&qid=1452339553&ref_=sr_1_1&sr=8-1
TNX a million
you're welcome 🙂
Thanks ma u have made me a good cook to my hubby
I'm glad to be of help dearie 🙂
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…
Hi dearie, it doesn't really matter which you add first,but this is how most Efiks cook it 🙂
Nice one. Well done
Wow.i can wait to try thoes foods
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
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.
I love ur site,its beautiful.isnt it better to fry the waterleaf so the water can dry
Thanks dear.You can blanch the leaves first before use, i don't fry mine.
Hello Nke, you are doing a great job. God bless you
Thanks hun, God bless you too 🙂
pls lily, i wnt to knw d periwinkle, can i add it wit d shell after cuting off d tail?
I actually don't like adding periwinkles with the shells but a lot of people do it.
honestly, seeing d picture of dis soup, i jst feel like grabing it. Nice work ur doing ma.
Thanks hun 🙂
please how can i cook the soup and still maintain the green leave colour?