Edikaikong or Edikang Ikong is a scrumptious vegetable soup from Calabar, Southern Nigeria. It is made from an assorted selection of vegetables, palm oil and spices.
Do you know you can also make Edikaikong soup right from your kitchen in the next few minutes?. Wondering how to make Edikaikong or simply put, how to prepare Edikang Ikong? Get in here for Edikaikong soup recipes step by step guide.
This dish is truly delicious and a nation’s favourite. Hope you have fun cooking and eating it.
Edikang Ikong is a vegetable soup that originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in southeastern Nigeria. It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance.
Edikang Ikong is a very nutritious soup and is expensive to prepare, and has been described as being mostly eaten by rich people in Nigeria. Ingredients used in Edikang Ikong include beef and dried fish, bush meat , crayfish, shaki (beef tripe), kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle , palm oil, salt and pepper.
To Serve 4
- 1 tuber Yam
- 400g Ugu/pumpkin leaves
- 200g Waterleaves or Gure in Yoruba
- 1kg boiled assorted meat
- 200g Periwinkle
- 200g boiled Dried Stock Fish (pre-soaked)
- 4 pieces boiled Crabs and or Snails
- 100g Shrimps
- 50g Crayfish
- 300ml Palm oil
- 1 large Onion
- 1 large fresh tomato
- 2 or 3 pieces red chilli peppers
- 10g Locust beans
- Maggi and salt
Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in a few onions. Add blended pepper and allow to cook for 3 minutes.
Slice in red chilli peppers, tomatoes to add colour and a little bit of chopped garlic (optional) then steam for 3 minutes.
Add the sliced waterleaves; do not add water because waterleaves generate water on their own. Now cook for 3 minutes.
Add remaining ingredients, periwinkle, shrimps, boiled stock fish, smoked stock fish, boiled assorted beef, crayfish, crabs, snails and locust beans.(Season with Maggi/salt)
Stir all the ingredients together, then leave for 2 minutes. Add the Ugu, a bit of water then stir, leave for 2 minutes.
Serve with Pounded yam.
Seasoning Tip: Try using three cubes of seasoning and a pinch of salt to ensure your cooking never has too much or too little salt. Always taste before adding salt.