Edikang Ikong, or vegetable soup, is a dish which originates from the Efik people of Akwa Ibom and Cross River states of Nigeria.
The dish has, over the years, topped the list of popular Nigerian soups due to its ease of preparation and the belief that it has a high nutritional value. It is also a good dish for recovering individuals to have as it helps one to replenish what was lost during the ailment.
- 1 medium stockfish head
- 500g dried fish
- 1 cup ground crayfish
- 10-12 cups waterleaf
- 6-7 cups fluted pumpkin leaf (Ugwu)
- 1 cup palm oil
- Meat of choice
- Salt and pepper, to taste
- 3-4 seasoning cubes
- 2 tbsps Ofor or Achi
- 1/2 cup chopped onions
- Cook meat with necessary ingredients until soft.
- Wash dry fish and stockfish with hot water, then add to meat.
- Wash and slice Ugwu leaves and water leaves separately.
- Add 1 cup of palm oil, salt and pepper to the meat.
- Cook for about 5-10 minutes, stir gently and add the water leaves.
- Allow to boil for about 3 minutes, then add the ground crayfish, pepper and seasoning cubes.
- Stir properly and add the ground Achi or Ofor.
- After a few minutes add your sliced Ugwu leaves.
- Stir, cover the pot half-way and allow to simmer for 3-5 minutes.
- Serve your Edikang Ikong with staple food of your choice.