Edikang Ikong Soup

🧂 Ingredients

• 300g Pumpkin leaves (Ugu)
• 300g Water leaves
• 500g Assorted meat (e.g., beef, goat meat, tripe)
• 200g Stockfish (Okporoko) and dried fish (e.g., Eja)
• 150ml Palm oil
• 2 medium Onions
• 3 tablespoons Ground crayfish
• 2-3 cubes Seasoning cubes (e.g., Knorr, Maggi)
• To taste Salt
• As needed Water or meat stock
• 50g Optional: Smoked fish
• 1 cup Optional: Periwinkles

👨‍🍳 Instructions

1. 1

   Prepare the meat and fish: In a large pot, combine the assorted meat, pre-soaked stockfish, and rinsed dried fish. Add chopped onions, crumbled seasoning cubes, and a pinch of salt. Cover with water or meat stock, ensuring the ingredients are submerged. Bring to a boil over medium-high heat (212°F / 100°C). Reduce heat to medium-low, cover, and simmer for about 45-60 minutes, or until the meat and stockfish are tender. Skim off any impurities that rise to the surface during cooking.

   ⏱️ 45-60 minutes
2. 2

   Add palm oil and flavorings: Once the meat and fish are tender, add the palm oil to the pot. Stir well to combine. Add the ground crayfish and optional smoked fish. Stir again and allow to simmer for another 5-10 minutes, letting the flavors meld.

   ⏱️ 5-10 minutes
3. 3

   Incorporate the vegetables: Add the chopped pumpkin leaves (ugu) and water leaves to the pot. Stir gently to distribute them evenly. Cook for only 5-7 minutes. The goal is to wilt the leaves without overcooking them, preserving their vibrant color and nutrients. If using periwinkles, add them during the last 2-3 minutes of cooking.

   ⏱️ 5-7 minutes
4. 4

   Adjust seasoning and serve: Taste the soup and adjust seasoning with salt if necessary. The soup should have a rich, savory flavor. Serve hot with traditional accompaniments like fufu, eba, pounded yam, or semovita.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For best results, ensure your vegetables are fresh and finely chopped. This allows them to cook quickly and evenly.
• ✓Don't overcook the vegetables; they should retain a slight bite and their vibrant green color.
• ✓Edikang Ikong is protein-rich and can be considered a complete meal. The cost is often associated with the variety and quantity of meats and fish used.
• ✓This soup is a celebrated dish of the Efik and Ibibio people of Nigeria.

🔄 Variations

• Increase the variety and quantity of proteins for an even richer soup.
• Add periwinkles for a traditional seafood twist.
• Include other leafy greens like spinach or bitter leaf (ensure bitter leaf is properly washed to remove bitterness).

🥗 Nutrition

Per serving