How To Prepare Edikang Ikong Soup

Edikang Ikong soup is a popular Nigerian vegetable soup which originated from the Efik tribe, in Akwa-Ibom, Cross-River.

Edikang Ikong is made with two types of hearty green leafy vegetables, packed full with healthy seafood and meat proteins. Here are the steps to prepare Edikang Ikong soup:

Ingredients:

Beef, kanda (cow skin), dry fish, stock cubes, palm oil, ground crayfish, pepper, pumpkin leaves, and water leaves.

Cook Instructions:

Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.

Cut the Kanda into small pieces. Cook the beef, Kanda, and the dry fish with the diced onions and the stock cubes with as little quantity of water as possible.

When the meat is done, add a generous amount of palm oil, the crayfish, and pepper and leave to boil for about 10 minutes.

Add the periwinkle and water leaves and leave to cook for about 5 minutes.

Add the pumpkin leaves and leave to cook for another 5 minutes.

Stir and leave to simmer for 2 minutes.

Serve with your preferred swallow.

It is important to know that Edikang Ikong is not a watery soup. You have to go easy on the meat stock. You can start with 4 cups, adding the 5th and 6th cup as the recipe progresses using your discretion. Squeezing out the water from the thawed spinach is important to prevent the soup from being watery.