How to make EDIKANG IKONG(vegetable) SOUP



The Nigerian edikang ikong soup‬ or simple vegetable soup is a native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the edikang ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves.. This Nigerian soup recipe is nourishing in every sense.

1kg pumpkin leaves, 500g water leaves, 600g beef, kanda, shaki and dry fish, pepper, salt, and ground crayfish to taste, 200ml palm oil 1cup, 2medium bulbs onions, 2-3 stock cubes.

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 dryfish with the 2bulbs of diced onions and the 3maggi(knorr cubes) i.e 1 and half cube with as little water as posible.

When the meat is done, add a generous amount of palm oil, add crayfish and pepper and leave to boil for about 10minutes, the palm oil serves as water in the edikang ikong soup. You should try as much as possible to make it the only liquid in the soup.

Add the perewinkle and water leaves and leave to cook for 5minutes, you may have to cook for less time at this stage so that the water leaves are not overcooked.

Now add the pumpkin leaves and salt to taste, stir the contents of the pot very well and turn off the heat, cover the pot and leave to stand for about 5minutes.

The edikang ikong soup is ready to be served with eba, semovita, amala or pounded yam

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