Edikang Ikong, a traditional Nigerian vegetable soup, originates from the Efik and Ibibio people of Cross River and Akwa Ibom states. This hearty and nutrient-rich soup is made with a mix of fresh vegetables, meat, seafood, and spices. Here's a detailed recipe tailored for Nigerians in the diaspora who might not have access to all traditional ingredients but still want an authentic taste of home.
Ingredients
Proteins:
1kg assorted meat (beef, goat meat, and/or cow tripe
200g smoked fish or dry fish (substitute with mackerel or salmon if unavailable)
200g stockfish (optional)
200g shelled periwinkle (use shrimp or mussels as an alternative if periwinkle is unavailable)
Vegetables:
300g pumpkin leaves (Ugu) (substitute with spinach, collard greens, or kale)
200g waterleaf (substitute with lamb’s lettuce, purslane, or fresh lettuce)
Staples and Flavorings:
1 cup palm oil
1 medium onion (chopped)
2 tablespoons ground crayfish
2 fresh Scotch bonnet peppers (blended) (adjust to taste)
2 seasoning cubes (Maggi or Knorr)
Salt to taste
Preparation Steps
Prepare the Ingredients:
Wash and cut your assorted meat into bite-sized pieces.
Soak smoked fish or dry fish in hot water for 5 minutes, then rinse and debone.
Wash and chop the pumpkin leaves (or spinach) and waterleaf. Set them aside in separate bowls.
Rinse the periwinkle or seafood alternative.
Cook the Proteins:
Place the assorted meat, stockfish, and chopped onion in a pot. Season with 1 seasoning cube and a pinch of salt. Add water to cover and boil until tender.
Once tender, add the smoked fish and periwinkle/shrimp. Cook for another 5 minutes.
Build the Soup Base:
Add palm oil to the pot and stir well to combine. Allow the oil to dissolve into the broth for about 2 minutes.
Add the ground crayfish, blended Scotch bonnet peppers, and the second seasoning cube. Stir and let it simmer for 5 minutes to enhance the flavor.
Add Vegetables:
First, add the chopped waterleaf (or alternative) to the pot. Stir and cook for 2–3 minutes to release its moisture.
Next, add the pumpkin leaves (or spinach). Stir gently to combine. Cook for another 3–5 minutes to retain the vibrant green color of the vegetables.
Taste the soup and adjust seasoning with more salt or a seasoning cube, if necessary.
Simmer and Serve:
Allow the soup to simmer for another 2 minutes, ensuring everything is well-incorporated.
Serve hot with pounded yam, eba, fufu, or rice.
Enjoy your delicious, home-style Edikang Ikong Soup, even miles away from Nigeria!
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