Edikang Ikong is a fancy name for Vegetable Soup of the Efiks people living in Akwa Ibom and Cross River states of Nigeria. Edikang Ikong soup, made of lots of pumpkin leaves and water leaves, is known to be highly nutritious. Edikang Ikong soup recipe is one of the most substantial soups ever!
Let’s take a closer look at the classic recipe and the recipe with alternative ingredients and then see how to make this soup correctly having the detailed video manual!
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1. Edikang Ikong soup ingredients
- 600 ml of pumpkin leaves;
- 5 cups of Waterleaf;
- 1 cooking spoon of Ata Rodo Yellow pepper;
- Half a kilo of various sorts of meat;
- ¾ cup of Periwinkle;
- 100g of Pomo cow skin;
- 100g of Stockfish;
- 1 average-sized Smoked Fish (preferably Eja Osan);
- 200 ml of smoked Crayfish;
- 200 ml of fresh King Prawns.
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2. How to cook Edikaikong soup in 6 easy steps
Step 1. Boil all the meats and the stockfish. Choose beef, goat meat, Saki (the stomach of a cow), and cow legs. Simmer everything in a little amount of water.
Step 2. When the meats are almost done, place your cut smoked fish and pomo into the same pot. This will give your soup that nice smokey flavor while the pomo will soften and become tender and easier to chew.
TIP: When you meats are done to a turn, there should be about half a cup of broth left. Remove the extra broth and put it aside. Edikai Kong should not be watery!
Step 3. Add two cooking spoons (or less) of Palm oil and boil everything well. Then it’s the turn of blended Rodo. If you like your soup spicy, add pepper to your taste.
Step 4. Place the periwinkle and waterleaf into your pot and stir well. Put the lid on, decrease the heat and simmer for 5 minutes.
TIP: The Waterleaf will decrease in size a lot, so don’t be afraid to add a lot of it.
Step 5. Add minced crayfish.
TIP: rinse the crayfish well to clean it and mince with about 1- 2 tablespoons of water. Cook for another 2-3 minutes, and feel the wonderful flavor that the crayfish adds.
Step 6. Add and stir the Ugwu, and cook for 5 more minutes. Add a little salt if needed.
TIP: Use more crayfish instead of a seasoning cube and cook for another 2 min.
Annnnd – result!
Nigerian Food tv http://www.nigerianfoodtv.com/2013/02/how-to-cook-edikang-ikong-soup.html Edikang Ikong Soup ingredients: *1kg Spinach/fluted Pumpkin leaves(Ugu) * 200g Water leaves/lamb lettuce *500g of assorted meat *Stockfish(optional) *Smoked fish * 250ml palm oil *Periwinkles(optional) *2 tablespoons ground crayfish *2 stock cubes *1 medium sized onion *2 scotch bonnet (Pepper ) a.k.a Atarodo *salt to taste Cooking directions for Edikang Ikong Soup **Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
3. How to prepare the Edikang Ikong soup with different ingredients?
You can use alternative products instead of water leaves and pumpkin leaves and here’s how to make Edikang Ikong soup with unusual vegetables:
- 1kg frozen spinach;
- 1 cup of ground frozen spinach;
- 1 cup of lamb’s lettuce;
- Defrost and cut the normal spinach, and mix it with the ground frozen spinach;
- Remove the water and add the spinaches instead of pumpkin leaves;
- Wash and shred the Lamb’s Lettuce into very small pieces.
- Add them instead of water leaves.
Nigerian food is yummy! See more Nigerian recipes: http://bit.ly/NigerianRecipes See more information about this recipe by clicking “Show More” below. Edikang Ikong written recipe (with the traditional ingredients): http://www.allnigerianrecipes.com/soups/edikaikong-soup.html This video is for those who can’t buy water leaves and pumpkin leaves where they live.
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