Edikaikong soup is a mouth watering nutritious vegetable soup, native to the Efiks of Cross River and Akwa Ibom states in Nigeria and one of their most richest and popular soup recipe.
This delicious soup edikaikong is made with a generous amount of proteinous ingredients which makes it rich in taste and flavour.
Edikaikong is usually prepared with a combination of two different vegetables; Ikong Ubong/Ugwu leaves (pumpkin leaves) and water leaves but in the absence of fluted pumpkin leaves and water leaves, Spinach and Lamb lettuce/Mache (Valerianella locusta) can be used.
Ingredients For Edikaikong Soup
* 1kg Pumpkin ( ugu)/Spinach leaves
* 200g Water leaves
* 500g of assorted meat (cow tripe (shaki), cow’s skin (kpomo),
* Stock fish (optional)
* Smoked fish
* 250ml palm oil
* 1 cup Periwinkles (optional)
* 2 tablespoons ground crayfish
* 2 Seasoning cubes
* 1 medium sized onion
* Ground pepper to taste
* salt to taste
Preparation For Edikaikong Soup
Wash the vegetables clean and chop into tiny then set aside. Wash and slice the onions as well and keep aside.
Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.
Cooking Directions For Edikaikong Soup
Place the assorted meat and stock fish in the pot, add a little water, the chopped onion and one stock cube. Cook until both the meat and stock fish is soft and there is just a little liquid in the pot.
Now the meat is done, add the dried fish and periwinkle; add the palm oil, the ground pepper, one seasoning cube and crayfish then leave to boil for about 10 minutes.
Now add the water leaves (or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves (pumpkin leaves) and salt to taste.
Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikaikong soup is ready. Enjoy!
Edikaikong soup can be served with Pounded Yam, Eba, Akpu, Wheat meal, Semolina or Amala.