Edikang Ikong soup is very nutritious soup common among the Efiks, people of Akwa Ibom and Cross River states of Nigeria. Prepared using pumpkin and water leaves. This soup is so delicious that every other tribes in Nigeria will gladly pay a good sum to have a taste.
- Pumpkin leaves (Ugwu)
- Water leaves (Talinum Triangulare)
- Beef and shaki
- Dry fish
- Ground Crayfish
- Palm oil
- Wash and cut the pumpkin and water leaves into desired pieces, usually tiny. After which you are to put them in separate sieve to drain our water.
- Season beef, Panla and your dry fish with maggi, onions and salt; add little water and cook
When the meat is done, add desired amount of palm oil, ground crayfish, pepper and leave to boil for few minutes.
[Please note that the palm oil serves as the liquid in the Edikang Ikong soup, which is why you need a generous quantity.]
- Now add your periwinkle and water-leaves. Leave to cook for another 4 minutes. Also ensure you cook leass after adding your vegetables, so that the water-leaves especially is not over-cooked.
- Add the pumpkin leaves and salt to taste.
- Stir the contents of the pot very well and remove from heat. Cover the pot and leave to stand for about 3 minutes before you serve.