Edikaikong Soup
Edikang Ikong soup is a traditional Nigerian dish known for its rich flavors and nutritional value. This hearty soup is made with fluted pumpkin leaves (or spinach) and waterleaf, combined with assorted meats such as beef, goat, or chicken, and enriched with dried fish. The cooking process begins by tenderizing the meats, followed by sautéing in palm oil and adding ground crayfish for depth of flavor. The leafy greens are then folded in, seasoned to perfection, and simmered until tender yet vibrant. Edikang Ikong is typically served hot alongside pounded yam, fufu, or rice, making it a delightful centerpiece for any meal.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Soup
Cuisine African/Nigerian
Servings 5 People
Calories 361 kcal
Vegetables
- 2 bunches of fluted pumpkin leaves (ugu), chopped
- 1 bunch of spinach or waterleaf, chopped
Proteins
- 500 g of beef (or a mix of beef, goat meat, and/or shaki – cow tripe)
- 200 g of smoked fish (optional)
- 200 g of dried fish (optional)
- 200 g of ground crayfish
Other Ingrdients
- 1 cup of palm oil
- 2 tbsp of ground crayfish
- 2-3 tbsp of ground pepper (or to taste)
- 1-3 stock cubes (Maggi or the equivalent)
- 1-2 tbsp 1-2 Salt to taste
- Water (as needed)
Prepare the Meats
Wash and Cut the Meat: Clean the meat thoroughly and cut it into bite-sized pieces.
Cook the Meats: In a large pot, add the chopped meats with enough water to cover them. Season with salt and cook until tender. This may take about 30-45 minutes, depending on the type of meat.
Add the Smoked and Dried Fish: If using, add the smoked and dried fish to the pot toward the end of the cooking time, allowing their flavours to infuse into the broth.
Prepare the Soup Base
Add Palm Oil: Once the meats are tender, pour in the palm oil and allow it to simmer for about 5 minutes.
Add Seasoning: Stir in the ground crayfish, ground pepper, and stock cubes. Allow to cook for an additional 5-10 minutes, adjusting seasoning as needed.
Incorporate the Vegetables
Add Vegetables: Gently fold in the chopped ugu and spinach. Stir well to ensure the vegetables are submerged in the soup. The vegetables will cook down quickly, so allow them to simmer for about 5-10 minutes.
Final Adjustments: Taste the soup and adjust seasoning with salt or additional pepper if necessary. Be careful not to overcook the vegetables; they should remain vibrant in colour and slightly tender.
Serve
Serving Suggestions: Edikang Ikong Soup is best served hot, typically with swallow (such as fufu, pounded yam, or cocoyam) or rice.
Tips:
- Ensure the pumpkin leaves are fresh and thoroughly washed to remove any dirt or grit.
- This soup can be customised with other proteins like chicken or shrimp, depending on your preference.
- For a richer flavour, consider adding locust beans (iru) to the soup.
Enjoy your delicious and nutritious Edikang Ikong soup!