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Edikang Ikong Soup

Edikang Ikong — meaning 'vegetable soup' in Efik — is widely considered one of the most prestigious and luxurious soups in all of Nigerian cuisine. It is the flagship soup of the Efik people of Calabar, Cross River State, and is a dish of extraordinary richness and abundance.

Edikang Ikong Soup, Nigerian cooking

Ingredients

  • 6 big handfuls of fresh ugwu (fluted pumpkin leaf / Telfairia occidentalis), washed and sliced
  • 4 big handfuls of fresh waterleaf, washed and chopped
  • Half a medium goat, cut into pieces
  • 2 big handfuls of assorted beef (tripe, ponmo, ribs)
  • 2 big handfuls of stockfish (okporoko), soaked
  • 2 big handfuls of smoked fish (panla / catfish), soaked and deboned
  • 1 big handful of fresh periwinkles (isam), cleaned
  • 1 big handful of fresh or frozen prawns
  • 3 cooking spoons of red palm oil
  • 4 big handfuls of ground dried crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Proteins. Season all goat and beef with salt, seasoning cube and onion. Cook in water for 35 to 40 minutes until tender. Add stockfish for the last 15 minutes. Remove all proteins, set aside and reserve the rich, fragrant cooking stock.

  2. 02

    Preparing the Waterleaf. Wash the waterleaf thoroughly and squeeze out as much liquid as possible. Chop roughly. Set aside.

  3. 03

    Preparing the Ugwu. Wash the ugwu leaves thoroughly. Stack the leaves and slice into thin strips. Set aside. Do not mix with the waterleaf yet — they are added at different stages.

  4. 04

    Building the Soup. Heat 3 cooking spoons of palm oil in a large, wide pot over medium-high heat. Add blended Atarodo and fry for 8 minutes until cooked. Add all cooked meat, stockfish, smoked fish, periwinkles and prawns. Pour in the reserved meat stock. Add ground crayfish, remaining seasoning cubes and salt. Stir well. Bring to a vigorous simmer and cook for 10 minutes.

  5. 05

    Adding the Waterleaf First. Add the squeezed, chopped waterleaf to the pot. Stir through thoroughly. The waterleaf will release liquid and cook down quickly. Cook for 5 minutes.

  6. 06

    Adding the Ugwu. Add the sliced ugwu leaves. Stir everything together very well. The pot will seem completely full — this is correct. Cook for 8 to 12 minutes on medium heat, stirring frequently. The leaves will reduce significantly as they cook. Do not add water — the vegetables release sufficient liquid. Taste and adjust all seasonings. The finished soup should be thick, richly green, glistening with palm oil and packed with protein. Serve hot.

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