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Eperkete

Also known as Eperkete (Ibibio Spiced Leaf Soup)

Eperkete is a traditional Ibibio soup from Akwa Ibom State made from a combination of wild leafy herbs and spiced with local Akwa Ibom spices. Like many soups of the South-South region, Eperkete sits at the intersection of culinary and medicinal traditions — it is eaten as a daily meal but is also believed to have specific health benefits including blood purification and digestive support.

Eperkete, Nigerian cooking

Ingredients

  • 4 big handfuls of fresh eperkete leaves (wild Ibibio herb) OR substitute with fresh bitter leaf and waterleaf combined
  • 1 big handful of smoked catfish, soaked and deboned
  • 1 big handful of stockfish, soaked
  • 1 big handful of periwinkles, cleaned
  • 2 cooking spoons of red palm oil
  • 3 big handfuls of ground dried crayfish
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 1 teaspoon of ground ehuru
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Preparing the Leaves. If using fresh eperkete leaves, wash thoroughly in 3 to 4 changes of water. Squeeze lightly. Roughly chop. Set aside.

  2. 02

    Building the Soup. Heat palm oil in a pot. Add sliced onion and fry 2 minutes. Add blended Atarodo and fry 6 minutes. Add stockfish, smoked catfish, periwinkles, ground ehuru, ground crayfish, seasoning cubes and salt. Add 3 glasses of water. Stir and simmer for 10 minutes.

  3. 03

    Adding the Leaves. Add the prepared leaves to the pot. Stir through. Cook for 10 to 12 minutes until the leaves are wilted and the soup is fragrant and well-seasoned. Taste and adjust. Serve hot.

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