LounjeLounjePlan my week

Etinkeni Mmong Ikong

Also known as Etinkeni Mmong Ikong (Akwa Ibom Soup)

Etinkeni Mmong Ikong is a prestigious Ibibio soup from Akwa Ibom State that, like Edikang Ikong from Cross River, is built on a generous base of fresh pumpkin leaf (ugwu) and waterleaf. The Ibibio version has a slightly different spice profile from the Efik Edikang Ikong, incorporating the Akwa Ibom preference for ehuru (calabash nutmeg) and the local Delta-style spice blend.

Etinkeni Mmong Ikong, Nigerian cooking

Ingredients

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

Method

  1. 01

    Cooking the Proteins. Season and cook goat and assorted beef for 35 to 40 minutes. Add stockfish for the last 15 minutes. Reserve stock.

  2. 02

    Building the Soup Base. Heat palm oil in a large, wide pot. Add blended Atarodo and fry for 8 minutes. Add ground ehuru. Add all cooked meat, stockfish, smoked catfish, periwinkles and dried prawns. Pour in reserved stock. Add ground crayfish, seasoning cubes and salt. Stir well. Bring to a vigorous simmer.

  3. 03

    Adding Waterleaf. Add squeezed, chopped waterleaf. Stir through and cook for 5 minutes.

  4. 04

    Adding Ugwu. Add sliced ugwu leaves. Stir everything together very thoroughly. Cook for 10 to 12 minutes on medium heat, stirring regularly. Do not add extra water — the vegetables provide sufficient liquid. The soup should be thick with leaves and richly flavoured. Taste and adjust all seasonings. Serve hot.

More soups & broths