Easiest Way to Diet Perfect Edikang Ikong (Edikaikong Soup)

Easiest Way to Diet Perfect Edikang Ikong (Edikaikong Soup) Delicious, fresh and tasty.

Edikang Ikong (Edikaikong Soup). The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves.

The soup involves a lots of preparation and honestly, requires me to be a very good mood to get the consistency right.

This is the recipe for that authentic Edikang Ikong, the one prepared with water leaves and ugu (Nigerian pumpkin leaves).

I already have a recipe for alternative vegetable Soup for those that cannot buy ugu and water leaves where they live a.k.a. those that live outside Nigeria.

You can cook Edikang Ikong (Edikaikong Soup) using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Edikang Ikong (Edikaikong Soup)

1. Prepare of I kg (5 bunch of Pumpkin leave) ssameame as Ugwu.

2. You need 500 g of water leaves.

3. You need 2 handful of Ntong (scent leaves or Effirin.

4. You need of I kg Assorted Meat.

5. You need of Ponmo.

6. You need 200 ml (2 cups) of Palm oil.

7. It’s of I medium onions.

8. It’s of I Cup of periwinkles.

9. It’s Head of I Large stockfish.

10. Prepare 2 of Medium Sized Smoked Fish.

11. Prepare 6 of fresh Yellow pepper (pounded).

12. Prepare of I Cup pounded Crayfish.

13. Prepare 1/2 Cup of Dried Shrimps (slightly pounded).

14. Prepare 1 tbs of black Pepper.

15. It’s 2 of stock cubes.

16. It’s of Salt.

Click here for the recipe for that one.

If you can buy ugu and water leaves, continue reading for the recipe for.

Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh lea f y vegetables, dried fish and assorted meat.

It is actually one of the native soups of the South-southern states( Efiks ) of Nigeria( Cross River and Akwa Ibom states.

Edikang Ikong (Edikaikong Soup) step by step

1. Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls..

2. Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stockfish head and cook… Make sure the meat stock is almost Dried…we dont need water in the soup, cause the water leaves and palm will generate stock for the soup..

3. Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you dont over cook the water leaves).

4. Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins.

5. Lastly, according to my Grandmas recipe, you add the pounded Crayfish and taste for salt, give it a stir and that's it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty).

6. Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba..

Edikaikong soup, also known as "Edikang Ikong soup" is a dish originating from Nigeria.

There are lots of variations for the soup.

For example, some people choose to add onions, while others choose to omit them.

Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood.

Edikang Ikong soup has a thickish consistency, not watery, so be mindful of the amount of stock you use.