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Edikaiakong 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 and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.

It is common for Nigerians to request this soup recipe after a bout of illness as we trust it to replenish whatever was lost during the sickness. But you don’t not need to be in a state of convalescence to enjoy this wholesome Nigerian food recipe.

Ingredients For Edikaikong

Serving 6×2

Stock fish head (medium size)

500g Dried fish or roasted fish

1 cup of ground or pounded crayfish

1 cup Periwinkle


Fluted pumpkin (ugwu leaf)

1 cup of palm oil

Meat of choice (preferably assorted meat)

Salt and pepper to taste


How to prepare  Edikaikong

Parboil meat with necessary ingredients, 2 cubes of maggi, half sliced onions, salt and other spices of choice. While parboiling meats use meat seasoning that brings out the taste.

Cook for 10 minutes then add water and cook till meat is 70% softer for consumption, wash the dry fish and stock fish with hot water to remove sand and impurities then add to the cooking meat on fire. (You can add this at the beginning if you have very dry (strong) fish

Slice the ugwu leaves and Water leaves to bits.

Pour the leaves separately in bowls and soak in water, wash to remove sand.

It is advisable to wash the leaves thoroughly before slicing or slice before washing, You can wash the fluted pumpkin before slicing but you will need to slice the water leaves before washing.

Add 1 cup of Palm oil (250ml) to the boiling meat on fire; , it takes lots of oil to prepare this soup,about  300ml most times.

Add salt and pepper to taste. Cook for 5-10 minutes, be sure the whole combination is boiling with very little trace of water.

Stir, taste for salt and pepper before adding the water leaves, stir and allow for about 3 minutes then add the ugwu leaves (fluted pumpkin), stir, add the pounded crayfish/pepper, periwinkles, 1-2 cubes of maggi, stir, taste for salt, add one tablespoon of ground ofor or achi (optional), sprinkle a spoon or a little more, stir. cover half-way and allow to simmer for 3-5 minutes.

And there you have your  delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded





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