Nigeria Edikang Ikong Soup

Edikang Ikong soup is a popular and flavorful Nigerian dish, especially loved by the Efik and Ibibio people of Cross River and Akwa Ibom states. It is a hearty soup made with a mix of two key leafy vegetables: fluted pumpkin leaves (ugu) and waterleaf. The soup is rich in flavor, usually prepared with meats, fish, and spices. Here’s a recipe to make this delicious dish.

Ingredients:

For the Soup:

• Ugu leaves (fluted pumpkin leaves) – 2 cups, chopped. (You can substitute with spinach if ugu is unavailable.)
• Waterleaf (or spinach) – 2 cups, chopped
• Beef (500g), cut into bite-sized pieces
• Goat meat (300g), cut into bite-sized pieces
• Stockfish (optional)
• Dried fish (optional)
• Periwinkle (optional)
• Palm oil (1/2 cup)
• Ground crayfish (2 tablespoons)
• Ground pepper (1-2 teaspoons, adjust to your spice preference)
• Seasoning cubes (2 or 3)
• Salt (to taste)
• Water or meat stock (as needed)

Instructions:

1. Prepare the Meat and Fish:
   • Wash the beef, goat meat, and other meat options thoroughly. Season with salt, seasoning cubes, and ground pepper.
   • Add the meat and some water to a pot and cook on medium heat until the meat becomes tender. Add stockfish and dried fish in the last 10 minutes of cooking to soften.
   • Once the meats and fish are tender, remove from the pot and set them aside, keeping the broth for cooking the soup.
2. Prepare the Vegetables:
   • Wash and chop the ugu leaves (fluted pumpkin leaves) and waterleaf (or spinach). The waterleaf will release moisture, so be mindful of the water content it brings to the soup.
3. Start Cooking the Soup:
   • In a separate pot, heat the palm oil on medium heat. Once the oil is hot, add the ground crayfish and stir-fry for 2-3 minutes, allowing the flavors to blend and the oil to absorb the crayfish taste.
   • Next, add the cooked meat (and the broth). Stir the mixture and cook for an additional 5-10 minutes, allowing the flavors to combine.
4. Add the Vegetables:
   • Add the waterleaf (or spinach) to the pot. Waterleaf cooks down quickly, so stir it in and let it simmer for about 5 minutes.
   • Then, add the ugu leaves (fluted pumpkin leaves). Stir thoroughly, as the ugu leaves are thick and need to cook for a few minutes to soften. Allow the soup to cook for another 5-10 minutes.
5. Season the Soup:
   • Season with more salt, ground pepper, and seasoning cubes to taste. The soup should be thick and flavorful, but if you prefer a thinner consistency, you can add a little water or the remaining meat stock.
   • Stir well and let the soup simmer for 5-7 more minutes to allow all the ingredients to fully combine.
6. Final Touches:
   • Taste the soup to check for seasoning, adjusting salt and spices as needed.
   • Once everything is cooked and the soup is well combined, it’s ready to serve.
7. Serve:
   • Serve your delicious Edikang Ikong soup with a side of pounded yam, fufu, semovita, garri, or any other starchy side of your choice.

Enjoy this hearty, nutritious, and flavorful Nigerian delicacy!