Edikang Ikong is one of the most popular local soups in Nigeria. It is one of the best when it comes to its taste and nutritional value. This soup is native to Efik in Cross River and Akwa Ibom states. Edikang Ikong in Efik language means ‘vegetable soup’. This soup is widely eaten and served in occasions. Another interesting thing is that the soup is easier to prepare. It is prepared with a generous quantity of pumpkin and water leaves. Palm oil is also an essential part of the soup as it serves as the liquid.
The list of ingredients includes pumpkin leaves, water leaves, beef, kanda, shaki, dry fish, pepper, salt, crayfish, palm oil, periwinkles (optional), onion and stock cubes.
The pumpkin and water leaves should be washed before cutting into tiny pieces. This helps to remove impurities such as sand. The leaves are then put in separate sieves to drain out all the water as much as possible. Kanda, Shaki are cut into small pieces. The beef is parboiled with onions and stock cubes with as little quantity of water as possible.
When the meat is done, a generous amount of palm oil is added. The crayfish and pepper are also added and allowed to boil for 10 minutes. The palm oil serves as the liquid in Edikang Ikong so it should be the only liquid present in the soup. Periwinkle and water leaves are added and allowed to cook for 5 minutes. Pumpkin leaves and salt are added thereafter.
The contents of the pot are then stirred very well. The medium of heat is then turned off and the contents are allowed to simmer for about 5 minutes. Then, it is ready to be served.Edikang Ikong has high nutritional value. It is common for Nigerians to request this soup recipe after a bout of illness because it would replenish whatever was lost during sickness. There is no better way to win the hearts of the people of Cross River and Akwa Ibom states than a bowl of this sumptuous soup. Try this soup today and not when you need to recover lost nutrient. Bon appetite.