Introduction
This soup is native to the Efiks, people from the cross river state. The name edikang Ikong simply translates to “vegetable soup”
I make more of this soup than every other soups simply because it is likely the best source of vitamins, Edikang Ikong Soup is a highly nutritious, delicious and savory vegetable soup natively prepared using ‘ugwu’ (the native name for fluted pumpkin leaves) and water leaf. And it’s very very easy to make, you can serve it with different types of swallows like Pounded yam, eba, amala, semo, fufu ,and even with rice and also boiled yam. It’s very yummyscious. For where these two leaves are not available they can be substituted with vegetables such as Spinach and Kale.
The ingredients you will be needing to prepare edikaikong soup
- 1kg of pumpkin leave Ugwu
- 1.5 kg of water leaves
- 10 red rodo pepper
- 5 yellow rodo pepper
- 4 big size of onions
- Assorted meats
- pomo
- stock fish
- dry cat fish 2 big size
- Smoked prawn
- periwinkle 3 milk tin
- seasoning cube to taste
- salt to taste
- palm oil 2 cup spoon
- blended crayfish 2 cup spoon
preparation for the ingredients
wash all the Assorted meats and season it with seasoning cube Salt Onions and pour into a clean pot and set it on fire, boil it until it’s soft, now, when it’s about to get done wash your pomo very well and add it to the asserted meats so that all of them will get ready together and set aside. Wash your pumpkin leave Ugwu and slice it very tiny and set aside. Wash your water leave and slice it very tiny and set aside. Debone the smoked cat fish and wash it, then set aside. While you are preparing all this things, you will soke your stock fish down with hot water and a little salt. Blend the peppers and onions together and set aside. Wash your periwinkle and set aside. Wash your smoked prawn and set aside. Dice onions and set aside. Once you are done with all this preparations, then you are ready to start cooking.
How to Prepare Edikaikong soup
- put a clean pot on fire, add your palm oil Once it’s hot
- Add the diced onions, Let it fry a bit
- Add the blended pepper and onions Allow it to fry for 5 minutes
- Add all the Assorted meats and pomo and stir it
- Add a little of the meat stock not much because edikaikong soup doesn’t need water, Allow it to fry very well
- Add the periwinkle, the dry cat fish, the smoked prawn, the stock fish and stir it, and allow it to fry just like fried stew. I like cooking my edikaikong soup like this because it’s gives me a better result and a better taste, and I know you will love this method. You have to fry the sauce very well cause water is not allowed.
- Add your water leave and stir it and allow it to boil for 2minutes
- Add your pumpkin leave Ugwu and stir it allow it to boil for another 2 minutes
- Add your blended crayfish
- Add your seasoning cube to taste
- Add your salt to taste. And your soup is ready to be served.
