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Edikaikong Soup

Edikaikong Soup
₦ 5,000.00

A luxurious, nutrient-packed soup from the Efik and Ibibio people of Southern Nigeria. Its name literally translates to "vegetable soup," and it is considered one of the kings of Nigerian soups due to its rich ingredients and high nutritional value. It's made with a generous blend of waterleaf and fluted pumpkin leaves (ugu), cooked with an abundance of assorted meats and fish in a palm oil broth. It is known for being thick, hearty, and incredibly flavorful.

category all-meals soups-and-sauce
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Servings
schedule
105 Minutes
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No nutrition info available

Ingredients

  • For the Leaves:
  • 4 cups waterleaf, washed and roughly chopped
  • 3 cups fluted pumpkin leaves (ugu), washed and sliced (Note: The traditional ratio is slightly more waterleaf than ugu)
  • For the Meat & Stock:
  • 1.5 lbs assorted meat (beef, cow skin (ponmo), tripe (shaki), goat meat)
  • 1 cup stockfish (soaked until soft)
  • 1 smoked fish (mackerel or catfish), deboned and flaked
  • 1 dry fish (optional, soaked and deboned)
  • 8-10 cups water
  • 2-3 seasoning cubes (Maggi or Knorr)
  • 1 tbsp ground crayfish
  • Salt to taste
  • For the Soup Base:
  • ¾ cup palm oil
  • 1 large onion, blended or finely chopped
  • 2-3 scotch bonnet peppers, blended

Instructions

  1. Wash both the waterleaf and ugu leaves. Chop them into thin shreds. Be sure to gently squeeze the waterleaf to remove extra moisture.
  2. In a large pot, boil the assorted meat and stockfish with some onion and seasoning until tender. Set the meat aside and save the broth. Soak and flake the smoked and dry fish.
  3. Heat palm oil in a separate pot. Fry the blended pepper and the rest of the onion. Add the ground crayfish, then pour in the reserved meat broth and bring to a boil.
  4. Add the boiled meat and flaked fish to the pot. Stir in the waterleaf and cook for 5-7 minutes until it wilts completely.
  5. Add the ugu leaves and stir. Leave the pot partially uncovered and simmer on low heat for 10-15 minutes until the soup thickens. Adjust seasoning with salt if needed.
  6. Serve the soup hot with your favorite swallow.
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