Edikang Ikong soup is a rich delicious Nigerian soup, commonly served as a top delicacy during very important occasions. it is native to the Efik people from Akwa Ibom and Cross River state of Nigeria.
- a bunch of pumpkin leaves
- a bigger bunch of water leaves
- 1 1/2 kilo of beef
- 2 larger kanda (pomo)
- 2 bigger dried fish
- 1/2 cup of grounded pepper
- 2 cups of palm oil
- 1 cup periwinkle
- 2 medium onions
- 3 maggi cubes
- grounded crayfish and salt – to taste
preparing ingredient for cooking:
- Wash and cut the pumpkin and water leaves into tiny pieces. put then in separate sieves to drain out all the water as much as possible.
- cut kanda into small pieces. wash the beef, kanda and the dried fish , cook all with the 2 onions diced, crayfish and the 3 maggi cubes crushed in with as little quantity of water as possible.
- When the meat from earlier is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. the palm oil serves as water in the Edikang ikong soup. you should make sure it is the only liquid in the soup.
- Add the periwinkles and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
- Now add the pumpkin leaves and salt to taste. stir the contents of the pot very well and turn off the heat. cover the pot and leave to stand for about 5 minutes.
- The Edikang ikong soup is ready to be served with either Eba, Semolina, Amala or Pounded yam.