Easy ways to prepare Edikang Ikong

Easy ways to prepare Edikang Ikong


Easy ways to prepare Edikang Ikong

PREP: 10 Minutes

COOK: 30 Minutes

SERVES: 4 Minutes


Easy ways to prepare Edikang Ikong

  • 1Kg Pumpkin leaves
  • 500g Water leaves
  • 600g Beef, Kanda, Shaki and Dry fish
  • Pepper, Salt and Grounded Crayfish: To taste
  • 200ml Palm oil
  • Periwinkle- 1 cup
  • 2 medium bulbs onions
  • 2-3 stocks cubes

Alternative Vegetables for those who cannot buy water leaves and pumpkin leaves for Edikang Ikong:

Use the following to replace the classic Nigerian vegetables for this soup:

  • 1Kg Normal frozen Spinach.
  • 2oog Ground frozen Spinach.
  • 250g Lamb’s Lettuce (Canonigos in Spanish).

Defrost the frozen spinach, cut the normal frozen one into pieces and mix with the ground frozen spinach. Wring out the water from these and add them at the time you add the pumpkin leaves.

Wash pick and cut the Lamb’s Lettuce into tiny pieces. Add them at the time you add the water leaves.


Easy ways to prepare Edikang Ikong

Direction for Preparing Edikang Ikong

  1. Wash and cut the pumpkin leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
  2. Cut the Kanda into small pieces. Cook the beef, Kanda and the dry fish with the 2 bulbs of diced onions and 3 Knorr cubes or any other available stock cubes with as little quantity of water as possible.

Directions for Cooking Edikang Ikong

  1. When the meat 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 try as much as possible to make it the only liquid in the soup.
  2. Add the Periwinkle and water leaves and leave to cook for another 5 Minutes. You may have to cook at a lesser time at this stage so that the water leaves won’t be overcooked.
  3. Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off heat. Cover the pot and leave to stand for about 5 Minutes. And then the Edikang Ikong soup is ready to be served with Garri (Eba), Semolina, Semovita, Amala or Pounded Yam.


Easy ways to prepare Edikang Ikong

The Nigerian Edikang Ikong soup or simply vegetable soup is native to the Efiks, people from Akwa Ibom and Cross River state in Nigeria, Africa. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so prepared with a generous quantity or a big quantity of pumpkin leaves and water leaves, this recipe is very nourishing because of the vegetable used to prepare the Edikang Ikong Recipe.

It is common for Nigerians to request this soup recipe after a bout of illness as we trust it to replenish whatever that might be lost during the sickness.

Frequently Asked Questions And Answers

What is edikaikong soup made of?

Edikaikong soup, also known as “Edikang Ikong soup” is a dish originating from Nigeria. There are lots of variations for the soup. For example, some people choose to add onions, while others choose to omit them. Almost all versions include pumpkin leaves, water leaves, and a combination of meat and seafood.

What are the health benefits of edikang ikong soup?

Edikang Ikong soup is recognized as one of the healthiest Nigerian soups because of its rich nutritional contents some of which include; Protein, Vitamin B1, B2 and E, Fiber, Folic acid, Carbohydrate, Calcium, Iron, Phosphor, Selenium, Potassium.

What is the meaning of edikang ikong?

Edikang ikong is a vegetable soup that originated among the Efik people of Cross River State and Akwa Ibom State in Southeastern Nigeria. It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance.

What is the difference between Afang and edikaikong?

Afang is made from afang vegetable (okazi in Igbo) and waterleaves. It is very similar to Edikang ikong. The afang leaves differentiates them since edikang ikong soup is traditionally made with water leaves and Ugu while afang soup is made with okazi and waterleaf vegetable.

What is the difference between Efo riro and Edikaikong?

Edikang Ikong is a Nigerian soup typical prepared by ethnic groups in the south (Efiks, Ibibio etc). It is reminiscent of the Yoruba style Efo Riro, Both calls for similar ingredients. The major difference is the use of Pumpkin leaves (Ikong Ubong) for this soup, whereas Efo riro largely contains Tete, Shoko or yanrin.

Is edikaikong soup good for weight loss?

Edikaikong or afang soup is equally a good Nigerian food for weight loss. One serving of Afang soup has a calorie of 367 (approximately), which is low compared to other Nigerian soups. It is also high in fibers and vegetables.

What is soup in Edo State?

Corn soup is a native soup of Afemai people in Edo State. This cuisine is locally called omi ukpoka. It a blend of corn with smoked fish and green leaf. It is usually served with swallow such as; fufu, eba or pounded yam.

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