BEST WAYS TO PREPARE EDIKANG IKONG
PREP: 10 Minutes
COOK: 30 Minutes
SERVES: 4 Minutes
BEST INGREDIENTS FOR PREPARING 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.
DIRECTIONS FOR EDIKANG IKONG
Direction for Preparing Edikang Ikong
- Wash and cut the pumpkin leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
- 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
- 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.
- 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.
- 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.
SUMMARY ON THE PREPARATION OF 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.