Edikang Ikong Soup is prepared with a mixture of fresh Ugwu (pumpkin leaf) and waterleaf but since I don’t have access to the fresh vegetables I used frozen vegetables for this Edikang Ikong soup. I recommend you use fresh vegetables if you can lay your hands on fresh vegetables but in the absence of fresh the frozen vegetables are as good as fresh except for the look.
Periwinkle is one of the “famous” ingredients in this soup but I don’t like it so I didn’t use it if you like it please use it or substitute apple snail (small little snails) for it. The soup is delicious and very easy to make but one thing about this soup is don’t add water to it at the same time it is a matter of choice if you don’t like it without water please do you and add water to it but usually don’t have water in it according to the person that taught me.
You might want to try;
Kale Efo Riro (Nigerian Kale Soup)
Nigerian White Soup (Ofe Nsala)
- 4 Cups Waterleaf
- 2 Cups Ugwu
- The protein of your choice (I used beef, stockfish, ponmo/cow skin and few pieces of shrimp)
- 4 Rodo/Habanero (adjust to your preference; chopped)
- 2 Tablespoons ground crayfish
- 1 Tablespoon groundfish (optional)
- 1 Cup palm oil
- 1 onion
- Seasoning powder/cube
- Salt to taste
I’m using frozen vegetables if you’re using frozen vegetables thaw and squeeze out all the liquid in it and set aside.
Clean the meat and place in a pot, add chopped onion, season with seasoning powder and salt. Add water and boil until is cooked or tender. Soak stockfish in salt and hot water (you can do this overnight).
Add the soaked stockfish, and ponmo/cowskin (cleaned) and continue to cook until the fish softens.
You only want to have a little bit or no stock in the pot.
Add oil, habanero/rodo, crayfish, groundfish (if you’re using), and combine. Do not add water.
Periwinkle is one of the famous ingredients in this soup add it now if you’re using it. I don’t eat periwinkle, so I didn’t use it. Combine and continue to cook for about 3-5 minutes. Season with seasoning powder/cube and salt. I can eat it as it is...lol. It's absolutely delicious as it is now.
Add the waterleaf and combine it. Cook for about 2-3 minutes.
Add ugwu and shrimp (if you’re using them). And combine. Continue to cook for about 5 minutes until the shrimp is pink or cooked. Check the seasoning and readjust if necessary.
Serve with your favorite side.
Don’t forget to subscribe to the Aliyahsrecipesandtips newsletter for free and receive the new post notifications right into your inbox.
If you try any of my recipes, please feel free to rate and leave your thought. Also, I will love to see what you come up with please tag me on social media @aliyah’s recipes #aliyahrecipes
Follow me on social media, just click on the links below:
3 thoughts on “Edikang Ikong Soup”
Mmmm. This is not the Edikang Ikong my Mum taught me how to prepare.
Thank you for your comment. Like any other recipe, food can be prepared differently and everyone has their ways of preparing them.
I was thought this way except that the vegetables are frozen and I added my own here and there.
I’m open to learning every day and won’t mind learning from you if you don’t mind.
Thanks once, again.