EDIKAIKONG SOUP

Edikaikong contains two different types of vegetables Fluted Pumpkin leaves (natively called Ikong Ubong/ Ugwu) and water leaves (Gure/Gbure). In the absence of pumpkin and water leaves, you can use Spinach (Efo Tete) and lamb’s lettuce as substitute in your edikaikong soup.

Edikaikong Soup Recipe

Fluted Pumpkin leaves

Water leaves

Assorted meat (beef, pomo (cow skin), shaki (tripe) and so on)

Stock fish/Dry fish

Ground Crayfish

Palm oil

Pepper and onions

Periwinkles

Seasoning (Salt and Maggi)

How to Cook Edikaikong Soup

First cut your vegetables into thin slices, wash your vegetables and set aside in a sieve to drain.

Wash your periwinkles thoroughly, as they usually contain dirt (better still, you can get the one removed from the shell). Wash and cut your assorted meat (cut into bite sizes). Wash your stock fish/dry fish, then boil alongside the meat with seasoning till tender. Ensure to add little water, or boil the toughest part of your meat separately.

When your meat and stock fish is boiled, add periwinkle, palm oil, pepper and onions, ground crayfish and leave to boil for a few minutes. Afterwards, add your vegetables and seasoning to taste. Stir and leave to simmer for 5 minutes.

Your Edikaikong soup is ready to serve. Edikaikong is usually eaten with swallow, like Pounded yam, Garri (eba), Starch (Usi), Fufu and so on.