Nigerian Edikang Ikong Soup Recipe

Edikang Ikong is a rich, nutritious vegetable soup from the Efik people of Cross River State, Nigeria. Made with a generous amount of ugwu (fluted pumpkin leaves) and waterleaf, it is one of Nigeria's most nutritious soups.

Prep: 30 mins  |  Cook: 50 mins  |  Serves: 6-8  |  Difficulty: Medium

Ingredients

  • 500g assorted meat (beef, goat, tripe, ponmo)
  • 200g stockfish, soaked
  • 200g periwinkles
  • 400g ugwu (fluted pumpkin leaves), shredded
  • 300g waterleaf (or spinach)
  • 200ml palm oil
  • 4 tablespoons ground crayfish
  • 2 seasoning cubes
  • Salt and pepper to taste

Method

  1. Season and cook the assorted meat with onion, seasoning cubes, and salt until tender. Add stockfish and periwinkles.

  2. Add palm oil and stir. Cook for 5 minutes.

  3. Add ground crayfish and stir. Taste and adjust seasoning.

  4. Add the waterleaf and stir. Cook for 3 minutes — the waterleaf will release liquid.

  5. Add the shredded ugwu leaves. Stir well and cook for just 5 minutes. Do not overcook.

  6. The soup should be thick and not watery. Serve with eba, pounded yam, or fufu.

Tips & Notes

Edikang Ikong should be thick, not watery. Do not add any water — the vegetables release enough liquid. The palm oil quantity is generous by design — this is traditional.

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