Edikang Ikong Soup is a traditional Nigerian soup made with an assortment of leafy vegetables such as waterleaf, pumpkin leaves, utazi leaves, spinach, and melon leaves. It is typically served with pounded yam or eba (garri balls) as the staple food in this meal. This soup is rich in vitamins and minerals due to the variety of vegetables used, making it a healthy and delicious dish enjoyed by many.
To cook Edikang Ikong Soup:
Ingredients:
– 1 cup each of waterleaf, pumpkin leaves, utazi leaves, spinach, and melon leaves (washed and chopped)
– 1 lb beef or chicken (cut into small pieces)
– 2 cups stockfish (soaked in warm water for at least an hour and shredded)
– 1 cup dried fish (soaked in warm water for at least an hour and shredded)
– 2 cups chopped onions
– 3 tbsp ground crayfish
– 2 tbsp palm oil
– 4 cups water
– Salt to taste
Instructions:
1. Heat the palm oil in a large pot over medium heat. Add the chopped onions and fry until they become soft and translucent.
2. Add the beef or chicken pieces to the pot and cook until they are browned on all sides.
3. Pour in the water and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes or until the meat is tender.
4. Add the stockfish and dried fish to the pot and continue to simmer for another 15 minutes.
5. Stir in the ground crayfish and allow it to cook for a few more minutes.
6. Gradually add the chopped vegetables to the pot, starting with the harder leaves like waterleaf and pumpkin leaves. Stir well and let everything cook together for about 10-15 minutes or until the vegetables are tender but still bright green.
7. Season the soup with salt to taste.
8. Serve hot with pounded yam or eba as the staple food. Enjoy your delicious Edikang Ikong Soup!
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