The Efiks, who are residents of the Nigerian states of Akwa Ibom and Cross River, are the originators of the Edikang Ikong soup, sometimes known as simply Vegetable Soup.
The Edikang Ikong soup is incredibly nutritious, as is commonly believed, and this is true.
This Nigerian soup dish is healthy in every sense of the word and is made with a good amount of pumpkin and water leaves.
COOKING INGRIDIENTS
Pumpkin leaves(Ugwu)
Water leaves
Assorted meat(shaki, snails, cow’s skin)
Stockfish
Smoked fish
Palm oil
Periwinkles
Ground crayfish
Seasoning cubes
Onion
Scotch bonnet Pepper
Salt
COOKING DIRECTIONS
Wash and cut the vegetables into tiny bits and set aside.
Wash and cut the assorted meat into preferred sizes.
Clean the periwinkles, dried fish and stock fish and set aside.
Place the assorted meat and stock fish in the pot, add a little water,the chopped onion and one stock cube.
Cook until all the meat is properly cooked and there is just a little liquid in the pot(remember to cook the toughest meat first).
When the meat is done, add the dried fish and periwinkle.
Add the palm oil, ground pepper and crayfish and leave to boil for about 10 minutes.
Add the water leaves and leave to cook for 3 minutes.
Then add the Ikong Ubong /Ugu leaves(fluted pumpkin leaves) and salt to taste.
Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready.
Serve with preferred swallow.
