Cookbook:Edikang Ikong

Edikang Ikong Soup is a Nigerian most popular delicacy that is prepared using Pumpkin Leaf and Water leaf. It is highly nutritional and very easy to prepare. Edikang Ikong translates as Cooked Vegetable Soup in English language. It is native to the Efik and Ibibio people of southern Nigeria.

Recipe

  • Pumpkin Leaf (Desired Quantity)
  • Water Leaf
  • Onions
  • Stock fish (medium size)
  • Roasted or dried Fish
  • Cray Fish
  • Fresh Cow skin (Kpomo)
  • Goat Meat (preferred)
  • Half a Bottle of Palm oil
  • Salt
  • Pepper
  • Seasoning cubes
  • unshelled Periwinkle

Preparation

  1. Add a half spoon of salt to water and Wash your meat and cow skin thoroughly.
  2. After washing put into a clean pot, add a pinch of salt, pepper and seasoning cube and onions to taste and place on fire. When it boils, add the unshelled periwinkle, washed dried fish and Stock fish and a half cup of water, cook it till it is done and set aside.
  3. While stock is on fire, wash your pumpkin leaf and waterleaf and onions dice them separately.
  4. Sieve water from your prepared stock and keep aside.
  5. Place the stock on fire, add Palm oil, either half or a full bottle, add crayfish, pepper, salt, seasoning cubes (2knorr depending on the size of soup), stir well to incorporate everything till it boils.
  6. Add the waterleaf, stir it add onions and pumpkin leaf, stir and cover the pot to cook for 2 minutes
  7. Enjoy with any swallow of your choice.
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