HOW TO MAKE EDIKANG IKONG SOUP.

Edikang Ikong is a nutritious soup native to the Efik people from the southeastern part of Nigeria. It’s known for its savory taste and the generous use of fluted pumpkin leaves (“ugu”) and waterleaf. If waterleaf is not available, spinach and frozen spinach are commonly used as substitutes outside Nigeria.

Ingredients:
1 bunch fluted pumpkin leaves (ugu), sliced
1 bunch waterleaf, sliced (or substitute with frozen spinach or fresh spinach)
300g goat meat, cut into chunks
150g stockfish, soaked and washed
150g dried fish, soaked and de-boned
2 tablespoons ground crayfish
1-2 Scotch bonnet peppers, finely chopped (adjust to taste)
2 medium-sized onions, chopped
3 tablespoons palm oil
2 seasoning cubes or 2 teaspoons seasoning powder
Salt to taste
1-2 cups of meat stock or water
Periwinkle (optional)
Instructions:
Step 1: Prepare the Ingredients
Meat: Season and boil the goat meat until it is tender and set aside. Reserve the meat stock.
Fish: Clean and debone the dried fish and stockfish, then set aside.
Vegetables: Wash and slice the ugu and waterleaf (or spinach) and set aside separately.
Step 2: Cook the Meat and Fish
Heat a pot and add the cooked meat, stockfish, and dried fish. Add the meat stock or water, chopped onions, ground crayfish, and chopped Scotch bonnet peppers. Allow it to cook for about 10 minutes.
Add the seasoning cubes and salt to taste. Allow it to simmer for another 5 minutes.
Step 3: Add the Vegetables
Add the sliced waterleaf (or spinach) to the pot and allow it to simmer until it wilts (this should take about 5 minutes). If you’re using frozen spinach, make sure it’s thawed and excess water is drained.
Add the sliced ugu leaves and periwinkle (if you’re using them). Stir and allow it to cook for another 5 minutes. Ensure you do not overcook the ugu so it retains its nutritional value.
Step 4: Add the Palm Oil
Add the palm oil and stir thoroughly. Allow the soup to simmer for another 5 minutes. At this point, taste and adjust the seasoning as needed.
Step 5: Serve
Turn off the heat and let the soup rest for a few minutes before serving.
Serve with a starchy side like fufu, pounded yam, eba, or semo.
Notes:
Vegetables: Ensure the vegetables, especially the waterleaf, are not overcooked to prevent losing their nutritional value.
Adjustments: Feel free to adjust the ingredients to your taste preference. If you prefer a more peppery soup, you might add more Scotch bonnet peppers, and similarly, you might add more or fewer vegetables according to your preference.
Enjoy your Edikang Ikong soup!