Nigerian
Edikang Ikong
A rich Efik-Ibibio vegetable soup made with ugu and waterleaf, simmered with assorted meats, dried fish, crayfish, and palm oil. It is thick, glossy, and deeply savory, with very little added water.
Watch it madeFlo Chinyere · 13:23
Ingredients
- Ugu leaves, finely sliced3 packed cups
- Waterleaf, finely sliced2 packed cups
- Assorted meat, cut small300g
- Ponmo, cleaned and cut100g
- Stockfish, soaked and rinsed1 small piece
- Smoked dried fish, deboned1 small fish
- Shelled periwinkles1/3 cup
- Palm oil1/3 cup
- Ground crayfish3 tablespoons
- Scotch bonnet pepper, blended or chopped1
- Onion, chopped1/2 small
- Seasoning cube1
- Saltto taste
Method
- Rinse the ugu and waterleaf separately, slice them finely, and keep them in separate bowls.
- Place the assorted meat, ponmo, stockfish, onion, seasoning cube, salt, and just enough water to cover the bottom of the pot in a heavy pot.
- Cover and cook over medium heat until the meat is tender, adding only small splashes of water if the pot dries out.
- Add the smoked dried fish and periwinkles, then simmer for 5 minutes so they absorb the meat stock.
- Pour in the palm oil, add the ground crayfish and Scotch bonnet pepper, and simmer for 8 minutes until the oil blends into the stock.
- Add the waterleaf first and stir well; cook uncovered for 5 to 7 minutes until it releases moisture and reduces.
- Add the sliced ugu leaves, stir thoroughly, and cook for 3 to 5 minutes until just softened but still green.
- Taste and adjust salt, then simmer briefly until the soup is thick with no watery broth.
- Serve hot with pounded yam, eba, fufu, or your preferred swallow.
Common questions
Can I substitute ugu leaves or waterleaf if I can't find them?
Yes. Spinach can replace ugu, but it cooks faster, so add it at the very end. For waterleaf, use baby spinach or a mix of spinach and a little chopped lettuce, though the soup will be less naturally juicy.
How long should I cook the meat before adding the fish and oil?
Cook the meat, ponmo, stockfish, onion, seasoning cube, and salt until the meat is fully tender, usually 35 to 60 minutes depending on the cuts. Add small splashes of water only if needed; the pot should not be soupy.
What are the most common mistakes when making Edikang Ikong?
The biggest mistakes are overcooking the vegetables, adding too much water, and stirring too roughly after the greens go in. Also avoid adding palm oil too early with the meat, or the soup can taste flat and look greasy.
How do I store and reheat leftovers without ruining the texture?
Cool the soup quickly, then refrigerate in a covered container for up to 3 days. Reheat gently over low heat with a small splash of water if needed. Avoid boiling hard, which makes the greens mushy and dulls the flavor.
What should I serve with Edikang Ikong?
Serve it hot with pounded yam, eba, fufu, semolina, or amala. It also pairs well with boiled plantain. Because the soup is rich and thick, keep the swallow portions moderate and serve extra stock on the side if needed.