Edika Ikong (also known as Edikang Ikong) soup is a traditional Nigerian soup that is highly nutritious and protein-packed. This finger-licking delicacy is also commonly known as Nigerian Vegetable Soup.
What is Edika Ikong?
Edika Ikong is a soup native to the Efik people of the Cross River and Akwa Ibom states in Nigeria.
Because of the assorted meats and variety of proteins used to make this soup, it used to be known as "rich man's food." However, it is now enjoyed all over the country.
Edikang Ikong soup is made with a generous amount of fresh leafy vegetables, goat meat, shrimp, palm oil, and other ingredients of great nutritional value. It tastes so good and has a load of health benefits!
Ingredients Used
- Vegetables: Waterleaf (Malabar spinach) and ugwu leaves (fluted pumpkin leaves). These are the traditional leafy greens used for this recipe.
- Spices: Cayenne pepper (or ground pepper), bouillon or Maggi stock cubes, ground crayfish, salt.
- Protein: Goat meat, smoked or dried fish, and shrimp.
- Other ingredients: Palm oil, onion, water, and stock.
How To Make Edikaikong Soup
Edikang Ikong takes quite a lot of preparation. For example, to make the soup, you would need to wash the vegetables, cook the goat meat separately, and then use the stock for the Edikang Ikong soup.
I suggest you cook and prepare the goat meat and vegetables a day before to reduce your prep time and make things easier.
There are many variations on how to make this soup, but below is one of the most common methods used in making Nigerian Edikaikong soup.
Prepare the goat meat
- First, wash and cut the goat meat into small pieces or your preferred size (if not already cut).
- Put it into a pot and pour just enough water to cover it.
- Add the chopped onions, bouillon or Maggi cubes, salt, and pepper.
- Boil till soft (about 40-45 minutes should be enough).
- Take out the meat and leave the stock in the pot for the soup.
Prepare the leaves
- While the goat meat is cooking, wash and drain the leaves.
- Leave in a colander to remove excess water while preparing the soup.
Prepare the soup
- Edikang Ikong is not a watery soup, so add just a little water to the stock in the pot.
- Add the shrimp, smoked catfish, beef & spices. Boil for 15 - 20 minutes on medium heat.
- Add the waterleaf and ugu leaves. Stir and taste for salt.
- Pour in the palm oil. Simmer for 10 mins on low heat.
Storage and reheating
You can store Edikang Ikong in the refrigerator for up to five days in the freezer before it loses its taste. You can also freeze and store for a few months in the freezer.
Reheat on the stove for a few minutes with a little broth or water. If reheating from the freezer, leave it to thaw overnight before warming on the stove for a few minutes.
What to eat with this soup
From pasta to rice to Nigerian fufu, one can savor Edika Ikong soup with various foods. However, you can enjoy this delicious soup with either keto fufu or cauliflower rice for a low-carb option.
Tips and Variations
- Use the recommended leafy greens to get the full nutritious and delicious taste from the soup, but spinach and kale would substitute nicely.
- If you particularly enjoy spicy food, you can make it even spicier by adding scotch bonnet pepper or more cayenne pepper.
- I use goat meat, but any animal protein will work for this recipe.
- If the soup turns out too watery, add more vegetables and simmer on low heat for 5 to 10 minutes.
If you love vegetable soups, definitely check these out African soups!
Efo Riro (Nigerian Spinach Stew)
Edikang Ikong is primarily made from Waterleaf (Malabar spinach) and Ugwu leaves (fluted pumpkin leaves).
Waterleaf is native to the Americas and the Caribbean but is now widely cultivated all over the world. Ugwu leaves (also known as Ugu leaves) are another popular leafy vegetable native to West Africa.
More healthy African dishes!
📖 Recipe
Edikang Ikong Soup (Nigerian Vegetable Soup)
Ingredients
For the goat meat
- 2 lbs goat meat
- 1 teaspoon bouillon powder or 2 maggi cubes
- 1 teaspoon black pepper
- 1 teaspoon salt or to taste
- ½ onion
For the soup
- 2 cups waterleaf (malabar spinach)
- 4 cups ugwu leaves (fluted pumpkin leaves)
- ¾ cup palm oil
- 2 cups water
- 6 oz smoked/dried fish
- 8 oz shrimp
- 2 teaspoon ground crayfish
- 1 teaspoon cayenne pepper
- 1 teaspoon bouillon powder or maggi cubes
- 1 teaspoon salt or to taste
Instructions
Prepare the goat meat
- Wash and cut the goat meat (if not already cut).2 lbs goat meat
- Add to a pot and pour enough water to cover it.
- Add the chopped onions, bouillon/maggi, salt, and pepper.1 teaspoon bouillon powder, 1 teaspoon black pepper, 1 teaspoon salt or to taste, ½ onion
- Boil till soft (about 40-45 minutes).
- Take out the meat and leave the stock in the pot for the soup.
Prepare the leaves
- While the goat meat is cooking, wash and drain the leaves.2 cups waterleaf, 4 cups ugwu leaves
- Leave in a colander while you prepare the soup.
Prepare the soup
- Add some water to the stock in the pot.2 cups water
- Add the shrimp, smoked catfish, beef & spices.6 oz smoked/dried fish, 8 oz shrimp, 2 teaspoon ground crayfish, 1 teaspoon cayenne pepper, 1 teaspoon bouillon powder, 1 teaspoon salt
- Boil for 15 - 20 minutes.
- Add the waterleaf and ugu leaves.
- Stir and taste for salt.
- Pour in the palm oil.¾ cup palm oil
- Simmer for 10 mins on low heat.
Notes
- For best results, use the recommended leafy greens to get the full nutritious and delicious taste from the soup, but spinach and kale would substitute nicely.
- If you particularly enjoy spicy food, you can make it a whole lot spicier by adding scotch bonnet pepper or cayenne pepper.
- I use goat meat but any animal protein will work for this recipe.
- If the soup turns out too watery, add more vegetables and simmer on low heat for 5 to 10 minutes.
I love those recipie! Just wondering, how many grams is in 1 serving? Thank you!