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.
Add the chopped onions, bouillon/maggi, salt, and pepper.
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.
Leave in a colander while you prepare the soup.
Prepare the soup
Add some water to the stock in the pot.
Add the shrimp, smoked catfish, beef & spices.
Boil for 15 - 20 minutes.
Add the waterleaf and ugu leaves.
Stir and taste for salt.
Pour in the palm oil.
Simmer for 10 mins on low heat.
Notes
This recipe serves 8 and contains 1 net carb per serving.
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.