Edikang Ikong Soup (Nigerian Vegetable Soup)

5 from 4 votes

Edikang Ikong Soup (Nigerian Vegetable Soup)

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.

Prep Time45

Cook Time30

Total Time1 15

Course: Main Course

Cuisine: African

Diet: Gluten Free

Servings:

Calories: 242kcal

Author: Tayo Oredola

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.

Nutrition