Edikang Ikong Soup (Vegetable Soup with Ugu and Water Leaves)

edikang ikong soup

Edikang Ikong Soup with Ugu and Water Leaves

This is the recipe for that authentic Edikang Ikong, the one prepared with water leaves and ugu (Nigerian pumpkin leaves).

I already have a recipe for alternative vegetable Soup for those that cannot buy ugu and water leaves where they live a.k.a. those that live outside Nigeria.
Click here for the recipe for that one. If you can buy ugu and water leaves, continue reading for the recipe for the real deal Edikang Ikong.

Edikang Ikong Soup [Video]

Recipes Related to Edikang Ikong Soup:

Edikang Ikong Soup Ingredients

It is really hard to write down accurate quantities of some ingredients used in Nigerian cooking. Watch the video below to see them.

  • A big bunch of ugu leaves
  • Water leaves (⅓ or ½ of the quantity of ugu)
  • ¼ red palm oil
  • Beef
  • Stockfish (dry cod)
  • Ponmo (cow skin)
  • 1 handful crayfish
  • 2 big seasoning cubes
  • 1 cup shelled periwinkles
  • 1 onion (optional)
  • Habanero pepper (to your taste)
  • Salt (to your taste)

Notes on the Edikang Ikong Ingredients

  1. Click here to see a lady shelling periwinkles in one of my market visits. If you don’t have periwinkles, either skip it or use sea snails.
  2. There’s always a fight about whether onions should be added to Edikang Ikong soup or not. Do whatever you wish, onions do not ruin this soup.
  3. See the video below for the quantities of beef, stockfish and ponmo I used for a certain quantity of vegetables.

Before you prepare Edikang Ikong Soup

  1. Pick, rinse and chop the vegetables.
  2. Grind the crayfish, chop or pound the pepper in a mortar.
  3. Chop the onions.

Directions for making the Edikang Ikong Soup

  1. Cook the meat, stockfish and ponmo with the seasoning cubes and chopped onions till done. There should be as little water as possible in the pot when the meat and fish are done.
  2. Take out the meat. Sieve the stock to ensure there are no tiny bones.
  3. Pour the palm oil into the pot, add the shelled periwinkles, ground crayfish, cover and cook for about 5 minutes, stirring it often.
  4. Add the chopped water leaves and the chopped ugu. Add the pepper.
  5. Cover and cook for at most 1 minute.
  6. Stir and add the meat and fish we removed earlier.
  7. Stir till everything is well combined. Add salt to taste, stir again and it’s done.

Serve with any Nigerian fufu meal including the low carb fufu meals.