Edikaikong soup is a nutritious Nigerian dish made from an abundance of fresh green vegetables, dried fish, and various meats. It is primarily associated with the south-southern states of Nigeria, particularly the Efik and Ibibio people of the Cross River and Akwa Ibom states. The name “Edikaikong” is derived from the Efik/Ibibio language and roughly translates to “vegetable soup.”
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It is prepared with lots of proteins, and the water content is little as it thick with the vegetables. This is why some people consider it a ‘big man soup’. It is a flavorful dish that is loved by many Nigerians and has gained popularity both within and outside the country. The list of ingredients includes beef, stock fish, dried fish, bush meat, crayfish, shaki (cow tripe), kanda, water leaves, ugu (fluted pumpkin leaves), onions, periwinkle, palm oil, salt, and pepper. Typically, Edikaikong is served with staples like fufu, wheat flour, eba, or pounded yam after it’s prepared.
Variations of Edikaikong Soup
While the main components of Edikaikong soup remain relatively consistent, there may be some regional and personal variations in its preparation. Some of the common variations include:
- Traditionally, Edikaikong is made with a combination of different proteins such as beef, goat meat, bush meat, seafood (like crayfish and periwinkle), and sometimes offal (organ meats). However, some individuals and regions may prefer specific protein sources over others.
- While pumpkin leaves (ugu) and water leaves are the primary vegetables used in Edikaikong, some variations may include other leafy greens like Spinach, Kale, Lamb lettuce (Valerianella locusta) or collard greens, especially if any of the leaves are not available.
- The use of spices and seasonings can vary based on individual preferences. Some may prefer dried grounded pepper, chili pepper, or scotch bonnet (Ata rodo). While others might adjust the amount of ground crayfish or seasoning cubes.
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Ingredients For Making Edikaikong Soup
- 250g pumpkin leaves (ugu), washed and finely chopped
- 250g waterleaf, washed and finely chopped
- 500g assorted proteins (beef, goat meat, crayfish, periwinkle)
- 2 cups palm oil
- 2 tablespoons ground crayfish
- 2-3 scotch bonnet peppers (adjust to your preferred level of spiciness)
- 2-3 seasoning cubes
- 1 medium onion, chopped
- 1/2 cup periwinkle (optional)
- 1 cup of water
- Stockfish (soaked and deboned, it enhances the taste of the soup)
- Salt to taste
Directions On How To Make Edikaikong Soup
- Begin by preparing the vegetables, slicing them into small, thin pieces, and setting them aside.
- Cut the assorted meats into bite-sized portions and clean the periwinkles, dried fish, and stockfish. Set them aside.
- In a pot, place the assorted meat and stockfish. Add a small amount of water, chopped onions, and one stock cube. Cook until all the meat is thoroughly cooked, leaving a bit of liquid in the pot. Start by cooking the tougher meats first.
- Once the meat is cooked, introduce the dried fish and periwinkle. Then, add palm oil, ground pepper, and crayfish. Allow it to boil for around 10 minutes.
- Following that, add the water leaves and let them cook for 3 minutes. Afterward, add the Ikong Ubong/Ugu leaves (fluted pumpkin leaves) and season with salt to taste. Mix well and let it simmer for 5 minutes on low heat.
Your Edikaikong soup is now ready to be served. It is traditionally enjoyed with staples such as fufu, eba, or pounded yam.
