Edikang Ikong, commonly known as vegetable soup, is one of the traditional meals in the southern part of Nigeria, Calabar state to be precise. The food is made with pumpkin leaves, locally called Ugu, and Malabar spinach, locally called Waterleaf, alongside periwinkle, beef, snails, fish, or cow skin (pomo).
Note: Featured Photo source: Mandifoods
Food ingredients needed to cook Edikang Ikong
Pumpkin Leaves (UguLeaf), Malabar spinach (Waterleaves) Beef, Periwinkles (Isam), Dried Fish (okporoko), Onion, Seasoning, Pepper, crayfish, and Salt
How to cook Edikang Ikong
- Wash beef and stock-fish with warm water and a little bit of salt. I prefer to wash with warm water to wash away all the dirt and dust properly. Periwinkles should be washed properly to remove all the mud inside. I recommend washing the periwinkles up to six times with clean water to remove all mud.
- Boil periwinkles separately in a pot, adding a little salt. Boil for 10 minutes and throw the water away.
- Cook beef and fish, including other stock, and add onions, seasoning, and salt to taste. I recommend boiling the beef for at least 30 minutes to be properly cooked, alongside the stock-fish(opkoroko) and other stock to make them soft. Add the boiled periwinkles and let them all cook for another 10 minutes.
- While the meat and other stock are cooking, wash the green leaves. Put the leaves in a very big bowl and add plenty of water until the leaves are floating at the top. This will make any sand that is inside the leaves settle at the bottom of the water. Use a shifter to gently pack the leaves floating at the top. Do this step 3 times to remove every bit of sand.
- Allow the meat stock to cook until the water inside is almost dried.
- Add the washed leaves and mix well.
- Put in the ground crayfish and ground pepper and mix well.
- Add the red oil and mix well.
- Taste to make sure the salt is enough.
Cover the pot and let them all cook for another 5 minutes.
Serve with eba, semo, pounded yam, or fufu as a side dish.
