Steps on How to Cook Edikang Ikong Soup

Edikang Ikong / Edikaikong soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat.

Edikang Ikong used to be referred to as the ”soup of the wealthy”, because of the variety of rich proteins used in making the soup; but today, anyone can enjoy this delicious soup.

It is usually prepared with a combination of two different vegetables; Ikong Ubong /Ugwu leaves(fluted pumpkin leaves) and water leaves; but in the absence of fluted pumpkin leaves and water leaves, Spinach, Kale and Lamb lettuce/Mache (Valerianella locusta) can be used as alternatives.

Edikang Ikong Soup recipe

*1kg  Spinach/fluted Pumpkin leaves(Ugwu)

* 200g Water leaves

*500g of assorted meat(cow tripe (shaki),snails, cow’s skin(kanda),


Also read:

*Smoked fish

* 250ml palm oil

*1 cup Periwinkles(optional), but it gives the soup a boost

*2 tablespoons ground crayfish

*2 stock cubes

*1 medium sized onion

*2 scotch bonnet Pepper  a.k.a fresh pepper

*salt to taste

Cooking directions for Edikang Ikong Soup

**Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.

**Wash and cut  the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.

Now to cook the Edikang Ikong Soup

* Place the assorted meat and stock fish in the pot, add a little water,the chopped onion and one stock cube.Cook until all the meat is properly cooked and there is just a little liquid in the pot(remember to cook the toughest meat first).

* When the meat is done, add the dried fish and periwinkle.Add the palm oil, the  ground pepper and crayfish and leave to boil for about 10 minutes.

* Now add the water leaves (or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves (fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!

Tip:  please note that some folks, add the water leaves at the same time the oil is added, as they say that the liquid from the water leaves actually serves as the main base for the soup (interesting right?)

Edikang Ikong soup is usually served with fufu Starch), Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina or Amala.

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