Edikang Ikong is a Nigerian soup typical prepared by ethnic groups in the south (Efiks, Ibibio etc). Edikang Ikong soup is prepared with Pumpkin leaves , water leaf and a whole lot of other ingredients.
There has always been a major controversy about the ratio of pumpkin leaves to water leaf: some argue that water leaf should be more, while others argue in favor of pumpkin leaves. Others say both should be done in equal amounts but after loads of research and experiment, i came to the conclusion that it is best if water leaf is more at ration 3:2.
Ingredients for Edikan Ikong
2 bunches Pumpkin leaves –(ugu)
3 bunch water leaves
Beef (8 medium pieces)
Ponmo (cow skin) ( 6 pieces cooked and cut)
Smoked fish (1 medium size)
Stock Fish (1 cup cooked)
Dried prawns (1/2 cup)
Crayfish (ground) 4 Tablespoons
Dry Pepper (1tspn)
Palm oil (1/4 cup)
Salt to taste
Directions for Making Edikan Ikong
In a large pot, combine the pre-cooked Beef, ponmo and stockfish. Add a little water then put in the dried prawns and crayfish. Simmer on medium heat until it starts to boil. Then add in the seasoning cubes, dried pepper, salt and palm oil. Simmer for another 5 minutes or until the palm oil is well dissolved.
When the mixture is almost dry, add in the water leaf. As the name implies, water leaf contains water, so it is important to rid the base of water as much as possible. After about 3 minutes, add in the chopped pumpkin leaves. Simmer for about 2 minutes and add your smoked fish and crayfish.
Allow to simmer for about 7 minutes and then it’s done.
Serve with your choice of Fufu, Eba or Pounded Yam.
Edikang Ikong is a special dish that many shy away from preparing because they consider it complicated. But as you can see, once you follow these easy steps, there is nothing to worry about.
Do you have any useful tips for making Edikan Ikong? Do share in the comments section!
Image source: YouTube