The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so.
1kg Pumpkin leaves
500g Water leaves (Talinum Triangulare)
600g Beef, Kanda, shaki and Dry fish
Pepper, Salt and ground Crayfish: to taste
200ml Palm oil
Periwinkle - 1 cup
2 medium bulbs onions
2-3 Stock cubes
Use the following to replace the classic Nigerian vegetables for this soup:
1kg Normal Frozen Spinach
200g Ground Frozen Spinach
250g Lamb's Lettuce (Canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves.
Wash pick and cut the Lamb's Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves.
Watch the video below for how I used these alternative vegetables to prepare Edikang Ikong soup.
Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.
When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as water in the Edikaikong soup. You should try as much as possible to make it the only liquid in the soup.
Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.