Edikaikong Soup
Edikaikong soup has over the years topped the list of Nigerian popular soups because of its nutritional value and ease of preparation.
When we say “vegetable soup” in Nigeria, we are actually talking about this delicacy.
This soup is native to the Efiks, people from the cross river state. The name edikaikong simply translates to “vegetable soup”
I make more of this soup than every other Nigerian soup simply because it is likely the best source of vitamins known to me.
The only downside to this soup is that it loses its nutritional value when refrigerated over a long period of time.
The only downside to this soup is that it loses its nutritional value when refrigerated over a long period of time.
You would find sliced water leaves in one bowl, sliced ugu leaves, 1.5kg of meat (goat meat and cow liver), pounded crayfish/pepper and periwinkles.
Have you seen or eaten periwinkles before, I like them so much. You can purchase already-cleaned periwinkle from most Nigerian market, although it is entirely up to you to decide if you want them or not. You will learn more from the video below
How to prepare water leave soup
Step 1
Slice the ugwu leaves and Water leaves to bits (the traders normally do this in the market (in Nigeria) but you can slice at home with the help of a very sharp knife and a chopping board.
Step 2
Pour the leaves separately in bowls and soak in water, wash to remove sand.
It is advisable to wash the leaves thoroughly before slicing or slice before washing, this is actually the major reason I sliced my leaves myself.
You can wash the fluted pumpkin before slicing but you will need to slice the water leaves before washing.
How to Cook edikaikong Soup
Step 3
Season meat with 1 teaspoon of salt, two seasoning cubes and some sliced onions.
Step 4
Cook for 10 minutes then add water and cook till meat is 70% softer for consumption, wash the dry fish and stockfish with hot water to remove sand and impurities then add to the cooking meat on fire.
(You can add this at the beginning if you have parched (strong) fish
Step 5
To the boiling meat on fire; 1 cup of Palm oil (500ml), it takes lots of oil to prepare this soup. I used about 300ml to make the soup in the video below.
Step 6
Add salt and pepper to taste. Cook for 5-10 minutes, be sure the whole combination is boiling with very little trace of water. It should look like this.
Step 6
Stir, taste for salt, add one tablespoon of ground ofor or achi (optional), sprinkle a spoon or a little more, stir. Cover half-way and allow to simmer for 3-5 minutes.
You just made delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam.
