This is the recipe for that authentic Edikang Ikong, the one prepared with water leaves and ugu (Nigerian pumpkin leaves).
Edikang Ikong Soup Ingredients
It is really hard to write down accurate quantities of some ingredients used in Nigerian cooking.
- A big bunch of ugu leaves
- Water leaves (⅓ or ½ of the quantity of ugu)
- ¼ red palm oil
- Stockfish (dry cod)
- Ponmo (cow skin)
- 1 handful crayfish
- 2 big seasoning cubes
- 1 cup shelled periwinkles
- 1 onion (optional)
- Habanero pepper (to your taste)
- Salt (to your taste)
Notes on the Edikang Ikong Ingredients
- Unshell the periwinkles. If you don’t have periwinkles, either skip it or use sea snails.
- There’s always a fight about whether onions should be added to Edikang Ikong soup or not. Do whatever you wish, onions do not ruin this soup.
- Pick, rinse and chop the vegetables.
- Grind the crayfish, chop or pound the pepper in a mortar.
- Chop the onions.
Directions for making the Edikang Ikong Soup
- Cook the meat, stockfish and ponmo with the seasoning cubes and chopped onions till done. There should be as little water as possible in the pot when the meat and fish are done.
- Take out the meat. Sieve the stock to ensure there are no tiny bones.
- Pour the palm oil into the pot, add the shelled periwinkles, ground crayfish, cover and cook for about 5 minutes, stirring it often.
- Add the chopped water leaves and the chopped ugu. Add the pepper.
- Cover and cook for at most 1 minute.
- Stir and add the meat and fish we removed earlier.
- Stir till everything is well combined. Add salt to taste, stir again and it’s done.
- Serve with any Nigerian fufu.