Edikang Ikong Soup (Vegetable Soup) – A hearty, savory, and healthy vegetable soup ready in just minutes.
Edikang Ikong Soup – Vegetable Soup.
This soup is made with Spinach and Pumpkin leaves and it’s a stable in Nigeria, especially for the Efik people from Akwa Ibom and Cross River state. The original version of this soup is made with water leaves and flutted pumpkin leaves (Ugu). In this recipe, I used spinach and it tastes so good. Loaded with proteins, feel free to use any proteins of your choice.
The first day I ate this soup was at my friend’s birthday party, it tasted almost the same as Afang (Eru) soup. I decided that this will go to my recipe book, and guess what it’s now stable in my home. A Nigerian friend thought me how to cook it and it was easy for me because it is similar to how Afang (Eru) soup is cooked.
Why choose this Recipe?
- It is packed with nutrients.
- Ready in just minutes.
- Very versatile soup, can go with many sides.
- Has a lot of ingredient substitutions so that no one is left out.
Ingredients to use and Variations.
- Proteins: I used cow skin, goat meat, smoked fish, and tripe. Use any meats of your choice.
- Spinach: Originally, water leaves are used, so you can substitute spinach with water leaves.
- Fluted Pumpkin leaves (Ugu): Use fresh or frozen. If frozen, thaw and squeeze out excess water. I used frozen Ugu leaves. Kale can also be used.
- Crayfish for deep flavor and taste
- Salt and Seasoning Powder to taste.
- Scotch bonnets for a kick of heat. You can skip or adjust according to the spicy level.
- Palm oil for taste, color, and flavor.
Important Recipe Tips.
- Plan ahead: To reduce cooking time, boil meats the day before cooking the soup. Since meats have different cooking times, you can cook them separately till tender. Make sure you save some stock.
- When cooking, spinach or water leaves releases a lot of water, so make sure the stock is almost dried or use small stock. Depending on how you want the soup, you may add or reduce water.
- Squeeze water from thawed spinach, and pumpkin leaves according to the amount of water you want for the soup.
- Adjust the palm oil accordingly. Finally, use your best judgment to adjust the recipe, especially the water content.
Feel free to drop any questions in the comments section and I will reply ASAP.
What to serve with this soup is based on individual preference.
- Oat fufu
If you like this soup, then check out these other soups
- Efo riro
- Afang soup( Eru)
- Ogbono soup
Edikang Ikong Soup (Vegetable Soup)
- 500 g Spinach or water leaves
- 1 lb Pumpkin leaves ugu leaves, thawed
- 400 g Assorted meat cow skin and tripe
- 400g Goat meat or beef
- 1 cup Smoked fish
- ½ cup Crayfish
- 1 tsp Salt
- 2 Scotch bonnets minced or ground. Optional
- 3 tsp Seasoning powder
- 2-3 cups Water
- Put washed meat, tripe, and cow skin in a pot and season with salt and seasoning powder, and cook on high heat. I won't be adding the smoked fish at this point because it will overcook.
- Meanwhile, wash and slice spinach and pumpkin leaves if using fresh leaves. If using pre-frozen and thawed leaves, squeeze off excess water.
- After about 20 minutes, add the smoked fish and let it cook with the rest of the meats until the meats are tender. Keep adding water as needed.
- When the water is almost dried, now add the spinach and pepper, then stir till well combined.
- When the spinach starts releasing water, add the pumpkin leaves and crayfish, then stir.
- Pour in palm oil and stir. Depending on how watery you want the soup, you can add water, then let it simmer for about 4-5 minutes.
- Taste to adjust any seasonings, then turn off the heat and allow it to continue cooking with the remaining heat.
- Serve with any choice of side. I enjoyed mine with eba.