TheRadar Kitchen: How to prepare the delicious Edikang Ikong soup

• Edikang Ikong soup is a traditional dish of the Ibibio and Efik people of Cross River State
• It is known for its rich flavours and highly nutritious ingredients 
• Here is a step-by-step guide on how to prepare it

Edikang Ikong soup is a beloved dish from the Ibibio and Efik ethnic groups in Cross River State, Nigeria. Celebrated for its rich flavours, this hearty soup is a staple in many Ibibio homes, especially during festive occasions and gatherings. 

The soup’s main ingredients, fluted pumpkin leaves (ugu) and waterleaf, are not only delicious but also packed with essential nutrients.

Traditionally served with pounded yam or fufu, Edikang Ikong is more than just a dish; it’s a cultural experience that showcases the beauty of Nigerian culinary heritage. 

Whether you're a seasoned cook or trying your hand at Nigerian cuisine for the first time, this recipe will guide you in creating a warm and satisfying bowl of Edikang Ikong soup.

Ingredients

2 cups of sliced fluted pumpkin leaves (ugu)

1 cups of sliced waterleaf

1kg of assorted meats (Shaki, Pomo)

500g of Beef

500g of shredded dried catfish 

1 cup of ground crayfish

Periwinkle

1 cup of palm oil

Ground onion and pepper mix

Seasoning cubes  

Salt to taste

Instructions 

1. Wash the ugu and waterleaf separately or soak them in bowls of water so that any sand present can sink to the bottom of the bowl.

2. Clean and boil the assorted meat with water and beef separately without water. Add seasoning cubes and salt. Allow to cook until tender. If you're using tougher cuts of meat, consider pre-cooking them for longer.

3. Once the assorted meats are cooked, add the assorted meat and smoked fish to the pot of beef. Allow it to simmer for about 5 minutes so the flavours can blend.

4. Pour in the palm oil, ground pepper, and crayfish. Let it cook for 10 minutes. 

5. Add the periwinkle and gently fold in the pumpkin leaves (ugu) and waterleaf. Mix well to ensure the vegetables are well mixed with the soup. The vegetables should be cooked just until tender, about 3 to 5 minutes, to retain their vibrant colour and nutritional value.

6. Add the remaining ground crayfish to the soup. Taste and adjust the seasoning if necessary. Let the soup simmer for another 2-3 minutes.

Your Edikang Ikong soup is ready! Serve it hot with pounded yam or eba. 

TheRadar Kitchen: How to prepare Goat Meat Pepper Soup

Meanwhile, TheRadar earlier reported on the recipe for Goat Meat Pepper Soup, a beloved Nigerian dish that is known for its spicy and savoury taste.

It has also been known to help with postpartum recovery because it is packed with healing properties, providing nourishment and energy to new mothers.