HOW TO COOK EDIKANG IKONG SOUP

Edikang Ikong soup is a local dish that originates from the Efik people of Cross River, and Akwa Ibom in Nigeria. This food has since become a delicacy among many Nigerians and across the world. It is highly nutritious and prepared with pumpkin leaves, water leaves and a variety of assorted meat and fish.

INGREDIENTS

• Pumpkin leaves
• 200ml Palm oil
• 2 medium onions
• 2-3 stock cubes
• Water leaves (Talinum Triangulare)
• Beef, Ponmo (Cow skin), shaki and Dry fish
• Pepper, Salt and ground crayfish: to taste

MAKING YOUR EDIKANG IKONG SOUP

• Wash thoroughly, cut the pumpkin and water leaves separately and sieve to drain out the water. , the water leaves usually have a bitter taste when added to soup so boil hot water and pour on the cut water leave, let it soak for 2 minutes, then remove the water.
• Then cut the ponmo into small pieces, add the beef, wash the dry fish, pour these into a pot, cut your onions and add it in, put in stock cubes and add a little quantity of water. Then allow to boil.
• When the meat is done, pour in the palm oil, Crayfish, pepper, and salt then let it boil for about 10 minutes.
• Add the pumpkin leaves this always has to be last in order for the leaves not to overcook. Cook for another 5 minutes. 
• Dish your food.

Edikang ikong soup can be eaten with Eba or fufu. Nigeria boasts of the richest of traditional soups and a few of them and side dishes include Ogbono soup, Banga soup, Bitterleaf soup, Edikang Ikong Soup, Nsala Soup (Ofe Nsala), Afang Soup, Efo Riro, Pounded yam, and Semo