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Home » Soups » Edikaikong Soup (Edikainkong)

Published: Mar 10, 2020 · Modified: Dec 28, 2023 by K's Cuisine · This post may contain affiliate links ·

Edikaikong Soup (Edikainkong)

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Edikaikong (Edikainkong) is a Nigerian soup made of leafy vegetables. This edikaikong recipe is easy and delicious. It is native to Calabar people and typically made with two types of vegetable namely ugwu (pumpkin) and water leaves.

For where these two leaves are not available they can be substituted with vegetables such as Spinach and Kale.

Edikainkong

Edikaikong Recipe

This Nigerian Edikaikong always remind me of my friend Esi and this is because during my NYSC she introduced me to this soup and on the day, she served it with correct mortar pounded yam ( which she borrowed from our landlord...lol). The special treatment wasn't for us though as she had an August visitor. That was 1 of only two times she pounded yam for us.

Edikaikong

I like this soup because apart from being delicious, it's high in nutrients. So let's cook:

Ingredients for Edikaikong Soup

500g pumpkin leaves (ugu)

1kg water leaves

3 red scotch bonnet

2 yellow scotch bonnet

1 brown onion (chopped)

Smoked dry catfish

Snails or/and periwinkles

Dry shawa fish (optional)

½ cup grounded crayfish

1 cup crayfish

Beef

Assorted meat ( shaki, ponmo, etc)

3 cooking spoons palmoil

2 bouillon (maggi cubes)

Salt

How to cook Edikaikong Soup

1) Blend the scotch bonnets with half of the onions.

2) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then wash out the dirt. Debone and shred the fish.

3) Boil the offals ( shaki, ponmo, etc) separately and set aside. Wash and cut the vegetables separately.

4) Boil the beef with 1 stock cube, the remaining half of the chopped onion and salt.

Boil beef
See the beef stock? No water added to boil beef

K’s Cuisine tip: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water. 

My mum never boils beef with water and remember Edikaikong is a no water added soup. The water from the beef and water leaves are all that’s needed for the soup.

5) When beef is done there will be stock in the pot from the beef. Add the assorted meats, smoked fish, palm oil, grounded pepper and crayfish. Cover and leave to cook for 10 minutes.

add crayfish, stock fish

Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water.

6) Add the periwinkle and/or snail.

Also add the water leaves and leave to cook for another 5 minutes on medium heat. The water leaves will emanate fluid into the soup.

Add waterleaves

7) Add the pumpkin leaves, the remaining maggi, grounded crayfish and salt to taste. Leave to simmer for 3 minutes. The Ugu leaves balances the soup and the soup has minimal or non existent  liquid at this stage.

edikaikong served with eba

Edikainkong (Edikangikong) soup is ready.

Edikainkong served with Eba
Edikaikong served with Eba

Serve and enjoy

Edikainkong (Edikangikong)

What to serve with

Eba

Amala

Pounded yam

Plantain fufu

Oatmeal swallow

How To Store

Let the soup cool completely, then pack it in an airtight container, and store in the fridge for up to 3 days or in the freezer for up to 3 months.

It can be reheated in a pot on the stove or in the microwave.

More Recipes

Efo riro 

Afang Soup

Nigerian chicken stew

If you try this recipe, rate it and leave comment below. Don’t forget to use the share button below and share on social media. Also subscribe to the blog for notifications of new recipes and follow along on instagram , pinterest for latest updates.

Edikainkong (Edikangikong/Edikaikong)
Print Recipe
5 from 1 vote

Edikaikong Soup (Edikainkong)

Edikaikong (Edikainkong) is a Nigerian soup made of leafy vegetables. This edikaikong recipe is easy and delicious. It is native to Calabar people and typically made with two types of vegetable namely ugwu (pumpkin) and water leaves.
Prep Time10 minutes mins
Cook Time45 minutes mins
Course: Soup
Cuisine: African, Nigerian
Keyword: edikaikong, edikainkong, how to cook edikaikong soup
Servings: 8
Calories: 378kcal
Author: K's Cuisine

Ingredients

  • ¼ cup Ground crayfish
  • 100 g Stock fish, dry shawa fish, smoked catfish
  • Beef and assorted meat
  • Scotch bonnet 3 red, 2 yellow
  • Snails or Periwinkles
  • 1 Onion
  • 500 g pumpkin leaves (ugu)
  • 1 kg Waterleaves or Spinach
  • ⅓ cup Palmoil
  • 2 Bouillion cube
  • Salt to taste

Instructions

  • Blend the scotch bonnets with half of the onion. Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.
  • Boil the offals ( shaki, ponmo,etc) seperately and set aside. Wash and cut the vegetables seperately.
  • Boil the beef with 1 maggi cube, the remaining half of the chopped onion and salt.
    K’s Cuisine tip: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water. 
    Edikaikong is a no water added soup. The water from the beef and water leaves are all that’s needed for the soup.
  • When beef is done there will be stock in the pot from the beef. Add the assorted meats, smoked fish, palm oil, grounded pepper and crayfish. Cover and leave to cook for 10 minutes.
    Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water
  • Add the periwinkle and/or snail. Also add the water leaves and leave to cook for another 5 minutes on medium heat. The water leaves will emanate fluid into the soup.
  • Add the pumpkin leaves, the remaining maggi, grounded crayfish and salt to taste. Leave to simmer for 3 minutes. The Ugu leaves balances the soup and the soup has minimal or non existent  liquid at this stage.
  • Edikainkong (Edikangikong) soup is ready.

Notes

Serve with pounded yam, Eba, Plantain fufu, oat swallow, or any side dish of your choice.
Let the soup cool completely, then pack it in an airtight container, and store in the fridge for up to 3 days or in the freezer for up to 3 months.
It can be reheated in a pot on the stove or the microwave.

Nutrition

Calories: 378kcal | Carbohydrates: 4g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 98mg | Sodium: 128mg | Potassium: 812mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5865IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 5mg

First published March 10, 2014. This post has been updated with new pictures June 2019

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Comments

  1. tawakalt olaitan says

    September 14, 2014 at 3:49 pm

    Mmmmm wow!,my thoat is inching me seriously. U r d best.if u didn't mention Eba, I wouldn't knw it Eba ooo. Good work madam.

    Reply
    • K's Cuisine says

      September 14, 2014 at 4:54 pm

      Thanks Tawakalt????. Lol..It is good old Eba looking funky

      Reply
  2. Janyl Benyl says

    April 14, 2014 at 3:01 pm

    Nice and it is so evident that you learnt how to cook from a Calabar girl
    I'm from Akwa Ibom and I can say this is how edikan ikong is supposed to look
    You did skip mentioning where to add the oil
    It should be somewhere after adding the water leaf
    Well done!

    http://www.janylbenylshares.com

    Reply
    • K's Cuisine says

      April 15, 2014 at 2:20 pm

      Janyl Benyl,
      Yippee.. I got stamp of approval from Akwa Ibom lady :). I did state to put before water leaf so as to avoid curdling taste of palmoil by adding it earlier. Thanks so much for d compliments and you do hav a nice blog. I Checked it out 🙂

      Reply
      • Adeniyi says

        August 20, 2015 at 10:09 am

        K's Cuisine....this soup is mind bowing......It would be nice if you can inbox me the recipe Please......i love varieties of meal [email protected].....Thanks

  3. lola says

    March 10, 2014 at 4:38 pm

    Well, thank you for making my Monday and the tip on alternate vegetables that can be used. i have tried using watercress instead of water leaf and it also works, I will definitely be trying this.

    Reply
    • K's Cuisine says

      March 10, 2014 at 5:01 pm

      Lola, Thanks for the watercress tip. I will be trying that out and post the result.

      Reply
      • benedicta elaiho ogbebor says

        May 22, 2015 at 2:38 am

        Nice one mam,I will try this on Sunday and I hope it comes out nicely like your.Well done

      • K's Cuisine says

        May 25, 2015 at 11:18 am

        Thank you Benedicta. let me know how it goes

5 from 1 vote (1 rating without comment)

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