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.
- 1/4 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
- 1/3 cup Palmoil
- 2 Bouillion cube
- Salt to taste
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.