Nigerian Edikang Ikong Soup Recipe
March 17, 2026 Chef Joe
If Afang soup is the heartbeat of the Efik and Ibibio peoples, then Edikang Ikong is their crown jewel. Time and again, people have called it “The King of Nigerian Vegetable Soups,” a true sign of wealth and hospitality. Way back, it was reserved for royalty and special occasions because you needed a lot of high-quality proteins to make it truly authentic.
Unlike most soups, which use thickeners such as cassava (coco-yam) or melon seeds, Edikang Ikong uses only the volume of its veggies—Waterleaf and Pumpkin leaves (Ugu)–to achieve that thick, lush texture. It is a “dry” soup, meaning you do not really add much water while cooking, as the leaves steam in their own juice with a rich base of palm oil and meat stock.
INGREDIENTS
| Pumpkin Leaves (Ugu) | 1kg (Fresh, finely chopped) | |
| Waterleaves | 500g (Fresh, finely chopped) | |
| Assorted Meat | 500g (Beef, Goat meat, Shaki, and Ponmo) | |
| Stockfish & Smoked Fish | 200g (Cleaned and deboned) | |
| Periwinkles | 1 Cup (Traditionally unshelled, but shelled works too) | |
| Palm Oil | 2 Cooking Spoons | |
| Ground Crayfish | 4–5 Tablespoons (Essential for the flavor) | |
| Scotch Bonnet Peppers (Atarodo) | 3-4 Pieces (Blended) | |
| Onion | 1 Medium (Only for boiling the meat) | |
| Seasoning Cubes | 2 Cubes | |
| Salt | To taste |
Instructions:-
- Steam the Proteins: In a large pot, place your assorted meat and stockfish. Season with diced onions, seasoning cubes, and a tiny bit of salt. Cook in its own juices first, then add very little water and cook until the meat is tender.
- Dry the Stock: Ensure that by the time the meat is done, the water in the pot is reduced to a very thick, concentrated stock. You do not want a watery base for Edikang Ikong.
- Add the Seafood: Add the deboned smoked fish and periwinkles to the pot. Let them simmer for 5 minutes.
- The Oil and Pepper Base: Pour in the palm oil, ground crayfish, and blended peppers. Stir and allow to boil for about 5–7 minutes until the oil integrates and the “raw” pepper taste is gone.
- Waterleaves First: Add the chopped waterleaves first. Stir and cook for 3 minutes. Waterleaves contain a lot of moisture, which will provide the “soup” element.
- The Ugu Finish: Add the chopped pumpkin leaves (Ugu) on top. Stir thoroughly to combine both vegetables with the meat and oil.
- Final Simmer: Lower the heat and let the soup simmer for just 3–5 minutes. You want the vegetables to soften but remain a vibrant dark green.
- Taste and Adjust: Taste for salt. Because of the crayfish and stockfish, you may not need much extra salt.
- Serve: Turn off the heat. Serve hot with Pounded Yam, Fufu, or Eba.
Nutrition Facts
Serving Size: 6
Calories Per Serving: 430
% Daily Value
Total Carbohydrate
12g
4%
Cholesterol
95mg
32%
Total Fat
29g
37%
Saturated Fat
12g
60%
Unsaturated Fat
11g
Trans Fat
0.01g
Dietary Fiber
6g
21%
Protein
34g
68%
Sodium
490mg
21%
Sugars
1.2g
2%
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