How To Prepare Edikaikong Soup
Edikaikong soup is one of the richest vegetable soups in Nigeria. It is eaten all over the country but it originated from the Southern part of Nigeria precisely Cross River State. It is very delicious and filled with vitamins and nutrients. This soup can be prepared with Ugwu leaves, water leaves or spinach. The secret to preparing the perfect edikaikong is to make the soup stock concentrated so when you add the waterleaf it balances it out as waterleaf comes with water on its own. Below is the recipe, so you can go ahead and try it out.
Ingredients
- Ugwu – chopped
- Water leaf – Chopped
- Grounded crayfish
- Dry fish (optional)
- Beef
- 1 red onion, diced
- 1 stockfish head
- Seasoning cubes
- Shaki and ponmo
- Periwinkles
- Ata rodo – blended
- Palm oil
- Salt
Method of Preparation
- Wash the ugwu and water leaf; leave them to drain separately then set aside as these would go in last.
- Place the Beef, Dry fish, Stockfish, ponmo/shaki into a pot. Add the ata rodo, diced onion, water, salt, and seasoning then cook till the meat becomes tender and until most of the liquid in the pot evaporates.
- Add the periwinkles, crayfish and palm oil into the stock and leave to cook for about 3mins.
- Once the stock is ready, add the water leaf then mix with the stock mixture. Add the ugwu; stir and leave to cook for about 5mins without covering the pot.
- Take off the boil and serve with your preferred swallow.
Image from Dream Africa