Edikang Ikong Recipe

Edikang Ikong - Nigeria - Traditional - Soup - 9jafoodie - recipe

Edikang Ikong is a Nigerian soup typical prepared by ethnic groups in the south (Efiks, Ibibio etc). It is reminiscent of the Yoruba style Efo Riro, Both calls for similar ingredients. The major difference is the use of Pumpkin leaves (Ikong Ubong) for this soup, whereas Efo riro largely contains Tete, Shoko or yanrin.

Also the steps to preparation are quiet different, there is an absence of a pepper sauce base in Edikang Ikong, which is critical for Efo Riro.



  • Beef (8 medium pieces cooked)
  • Ponmo (cow skin) ( 6 pieces cooked and cut)
  • Smoked fish (1 medium size)
  • Stock Fish (1 cup cooked)
  • Dried prawns (1/2 cup)
  • Crayfish ( ground) 4 Tablespoons
  • 2 bunches Pumpkin leaves – ugu  (chopped and cleaned)
  • 1 bunch water leaves  – (chopped and cleaned)
  • Dry Pepper (1tspn)
  • Palm oil (1/4 cup)
  • Maggi cubes ( 3 cubes)
  • salt to taste



  1. In a large pot, combine the pre-cooked Beef, ponmo and stockfish.
  2. Add in 1 cup of water, dried Prawns and crayfish. Simmer on medium heat until it starts to boil
  3. Add in the Knorr (boullion) cubes, dried pepper, salt and palm oil. Simmer for another 5 minutes
  4. Add in the chopped waterleaves, pumpkin leaves and smoked fish
  5. Stir, taste for seasoning.
  6. Simmer for another 10 mins. Stir. Remove from heat

Serve with your choice of Fufu, Eba or Pounded Yam.

Subscribe to our newsletter for exclusive content!

Recipe Index

Lose It Nigerian

By |April 10th, 2011|16 Comments


  1. Temi April 17, 2017 at 5:56 am - Reply

    Hey there!

    I live abroad, and just discovered your blog – loving EVERYTHING O_O

    About the edikang ikong; What other name(s) is ‘water leave’ called? I went into whole foods (market) the other day and couldn’t find ‘it’.


    • 9jafoodie
      9jafoodie May 9, 2017 at 6:06 pm - Reply

      Hi Temi,

      You may not find waterleaf abroad but a good substitute is watercress.

  2. Kuyik December 1, 2015 at 7:17 am - Reply

    I’m learning so much from here. Wasn’t a fan of cooking but you’ve made me fall in love with the kitchen and what’s in it. I can’t wait to try out some of the recipes for my husband

    • 9jafoodie
      9jafoodie December 2, 2015 at 7:23 pm - Reply

      awwww, that’s great to hear! let me know how things turn out.

  3. Northern Fish November 7, 2015 at 8:54 am - Reply

    You have a great blog. The food looks delicious. Congrats.

  4. Bishop October 12, 2015 at 1:51 am - Reply

    Hi, u r doing a great job here. I have a problem telling the differences between prawns and crayfish though. Where I come from they are all called ‘ede’. Do they have any other local name?

    • 9jafoodie
      9jafoodie October 17, 2015 at 8:29 pm - Reply

      I will describe them as used in Nigerian cooking. Ede or prawns is used to denote the big red kind, especially when used whole. Crayfish is the smaller type dried prawn (usually white), it’s often blended and used as a flavoring agent.

  5. Benazir August 8, 2015 at 4:58 pm - Reply

    May I substitute chicken skin from cow skin

    • 9jafoodie
      9jafoodie August 10, 2015 at 9:06 pm - Reply

      Unfortunately not. feel free to cook the soup without cow skin though.

  6. Maka May 4, 2015 at 7:23 pm - Reply

    Thanks recipe. What else can one use apart from Ugu because I can’t get Ugu in my location

  7. Isabel March 14, 2015 at 3:42 pm - Reply

    Hi 9jafoodie thanks for sharing with us … I’m going to try to cook for my husband to be soon . I’ll ke u updated…thanks again x

  8. aisha zubair November 1, 2014 at 8:55 am - Reply

    Thank u soo much I cooked this for my in laws and they loved it…Thank u once again

  9. TasteBud October 13, 2014 at 5:54 am - Reply

    I made this recipe over the weekend and it was a success. Thank you 9jafoodie!

Join the discussion!

Join Our Newsletter Today!

Send this to a friend