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.
Ingredients:
- 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
Direction:
- In a large pot, combine the pre-cooked Beef, ponmo and stockfish.
- Add in 1 cup of water, dried Prawns and crayfish. Simmer on medium heat until it starts to boil
- Add in the Knorr (boullion) cubes, dried pepper, salt and palm oil. Simmer for another 5 minutes
- Add in the chopped waterleaves, pumpkin leaves and smoked fish
- Stir, taste for seasoning.
- Simmer for another 10 mins. Stir. Remove from heat
Serve with your choice of Fufu, Eba or Pounded Yam.
Hi. Please What can i substitute for ugu?
Nothing tastes like Ugu to be honest. If abroad you can try kale.
Coach! Just made edikang ikong using this method. Love it! Fresh! And Yum! Thank you.
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’.
Thanks!
Hi Temi,
You may not find waterleaf abroad but a good substitute is watercress.
Malabar is also a gold substitute for water leaf. You will find it in oriental market/ Asian stores.
Coach! Just made edikang ikong using this method. Absolutely love it. Fresh! and yum!
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
awwww, that’s great to hear! let me know how things turn out.
You have a great blog. The food looks delicious. Congrats.
Thanks a million!
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?
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.
May I substitute chicken skin from cow skin
Unfortunately not. feel free to cook the soup without cow skin though.
Thanks recipe. What else can one use apart from Ugu because I can’t get Ugu in my location
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
keep me posted :)
Thank u soo much I cooked this for my in laws and they loved it…Thank u once again
I made this recipe over the weekend and it was a success. Thank you 9jafoodie!
you are most welcome