Edikang Ikong

Edikang Ikong

This is a vegetable soup. That originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in Southeastern Nigeria.

Edikang Ikong Soup Recipe

Course: Soup
Cuisine: Akwa Ibom, Cross River, Nigeria
Keyword: soups, vegetable


  • 1 kg Pumpkin Leaves
  • 250 g Water Leaves Talinum Triangulare
  • Assorted Meat Such as Ribs, Cow Skin, Cow Tripe
  • Stock Fish
  • 2 tbsp Ground Crayfish
  • 1 cup Periwinkle
  • 1 – 2 Medium Onions
  • 2 Habanero Pepper
  • 2 Bell Pepper
  • 200 ml Palm oil
  • Stock Cubes to Taste Ether Beef or Chicken
  • Salt to Taste


  • Wash, cut the pumpkin and water leaves separately into tiny pieces.
  • Use a sieve to drain out all the water as much as you can.
  • Cut the beef, kanda, shaki and stock fish into small pieces.
  • Put them in a pot with very little water.
  • Add the diced onions, stock cubes and cook until they done and soft.
  • Add the palm oil, crayfish, and pepper.
  • Allow it to boil for about 8 to 10 minutes.
  • Add the periwinkle, pumpkin and water leaves and salt to taste.
  • Allow it to cook for 8 more minutes or less. Do not over cook
  • Stir properly, turn of heat and allow it to sit for about 5 minutes

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