Edikang Ikong (Edikaikong) is an Efik vegetable soup and it is one of the most popular Nigerian soups because it is very nutritional, tasty and quite easy to make. A lot of people can make the soup but so many don’t cook it correctly.
Trust us, the Nosak Famili recipe is the last stop you’ll need to make for that perfect Edikaikong made just like an Efik woman/man.
A few tips to note:
- Don’t use onions or tomatoes.
- Use just the right amount of palm oil. Avoid excessive use.
- Avoid using too much water as this makes the soup watery, which you don’t want.
- Don’t add the different types of leaves you’ll use at the same time.
- 3 cups of Pumpkin leaves (Ugwu)
- 5 cups of Water leaves
- Pepper (Yellow pepper most preferably)
- 2 cups of Periwinkles
- 300g of Meat (either beef, cow leg, assorted meat, goat meat and so on)
- 150g of Ponmo (Cow Skin)
- 4 tablespoons of Crayfish
- 100g of Stock fish
- Big size of Smoked Fish
- 4 Seasoning cubes
- Salt to taste
- 2 cooking spoons of Nosak Famili Palm Oil
How to prepare it:
- Cut and wash the leaves and put them in separate sieves.
- Wash the meat, ponmo and stock fish, season and boil together (you can dice your ponmo before boiling, if you like).
- While the meat is boiling, rinse the pepper and blend.
- Just before the meat, ponmo and stock fish softens, put in the smoked fish so that it can infuse into the stock and vice versa.
- After the meat is well cooked, add two spoons of Nosak Famili palm oil (reduce the stock before adding palm oil, if the water is too much). Allow it to heat a bit then pour the blended pepper and allow it to sit for about 2 minutes.
- Pour the washed Waterleaves and periwinkles into the pot, cover and allow to steam for about 4-5 minutes.
- Rinse the crayfish thoroughly and add but it is often better if blended; then allow to bowl for about 2-3 minutes.
- Add the Ugwu leaves, stir and allow to simmer for about 4-5 minutes
- Taste to know if you need to put more seasoning, then leave to cook for another extra 2 minutes with low heat.
Very simple and straightforward, right? Your Edikaikong is ready and whoever tastes it will know you’re a pro.