The Nigerian edikaikong soup has over the years topped the list of Nigerian popular soups because of its nutritional value and ease of preparation.This soup is native to the efiks, people from cross river state. The name edikaikong simply translates to “vegetable soup”
I make more of this soup more often than every other Nigerian soup simply because it is likely the best source of vitamins known to me.
The only downside to this soup is that it loses its nutritional value when refrigerated over a long period of time. It is advisable to make what would be enough for one day or at most two days (but that is if you care about its nutritional value, some folks don’t remember that part)
Here are all the ingredients for making Nigerian edikaikong soup, you can reduce or increase depending on the number of people you are looking to feed.
Ingredients For Ten serving
Stock fish head (medium size)
Dried fish (2 medium size)
1 cup of crayfish
Waterleaf (a bowl full) sliced
Fluted pumpkin (ugwu leaf) sliced (a bowl full)
35cl red oil (requires much)
Meat of choice (preferably assorted meat) (shaki [cow stripe], pkomo, beef, intestine etc)
Salt and pepper to taste
Maggi or knorr cube (2 to 3)
2 cups of Periwinkles (Click to see) (optional)
Below are the images for Nigerian edikaikong soup
Have you seen or eaten periwinkles before, I like them so much. You can purchase already-made periwinkle from most Nigerian market, although it is entirely up to you to decide if you want them or not.You will learn more from the video below
Parboil meat with necessary ingredients, 2 cubes of maggi, 1 bulb of onions, salt and other spice of choice. (I like to also add kitchen glory (beef seasoning) while parboiling meats but I am not sure if this spice is available in other countries)
Cook for 10 minutes then add water and cook till meat is 70% softer for consumption, wash the dry fish and stock fish with hot water to remove sand and impurities then add to the cooking meat on fire. (You can add this at the beginning if you have very dry (strong) fish
Slice the ugwu leaf and Water leaves to bits (this is normally done by the traders in the market (in Nigeria) but you can slice at home with the help of a very sharp knife and a chopping board.
Pour the leaves separately in bowls and soak in water, sieve to remove sand.
It is advisable to wash the leave thoroughly before slicing, this is actually the major reason why I chose to slice my leaves myself
To the boiling meat on fire; add the ground crayfish, 35cl red oil, it takes lots of oil to prepare this soup. I used about 30cl to make the soup in the video below.
Add one or two cubes of maggi, salt and pepper to taste. Cook for 10 to 15 minutes, be sure the whole combination is boiling with very little trace of water (like you would find in the video)
Stir, taste for salt and pepper before adding the water leaf and periwinkles, stir and allow for about 3 minutes then add the ugwu leaves (fluted pumpkin), stir, cover half-way and cook for five minutes.
Taste for maggi, salt and pepper.
You just made a delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam.
Here is a simple video
Most people learn faster with videos so we also included a video on making Nigerian Edikaikong soup, you will also learn about all the ingredients used in making this soup and even much more about other Nigerian foods.
I made this video about a week ago in my kitchen, In the Nigerian Kitchen. it gives you a better illustration of the above written article, you will learn about all the ingredients used in making edikaikong soup and well as the processes involved in making the soup.
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Make a delicious pot of Egusi Soup – Edikaikong soup
Return to the complete list of All Nigerian Soups