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 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 few days, one week at most. (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

Serving 6×2
Stock fish head (medium size)
500g Dried fish or roasted fish
1 cup of ground or pounded crayfish
Waterleaf (10-12 cups)
Fluted pumpkin (ugwu leaf) (6-7 cups)
1 cup of palm oil
Meat of choice (preferably assorted meat)
Salt and pepper to taste
Maggi or knorr cube (3-4)
1 cup of Periwinkles (optional)
2 spoons of ofor or achi
Half cup of onions

Below are the images of some of the ingredients used for edikaikong soup, I like to pound my pepper/crayfish whenever I am making this delicious soup.

Ingredients For Edikaikong
You would find sliced water leaves in one bowl, sliced ugu leaves, 1.5kg of meat (goat meat and cow liver), pounded crafish/pepper and periwinkles.

Have you seen or eaten periwinkles before, I like them so much. You can purchase already-cleaned 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

The preparation

Parboil meat with necessary ingredients, 2 cubes of maggi, half cup 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 leaves 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, wash to remove sand.

It is advisable to wash the leaves thoroughly before slicing or slice before washing, this is actually the major reason why I chose to slice my leaves myself. You can wash the fluted pumpkin before slicing but you will need to slice the water leaves before washing.

To the boiling meat on fire; 1 cup of Palm oil (250ml), it takes lots of oil to prepare this soup. I used about 300ml to make the soup in the video below.

Add salt and pepper to taste. Cook for 5-10 minutes, be sure the whole combination is boiling with very little trace of water
Edikaikong soup
Stir, taste for salt and pepper before adding the water leaves, stir and allow for about 3 minutes then add the ugwu leaves (fluted pumpkin), stir, add the pounded crayfish/pepper, periwinkles, 1-2 cubes of maggi, stir, taste for salt, add the ground ofor or achi, sprinkle a spoon or a little more, (not more than two spoons), stir. cover half-way and allow to simmer for 3-5 minutes.

You just made delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam. What you find above is a plate of edikaikong soup plus a combination of prepared wheat and semo.

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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 as well as the processes involved in making the soup.

Related Posts:

Make a delicious pot of Egusi Soup – Edikaikong soup

Return to the complete list of All Nigerian Soups


  1. Judith  August 7, 2013

    Bitter-leave soup(Ofe onugbo) is an Igbo food not yoruba. Thanks for the edikaikong soup, you are the best

  2. Mr Joy  October 19, 2013

    Yea! I love this soup. Edikaikong is my favorite soup since I learned to prepare it from you. For a long time I have been hearing about how delicious it is but now I can also say that this soup is super delicious. It is now my favorite vegatble soup.

  3. Nkiru  October 19, 2013

    Please can I use just fluted pumpkin leaves for edikaikong soup, I collected a lot of those from my little garden beside my house and I am wondering if I need to buy water leaves since I have enough of fluted pumpkin. Thanks

  4. tessy awu  January 17, 2014

    Nice one! Pls when do I start receiving mails from you???

  5. The Nigerian Kitchen  January 20, 2014

    Once you subscribe to my weekly newsletter form you will start receiving free weekly recipe emails from me. Just look out for the form, it is everywhere /thanks/

  6. Kelechi  July 29, 2014

    You have the best site for Nigerian foods, thanks for all these wonderful recipes, I found your site while I was searching for how to make edikaikong soup. I am from Igbo but I really love this calabar/efik soup
    thanks for teaching me.

  7. Chinanu Umeh  July 29, 2014

    wow!!! this is super delicious and you are the best, please keep doing this wonderful job of teaching us to cook with confidence, my God will surely bless you and enlarge your coast. I will try the edikaikong this weekend, thanks

  8. Teewa  August 9, 2014

    Nice work sis… Pls is it necessary to wash or perboil d periwinkles?

  9. ololade  August 26, 2014

    thanks a lot for this soup,you’re the best

  10. Oluwatoyosi  September 6, 2014

    Tnks alots for more enlightment about ds soup.

  11. folake  October 1, 2014

    Thank u, am really enjoying the book i bought from u which i receive some weeks back…pls i ve a question for u pls is it possible to use red kidney beans for fruit salad instead of green beans?

  12. Chy Anegbu  October 4, 2014

    For fruit salad? Green beans is used for vegetable salad and not fruit salad dear. and yes, you can add kidney beans but it might no completely fill the place of green beans.

  13. chidimma  October 4, 2014

    I love your site. Sometimes when I’m less busy with school, I spend hours here. I’m not married yet so most times I try out your recipes on my roomate. Lol. The last soup I made was the vegetable soup and it didn’t turn out like what I see. Mine had water despite I made sure that before adding the veggies there was almost no water in the already cooked ingredients. It was just a thick consistency of meat,oil and the other ingredients. I figured the water came from the waterleaf. My question is how do you deal with the excess water from the waterleaf without overcooking it? (Overcooking it makes it black and that green colour is essential). A friend suggested after washing the waterleaf I should put it in a sieve and allow it drain out completely before adding to the soup.

  14. Chy Anegbu  October 11, 2014

    You could simmer the waterleaves alone in another pot for four minutes, 70% of the water would spill out, you can then transfer into a sieve and allow to drain, then just add it, stir and bring down the soup. If you want to use this method you will then have to add the fluted pumpkin leave to the soup first.

  15. Nasa  October 13, 2014

    dis site is superb, tumbs up dear chy. Plss i would like to be getting your mail, how do i go about it. Thanks.

  16. Chy Anegbu  October 13, 2014

    Just subscribe via one of the forms on my site.

  17. nelly  October 28, 2014

    chy i di too much keep it up

  18. john  November 10, 2014


  19. Kenny  November 27, 2014

    I will try out d edikaikong soup soonest.
    You r really doing a good job.
    Keep it up!

  20. Airat  December 2, 2014

    This soup is my favorite, and now watching it on dis site taught me a better way t cook it. Tanx t Nigerian kitchen

  21. Chy Anegbu  December 3, 2014

    Airat, thanks for commenting and welcome once again to the kitchen.

  22. joy  January 12, 2015

    Nice and natural with originality from Nigeria for real. Not people who modernise our traditional dishes into oyibo what I don’t know.

  23. mathew edibo  February 28, 2015

    thanks for d info but how can I get your book and do u have a catering school? Thanks

  24. Chy Anegbu  March 3, 2015

    pls call 08035051468 for the books

  25. Emilia  March 7, 2015

    i just made a delicious edikaikong soup for the first time. My husband loved it..he did not know my secret….thanks so much for this recipe…am feeling like great cook; Bravo!

  26. Tolulope  April 16, 2015

    Thanks so much, am still single but abt to get married and am always coming to ur site to learn so many things. am going to try this edikaikong soup this weekend

  27. Pricilia  May 20, 2015

    I love this. Gud job

  28. yetunde  June 23, 2015

    wow is lovely but have question to ask for 30 persons how mach fluted pumpkin leaf and water leaf will go to cook edikiakon soup

  29. abosede  July 2, 2015

    I love this!

  30. Doris  July 7, 2015

    I love this site,i jst learnt how to cook edikaikong my fiancee is from cross river i’ll surprise him this weekend CHEERS!

  31. wanny  July 19, 2015

    You have no idea how wonderful this site is to me…i never thought i would find such a concise guide to Nigerian foods, especially our soups which are super important. This is simply awesome and you’re awesome Thank you so much. :)

  32. odunayo  October 15, 2015

    Chy,tnx….i rilli can’t Tnk u enough.its wonderful bin part of ds site.God bless u real good

  33. claire  October 15, 2015

    Hello Nigerian Kitchen,
    I love your work here, especially the video presentation on the soup ( edikanikong soup). Please permit me to point out a few personal observations, being from that part of the country.
    1. The name is edikang-ikong not edikaikong
    2. it is much better to wash the ugwu leaves before slicing and then before adding it to the soup, you squeeze out a little bit of the water. Same thing goes for the water leaves. In fact, it always advisable to squeeze out water from the water leaves before adding to the soup. if you add it like you did in the video, there will always be excess water in the soup. Originally, the soup is not supposed to have much water.
    3. After adding the ugwu leaves, you stir ,cover the pot allow it simmer for just 5mins (not 60mins) then put off the heat and serve. You will discover that the residual heat from the pot will continue cooking the leaves, so In order not to over cook the leaves, allow it for just 5-10mins. That’s the beauty of the soup, fresh green leaves.
    Just try it, you will see a difference& YOU WILL LOVE IT
    That’s how it is made. Thanks . Keep up your good work. Really enjoy it.
    I’m also learning about other soups apart from mine.

  34. Chy Anegbu  October 19, 2015

    Thanks for this tip dear, you are welcome once again to the kitchen

  35. Bassey, Unwana-Whyte  October 21, 2015

    Great work I really must commend, but your choice of ingredients takes away the identity of the Soup. First of all it’s spelt Edikanikong. Achi and ofo are not native to us. Traditionally the soup is cooked with very little water. The stock from the meat is further allowed to reduce.when the meat is tender, you add your oil, crayfish, dried fish, dried prawns, periwinkles and adjust seasoning (I.e pepper and salt).N/B. Stock fish is boiled with the meat to ensure its soft and enjoyable. Next is your waterleaves. It is best to wash thoroughly every vegetable before cutting it. This way you keep the water soluble vitamins intact. For Edikanikong, the leaves are shredded very finely.the process is repeated severally. This is what gives the soup it’s characteristic texture. Excess water must be squeezed out from both leaves. After the waterleaves have cooked for about 5mins, stir in the ugwu leaves and turn off the heat.
    For me, I turn into containers immediately or place the pot in a basin containing water. This help end the cooking process but at the same time leave the vegetables very fresh and green.

  36. LAGRACIER  October 26, 2015


  37. Jayeola  October 26, 2015

    This is delicious, i love all of them i will try to cook them.
    my mouth is watery

  38. halima  November 24, 2015

    Hi chy,pls can i use frozen leaves ie. Ugwu and waterleaf for my edikang ikong?

  39. Chy Anegbu  November 25, 2015

    I suppose that is possible but I have not tried it. Why not try it and then tell us how it all went.

  40. oyinoluwa  November 25, 2015

    I have got to admit this recipes are gr8. I have prepared water leaf and pumpkin leaves desperately b4 so this should be easy.

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