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

Nigerian Edikaikong soupHave 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

The preparation

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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Comments

  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.
    Cheers

  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

    cool

  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.

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