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)
Edikaikong

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 Edikaikong

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

How to prepare ofe edikaikong

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

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 one tablespoon of ground ofor or achi (optional), sprinkle a spoon or a little more, stir. cover half-way and allow to simmer for 3-5 minutes.
making edikaikong

You just made delicious edikaiakong soup, you can serve with Nigerian fufu, semo, wheat, eba, or pounded yam. What you find below 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.

Make a delicious pot of Egusi Soup – Edikaikong soup

Return to the complete list of All Nigerian Soups

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

    reply
    • Liz  July 2, 2018

      It’s also a yoruba soup.

      reply
  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.

    reply
    • Blessing  October 7, 2017

      My husband love this soup well well

      reply
  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

    reply
    • Vicky  March 3, 2017

      Yes, the combo gives a unique blend of taste.

      reply
    • Queen Lateefah  June 13, 2017

      No u can’t. It won’t give the taste u want

      reply
  4. tessy awu  January 17, 2014

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

    reply
    • 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/

      reply
  5. 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.

    reply
  6. 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

    reply
  7. Teewa  August 9, 2014

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

    reply
  8. ololade  August 26, 2014

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

    reply
  9. Oluwatoyosi  September 6, 2014

    Tnks alots for more enlightment about ds soup.

    reply
  10. 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?

    reply
    • 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.

      reply

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