Edikaikong Soup | Vegetable Soup from Nigeria
Edikaikong is the most popular vegetable soup from Nigeria. This recipe is easy and could serve up to 12 people when paired with a Nigerian swallow - (fufu, eba or semo)
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 12 People
Cost: 5000 Naira
- Waterleaf 12 cups
- Fluted pumpkin ugwu leaf (8 cups)
- 2 cups palm oil
- 1 Stockfish head medium size
- 200 g Dried fish or roasted fish
- 1 cup of ground or pounded crayfish
- 2 kg assorted meat
- Salt and pepper to taste
- 4 Seasoning cubes
- 1 cup of Periwinkles optional
- 2 spoons of ofor or achi
- Half cup of onions
Using a sharp knife and chopping board, slice the water leaves and fluted pumpkin to tiny bits, wash and set aside in different bowls.
Season your meat with 2 seasoning cubes, onions and a teaspoon of salt.
Allow to the meat to boil for 10 minutes, then add water and let it cook till it becomes soft and the water is almost dried.
Add 2 cups of Palm oil (500ml) to the cooked meat in the pot while still on heat.
Salt to taste - be sure the soup is boiling in oil, no water then add the water leaves.
Stir for 3-5 minutes. you can add them little by little. Add the ugu (fluted pumpkin) leaves.
The pounded crayfish/pepper, periwinkles, 1 seasoning cube should follow.
Stir and taste for salt, you can add another seasoning cube. Allow simmering for 3-5 minutes and you have Nigeria's most popular vegetable soup - Edikaikong soup.