Edikang Ikong is a Nigerian soup typical prepared by ethnic groups in the south (Efiks, Ibibio etc). It is reminiscent of the Yoruba style Efo Riro, Both calls for similar ingredients. The major difference is the use of Pumpkin leaves (Ikong Ubong) for this soup, whereas Efo riro largely contains Tete, Shoko or yanrin.
Also the steps to preparation are quiet different, there is an absence of a pepper sauce base in Edikang Ikong, which is critical for Efo Riro.
- Beef (8 medium pieces cooked)
- Ponmo (cow skin) ( 6 pieces cooked and cut)
- Smoked fish (1 medium size)
- Stock Fish (1 cup cooked)
- Dried prawns (1/2 cup)
- Crayfish ( ground) 4 Tablespoons
- 2 bunches Pumpkin leaves – ugu (chopped and cleaned)
- 1 bunch water leaves – (chopped and cleaned)
- Dry Pepper (1tspn)
- Palm oil (1/4 cup)
- Maggi cubes ( 3 cubes)
- salt to taste
- In a large pot, combine the pre-cooked Beef, ponmo and stockfish.
- Add in 1 cup of water, dried Prawns and crayfish. Simmer on medium heat until it starts to boil
- Add in the Knorr (boullion) cubes, dried pepper, salt and palm oil. Simmer for another 5 minutes
- Add in the chopped waterleaves, pumpkin leaves and smoked fish
- Stir, taste for seasoning.
- Simmer for another 10 mins. Stir. Remove from heat
Serve with your choice of Fufu, Eba or Pounded Yam.
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