I think I was in primary three when my Dad bought me the story book titled “Edidem Eyamba and the Edikang Ikong Soup.” After reading the book, I wanted a taste of the almighty edikang ikong soup that made the King to fall in love with Ifiok, a poor orphan. So, I pestered my mum and she prepared the soup. When I was served my portion, I was disappointed because it was no different from the vegetable soup I had always known. My mum then explained that vegetable soup, which my people (Ndi Aguleri) call ofe mgbolodi was known as Edikang Ikong Soup in Ibibio.
Edikang Ikong Soup is usually prepared with assorted meat and two kinds of vegetable, namely pumpkin leaves and water leaves. Today, Edikang Ikong Soup is what we have on our menu. If you want to learn how to prepare this very nutritious food, all you have to do is pay attention for you’re already in the right place.
Meat (Beef, Kpomo, Shaki)
How to Cook
Rinse the water leaves and pumpkin leaves thoroughly to remove dirt. Cut the vegetables and set them aside in different sieves or bowls. Cut the kpomo into small pieces. Rinse the meat, kpomo and stock fish to remove sand. Use salt and lukewarm water to rinse the dry fish. Season your meat with onions, stock cubes and salt. Steam on low heat for about three minutes. Add stock fish and water to the pot of meat. Please note that edikang ikong soup requires little water so be mindful of the quantity of water you use when cooking. When the meat is almost tender, add the dry fish. Blend the crayfish and pepper.
Once the meat is tender, add a generous amount of palm oil to the pot of meat. It is pertinent to mention at this point that palm oil is the liquid used in making this soup. Add the blended pepper and crayfish. Allow to boil for about ten minutes then add the periwinkle and water leaves. Also add stock cubes and salt. Stir the soup well, taste, and adjust the seasoning if need be. Cover the lid and allow the soup to cook for about three minutes. Add the pumpkin leaves, stir the content of the pot thoroughly then turn off the heat. Serve hot with eba, fufu, semo or pounded yam.
Featured image source: cookpad.com