Edikang Ikong Soup

Edikang Ikong Soup Recipe - Authentic Nigerian Dish

Region / culture: Nigeria | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Edikang Ikong Soup is a traditional Nigerian dish that is popular in the southern part of the country, particularly among the Efik and Ibibio people. This hearty and nutritious soup is made with a variety of meats, seafood, and vegetables, and is known for its rich and flavorful taste.

History

Edikang Ikong Soup has been a staple in Nigerian cuisine for centuries, with its origins dating back to the Efik and Ibibio tribes of the southern region. The name "Edikang Ikong" translates to "vegetable soup" in the Efik language, highlighting the importance of the fresh greens used in the dish. Traditionally, this soup was prepared for special occasions and celebrations, and was often served to guests as a sign of hospitality.

Ingredients

1 kg / 2 lb assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
4 snails (washed with lemon and limes)
450 g / 1 lb stockfish (pre-soaked)
450 g / 1 lb dry fish (thoroughly washed)
450 g / 1 lb periwinkles (topped and tailed)
225 g / 8 oz whole dry prawns (cleaned)
225 g / 8 oz ground crayfish
1 medium onion
1.35 kg / 3 lb fresh ugwu pumpkin leaves (washed and shredded)
1 kg / 2 lb fresh waterleaf (prepared and washed)
200 ml palm oil
600 ml / 1 pt stock
salt to taste

How to prepare

Thoroughly wash the meat and place it in a large pot.
Add sliced onions, ground chillies, and stock to the pot.
Place the pot on heat and cook for 30 minutes.
Meanwhile, remove the snail from its shell and wash it, rubbing with lime or lemon juice to remove slime.
Wash the smoked dry fish with salt and soak it in slightly salted water for 5 minutes to kill any insects and loosen any sand or grit.
Rinse the fish thoroughly with lots of cold water.
Top and tail the periwinkles and wash them thoroughly.
Add the snails, stockfish, dry fish, dry prawns, and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
Finally, add the shredded ugwu pumpkin leaves and waterleaf, and mix them in properly.
Allow the mixture to simmer for 15 minutes, then add the crayfish and palm oil.
Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
Remove the pot from heat and serve the dish hot with fufu or pounded yam.

Variations

For a vegetarian version of this soup, omit the meats and seafood and use vegetable broth instead of stock.
Add extra spices and seasonings, such as curry powder or thyme, to customize the flavor of the soup.
Experiment with different types of greens, such as spinach or kale, to create a unique twist on the traditional recipe.

Cooking Tips & Tricks

To enhance the flavor of the soup, be sure to use a combination of meats, seafood, and vegetables.

- It is important to thoroughly wash and clean all the ingredients before cooking to ensure a clean and delicious final dish.

- Adjust the amount of palm oil and spices to suit your personal taste preferences.

- Allow the soup to simmer slowly to allow the flavors to meld together and develop a rich taste.

Serving Suggestions

Edikang Ikong Soup is traditionally served with fufu or pounded yam, but it can also be enjoyed with rice or any other starchy side dish.

Cooking Techniques

The key to making a delicious Edikang Ikong Soup is to cook the ingredients slowly and allow the flavors to meld together. Be sure to stir the soup regularly to prevent sticking and burning.

Ingredient Substitutions

If you are unable to find some of the traditional ingredients for this recipe, feel free to substitute with similar items that are readily available in your area. For example, you can use spinach instead of ugwu pumpkin leaves, or tilapia fish instead of periwinkles.

Make Ahead Tips

Edikang Ikong Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

To make your Edikang Ikong Soup look more appealing, consider garnishing with fresh herbs, such as parsley or cilantro, before serving. You can also serve the soup in a decorative bowl or dish for an elegant presentation.

Pairing Recommendations

This soup pairs well with a side of steamed rice or boiled yam, as well as a refreshing side salad or coleslaw. For a complete meal, serve with a side of plantains or fried ripe bananas.

Storage and Reheating Instructions

Leftover Edikang Ikong Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the soup to a pot and heat on the stove until warmed through. Add a splash of water or stock if the soup has thickened during storage.

Nutrition Information

Calories per serving

Each serving of Edikang Ikong Soup contains approximately 350 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Edikang Ikong Soup is a low-carb dish, with most of the carbohydrates coming from the vegetables used in the recipe. Each serving contains approximately 15 grams of carbohydrates.

Fats

The main source of fat in Edikang Ikong Soup comes from the palm oil used in the cooking process. Each serving contains approximately 20 grams of fat.

Proteins

This soup is a rich source of protein, thanks to the variety of meats and seafood used in the recipe. Each serving contains approximately 30 grams of protein.

Vitamins and minerals

Edikang Ikong Soup is packed with essential vitamins and minerals, including Vitamin A, Vitamin C, iron, and calcium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains shellfish (periwinkles) and may not be suitable for individuals with shellfish allergies.

Summary

Overall, Edikang Ikong Soup is a nutritious and well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Edikang Ikong Soup is a delicious and nutritious Nigerian dish that is perfect for special occasions or everyday meals. Packed with a variety of meats, seafood, and vegetables, this soup is a flavorful and satisfying option for anyone looking to enjoy traditional African cuisine.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy day in the village and my friend, Nkechi, invited me over to her house for lunch. As soon as I walked in, I could smell the enticing aroma of the Edikang Ikong soup wafting through the air.

Nkechi greeted me with a warm smile and led me to the kitchen where she was busy preparing the soup. I watched in awe as she chopped up the vegetables, stirred the pot, and added the various ingredients with such grace and skill. I had never seen anything like it before.

As I sat down to enjoy the delicious soup, Nkechi shared with me the story of how she learned to make Edikang Ikong soup. She told me that the recipe was passed down to her from her grandmother, who learned it from her own mother, and so on. It was a traditional Nigerian dish that had been in her family for generations.

I was intrigued by the history and tradition behind the soup, and I knew that I had to learn how to make it myself. Nkechi was more than happy to teach me, and over the next few weeks, she patiently guided me through the process, showing me the techniques and secrets to making the perfect Edikang Ikong soup.

I learned that the key to a good Edikang Ikong soup lies in the quality of the ingredients. Fresh vegetables, like waterleaf and ugwu, are essential for the dish, as well as the right combination of spices and seasonings. Nkechi taught me how to balance the flavors, ensuring that each bite was a perfect blend of savory and spicy.

I also discovered that the cooking process itself was just as important as the ingredients. The soup needed to simmer slowly over low heat, allowing the flavors to meld together and create a rich, hearty broth. Nkechi showed me how to stir the pot gently, ensuring that the vegetables maintained their texture and color.

As I practiced making the soup, I found myself falling in love with the process. There was something therapeutic about chopping vegetables, stirring the pot, and watching as the ingredients transformed into a delicious meal. I felt a sense of pride and accomplishment as I mastered each step, knowing that I was carrying on a tradition that had been passed down through generations.

After weeks of practice, I finally felt confident enough to make Edikang Ikong soup on my own. I gathered all the ingredients, set up my kitchen just like Nkechi had taught me, and began to cook. As the soup simmered on the stove, filling the air with its mouth-watering aroma, I felt a sense of satisfaction and joy.

When the soup was finally ready, I ladled it into bowls and served it to my family. Their eyes widened in delight as they took their first bite, savoring the delicious flavors and textures of the dish. I watched with pride as they enjoyed the soup, knowing that I had successfully recreated a traditional recipe that had been passed down through generations.

From that day on, Edikang Ikong soup became a staple in our household. I would make it for special occasions, family gatherings, or simply as a comforting meal on a rainy day. Each time I cooked the soup, I would think back to the time when Nkechi first introduced me to the recipe, and I would be grateful for the opportunity to learn and carry on a tradition that had been so lovingly passed down to me.

In the end, Edikang Ikong soup became more than just a recipe to me. It was a connection to my heritage, a reminder of the importance of tradition and family, and a delicious meal that brought joy and comfort to all who tasted it. And for that, I will always be grateful to my friend Nkechi, who first introduced me to this wonderful dish.