Edikang Ikong

Name: Edikang Ikong
Yield: 3 servings
Cuisine: Nigerian
Ingredients: 2 cups waterleaf, chopped; 2 cups fluted pumpkin leaves (ugu), chopped; 300g assorted meat; 200g dried fish

Edikang Ikong/eh-dee-KANG ee-KONG/

About this dish

A vegetable-rich soup made from waterleaf and fluted pumpkin leaves, loaded with meat and fish.

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Ingredients

🥬2 cups waterleaf, chopped

🥬2 cups fluted pumpkin leaves (ugu), chopped

🥩300g assorted meat

🐟200g dried fish

Method

Serves 3

Boil the assorted meat and dried fish until tender in a seasoned stock.

Add palm oil and periwinkle or stockfish if using.

Stir in the chopped waterleaf first, cooking briefly.

Add the pumpkin leaves and simmer just until wilted.

Serve with pounded yam or fufu.

✓ What Makes it Authentic

Edikang ikong is a traditional soup from the Efik and Ibibio people of southeastern Nigeria, prized for its dense vegetable content.

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