How To Prepare EdikaiKong Soup

Here is how to prepare EdikaiKong Soup.

One of my favorite soups is EdikaiKong. It's also known as vegetable soup. However, it is different from the vegetable soup prepared by the Yorubas. The vegetable soup prepared by the Yorubas is made up of Spinach. EdikaiKong soup can be eaten with eba, semo, wheat, poundo potato, pounded yam, or any other swallow. I enjoy eating my EdikaiKong with semo or pounded yam.

EdikaiKong is made from two leafy vegetables. These are pumpkin and waterleaf. Some people add scent leaves to their EdikaiKong but I don't. I just prefer using pumpkin leaves popularly known as ugwu and water leaves. It is eaten among the southerners in Nigeria commonly among the Akwa Ibom. EdikaiKong is commonly referred to as the 'rich man soup' because of the nutrients it has. 



Here is my recipe for EdikaiKong soup. 

1. Pumpkin leaves (ugwu)

2. Waterleaf 

3. Meat (Chicken)

4. Stockfish

5. Scotch bonnet pepper

6. Yellow pepper about 4 of them 

7. Onions 

8. Crayfish

9. Bouillon cubes or Maggi 

10. Locust beans 

11. Ponmo 

12. Smoked fish 

13. Palm oil

However, some of these ingredients are optional. For example, people don't use locust beans in preparing EdikaiKong soup but I like the taste in it. Also, some people don't use yellow pepper but the taste in it is so yummy. I don't always use yellow pepper to cook my EdikaiKong until I decided to give it a try. The result was excellent and ever since then, I have always been using it. One common ingredient I didn't add to my recipe is periwinkles. A lot of people add that to their EdikaiKong soup but I don't use it. This is because I don't like the taste. So, feel free to modify this recipe to your satisfaction. You can also use goat meat or beef to prepare your EdikaiKong. It all depends on what you want. 



1. The first thing to do is to slice your vegetables into small pieces and wash them thoroughly. When you get these vegetables in the market, you can tell the seller to slice them for you. Although, some people claim it's not hygienic. But as for me, I prefer slicing it in the market so as to reduce the stress. I can't imagine slicing tons of vegetables. Life is easy. 

2. Get your meat ready be it beef, goat meat, or chicken. Spice your meat with enough onions, bouillon cubes, salt, and a little pepper. Let it boil for about 10 minutes. When it has boiled for a while, take out the meat and leave the chicken stock in the pot. 

3. Wash your smoked fish, ponmo, and stockfish and set aside.

4. Blend your yellow pepper, scotch bonnet pepper, crayfish, and onions using a blender. Well, to be honest, I don't use a blender for this purpose. I prefer using a mortar and a pestle and the texture comes out perfectly well. I pound the yellow pepper, scotch bonnet pepper, and crayfish. While this may be stressful, it's best you use a blender but don't blend it smoothly.

5. Add the stockfish, ponmo, and smoked fish in the chicken stock and heat for 3 minutes. Add your blended mixture and stir. Add some locust beans, salt, and bouillon cubes and allow to boil for another 3 minutes. Then, add some palm oil and stir. 

6. Add your washed vegetables and stir. This soup does not require so much water so be careful of that. Don't add water except for the chicken stock because the waterleaf brings out water. You should only add water when you notice the soup is very thick. Edikang Ikong soup has a thickish consistency, not watery, so be mindful of the amount of stock you use.

7. Add your boiled meat into the soup and stir. Add some palm oil again. Stir well and cover. Let it cook for 5 minutes. Turn off the heat source. Serve with any swallow of your choice.