Popular in the south eastern part of Nigeria, especially in Akwa-Ibom and Cross River states, edikang ikong or edikaikong is a blend of two rich vegetables: fluted pumpkin leaves (called ugu in Igbo), and water leaves (gbure in Yoruba), cooked in the same pot. The vegetable soup can be eaten with all kind of morsel foods, even rice or yam-based. Note that edikang-ikong is cooked with little or no water.
- Water leaf 2. Pumpkin (ugu) leaf
- Bitter leaf (optional) 4. Crayfish/Prawns
- Dry fish 6. Ponmo
- Seasoning 8. Palm oil
- Pepper 10.Onions
- Salt 12. Beef
Before you cook the Edikang-ikong soup, wash and cut the pumpkin and water leaves into tiny pieces.
Put them in separate sieves to drain out all the water as much as possible.
Cut beef, dry fish, ponmo into small pieces.
Cook the beef and the dry fish with the diced onions and add stock cubes, with as little quantity of water as possible.
When the meat is done, add very little amount of palm oil, enough crayfish, pepper and leave the combination to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
Now add the pumpkin leaves and salt to taste.
Leave the pumpkin to steam for about 5 minutes, then add the water leaves and a sprinkle bitter leaves if you want.
Then leave to cook for another 5 minutes.
Stir the contents of the pot very well.
You have to cook for less time at this stage so that the water leaves are not over-cooked.
Cover the pot and leave to steam for about 3 minutes, and turn off the heat.