Edikaikong soup is a vegetable soup that is originally from the Cross River and Akwa Ibom people of Nigeria. A nutritionally dense soup, it can be eaten alone or savoured with – wheat meal (like I did), fufu or akpu, amala; literally everything you want to eat with it. It is fairly easy to make, and I have made it even more fun and easier to do so. Sit tight while I share my recipe with you.
- Ugu (pumpkin leaves)
- Water leaves
- Fish (mackerel)
- Yellow and red bell peppers
- Turmeric and ginger
- Palm oil
- Wash and blend the turmeric, ginger, onions, peppers and crayfish. Season with salt, and boil it with the beef, liver and ponmo. I do this instead of boiling separately so – the meat used can soak up all the flavours and I have less water (because of the water leaves).
- As the beef and liver get tender, add the stockfish (wash the stockfish with hot water) and palm oil. Because the turmeric already adds colour to the soup, you don’t need to overdo it with the palm oil.
- After about ten minutes, add the fresh fish. And boil everything together.
- The vegetables come last. Now, I remove the boiled fish after a while and add it back when I’m almost done with the cooking since I know I won’t be adding anything else. This is because once the fish is cooked and soft, stirring can break it up inside the soup. If this is fine, then skip this.
- Add the water leaves, stir for about 2 minutes and add the pumpkin leaves. Steam for 5 minutes (and remember to add back the fresh fish 😁).
That is it! You are now a master in the art of making delicious edikaikong soup.
The wheatmeal was made using whole wheat flour, plantain flour and millet flour.