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Edikang Ikong

Name: Edikang Ikong
Total time: 1h
Yield: 6 servings
Cuisine: Nigeria
Ingredients: 4 cups shredded ugu (fluted pumpkin) leaves; 3 cups chopped waterleaf; 1/2 cup palm oil; 500g assorted beef, tripe and ponmo, pre-boiled; 200g smoked fish, 100g stockfish, soaked; 200g periwinkles in shell (optional); 2 tbsp ground crayfish, 2 scotch bonnets blended, stock cubes, salt

The luxurious Efik vegetable soup of fluted pumpkin (ugu) and waterleaf, packed with assorted proteins and very little water — vegetables cook in their own juice.

1h 6 servings Medium

Ingredients

• 4 cups shredded ugu (fluted pumpkin) leaves
• 3 cups chopped waterleaf
• 1/2 cup palm oil
• 500g assorted beef, tripe and ponmo, pre-boiled
• 200g smoked fish, 100g stockfish, soaked
• 200g periwinkles in shell (optional)
• 2 tbsp ground crayfish, 2 scotch bonnets blended, stock cubes, salt

Method

Step 1 of 425%

Place meats, stockfish, smoked fish, periwinkles and pepper in a pot with very little stock; simmer 5 minutes.

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1
Place meats, stockfish, smoked fish, periwinkles and pepper in a pot with very little stock; simmer 5 minutes.
2
Add palm oil, crayfish and stock cubes; cook 5 minutes until palm oil deepens.
3
Add waterleaf first, cook 3 minutes — it releases liquid.
4
Stir in ugu, season, cook 3 minutes only, and serve with pounded yam or garri.