Wash and chop the fluted pumpkin leaves and waterleaf separately. Set aside.
In a pot, boil the assorted meats with some chopped onions, seasoning cubes, and salt until tender. Add the smoked fish.
Add the chopped scotch bonnet peppers, ground crayfish, and palm oil to the pot. Allow to simmer for about 5 minutes.
Add the chopped waterleaf to the pot and cook for another 5 minutes.
Finally, add the chopped fluted pumpkin leaves to the pot and stir well. Allow to simmer for another 5 minutes.
Adjust seasoning with salt and seasoning cubes as needed.
Serve the delicious Edikang Ikong soup with your choice of swallow or rice.
Enjoy!
