Edikang Ikong (Vegetable Soup)
Edikang Ikong is a traditional Nigerian soup made with a combination of green leafy vegetables such as waterleaf and fluted pumpkin leaves, along with assorted meats, fish, and other ingredients. It's a popular dish in the Efik and Ibibio tribes of Nigeria and is known for its delicious and nutritious combination of flavors.
Ingredients
- 2 bunches fluted pumpkin leaves (ugu)
- 1 bunch waterleaf
- 500 g assorted meats beef, goat meat, or tripe
- 1 medium-sized smoked fish
- 2 tablespoons palm oil
- 2 tablespoons ground crayfish
- 1 small onion chopped
- 2 scotch bonnet peppers chopped
- Seasoning cubes salt to taste
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 239kcal (12%)Carbohydrates: 6g (2%)Protein: 30g (60%)Fat: 11g (17%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 90mg (30%)Sodium: 162mg (7%)Potassium: 640mg (18%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 2483IU (50%)Vitamin C: 28mg (34%)Calcium: 127mg (13%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
