Edikang ikong (edikaikong), how to cook edikang ikong

This is a very nutritious and tasty soup that is traditional to the efik people of cross rivers and Akwa Ibom. 

Dare I say this is their most popular soup and one of the easier ones to attempt. When I say easy, don't think you can't get it wrong. There are lots of ways to get this soup wrong especially when you use wrong ingredients. 

The main vegetables used are water leaves and pumpkin leaves (Ugu) and the meat stock is the base so there's no frying like the other versions of vegetable soups that are popular in Nigeria.

Ingredients 

*Water leaves (wash and squeeze to remove excess water, then roughly chop)

*Ugwu leaves (don't blanch and roughly chop)

*Periwinkles

*Dried smoked fish

*Mix meat

*Liquid meat stock

*Stock cube 

*Crayfish 

*Scotch bonnet 

*Smoke prawns

*Oil (you only need a little)

Step 1. Pour the stock into a put, add in the meat, stock fish, crayfish, smoked prawns and periwinkles...

Step 2. Add in the chopped pepper, then stir... Cover pot with a lid allowing to simmer.. 

Step 3. Add in the water leaves.. Allow to cook for few mins.. 

Step 4.. Then the ugwu.. Stir and cover again. 

Step 5. Taste for seasoning, if required add some stock cubes. Allow to simmer further (not too much otherwise you over cook the vegetables).. 

All ready... I enjoyed mine with Eba #yumyum, how would you eat your's???