Edikang Ikong is a Nigerian vegetable soup made with fluted pumpkin leaves and water leaves. This recipe shows how to cook Edikang Ikong soup.
1 big bunch fluted pumpkin(properly cut)
2 small bunches water leaves(properly cut)
1 onion
1 cup crayfish
Pepper (Yellow and red scotch bonnet)
3 seasoning cubes
1 cup palmoil
Meat
Kpomo
Dried fish
Stock fish
Salt to taste
Place washed meat, kpomo, stock fish and dried fish in a pot. Put in some water, one seasoning cube and some salt. Bring to a boil. The water should be small because Edikang Ikong does not require much water.
Blend pepper, onion and crayfish together. Pour this Mix into the meat pot when it is almost ready.
Add palm oil. Add the remaining seasoning cubes. When the liquid in the pot is almost dry, add water leaves, stir and allow to cook for about 2 to 3 minutes. Add the fluted pumpkin leaves, stir properly and correct seasoning. Let the leaves cook for about five minutes before turning off the heat. If you like your leaves a little more cooked, you can let them cook for a little longer.
Serve with semovita, eba, pounded yam or any swallow of your choice.
Kitchen Tip: Sprinkle a little salt on the cut ugu leaves a let stand for some minutes. Squeeze the leaves and you'll notice some water coming out. This will reduce the amount of liquid you have in your Edikang Ikong.