Edikang ikong
Edikang ikong, from above
Non vegCalabar

Edikang ikong

A rich vegetable soup of ugu and waterleaf with meat, fish and palm oil. Calabar's pride.

70 minTime
41 gProtein each
mediumSpice
Calabar's soup2 chapters · 1 min read

Make it your way

Grandma's wayUgu, waterleaf, meat, fish, periwinkle and palm oil.
The original
448kcalsame
41 gproteinsame
4 gfibresame
70minutessame

Classic edikang ikong.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Spinach500 g fluted pumpkin leaves (ugu) or spinach, sliced
Malabar spinach400 g waterleaf or Malabar spinach, sliced
Beef500 g, cubed
Dried salted fish1 stockfish or smoked fish, flaked
Prawns (shrimp)150 g periwinkles or prawns
Ground dried crayfish (ground dried shrimp)2½ tbsp
Red palm oil½ cup
Onion1, chopped
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)2, blended
Stock cube (bouillon cube)1 cube
Saltto taste

Method

4 steps
  1. 1Boil the beef with onion, stock cube and salt in very little water until tender. Add the fish.
  2. 2Add the palm oil, pepper, crayfish and periwinkles and simmer 5 minutes.
  3. 3Add the waterleaf and cook 3 minutes, then the ugu and cook 3 more, stirring.
  4. 4Check salt and take off the heat.
Serve it like this

Serve in a deep bowl with meat and seafood on top, with pounded yam, fufu or eba alongside.

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Make it a meal

What goes with Edikang ikong: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Pounded yam50 min
On the side Eba10 min
On the side Fufu50 min
To drink Zobo40 min
Something sweet Sakkarai pongal45 min
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