The Nigerian Edikang Ikong soup or simply
Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross
River states of Nigeria. It is a general notion that the Edikang Ikong
soup is very nutritious and this is very much so. Prepared with a
generous quantity of pumpkin leaves and water leaves, this Nigerian soup
recipe is nourishing in every sense of the word.



Ingredients

3 bunches of chopped pumpkin leaves (ugwu)

1 bunch of water leaves

3 cups beef/kpomo/shaki/goat meat

2 tablespoons crayfish

1/2 cup palm oil

2 medium onions

1 cup of periwinkles (optional)

2 Knorr cubes

Preparation Method

Add the meats and boil with salt,
pepper, 2 Knorr cubes and half of an onion. Boil the meats separately
because of different cooking times. Cook all meats until tender and
there is little to no water left in the pot. 30-50mins.

Once the water is dry, add the crayfish,
pepper and palm oil and stir into the meat. If using periwinkles, add
them at this time and stir. Cook for 5 minutes. Add the waterleaves/efo,
stir and cook for 3 minutes.

Add the pumpkin leaves (ugwu) and cook
for 5 more minutes. Check for seasoning and add more salt if needed.
Stir often so it does not get burned. Do not add water. The palm oil is
the only liquid in this soup.

Once ready serve with pounded yam, garri or semolina



Source: Palmchat App

Will you marry me?

I receive lots of updates from palmchat app,and I have never seen this,I'll give it a try ..tank u

Maybe because I'm from that part of the country, I get this mindset that there's nothing really hard in cooking this and other soups. Nice one @op