In Africa, food is the fastest way to a mans heart. He can get sex anywhere, but good food will keep him coming back.

Some millennial men seems to be a bit ok with the millennial wifey kind of fast food, but most men still love awesome swallow especially when they are at home.

A bowl of pounded yam, fufu or eba with a nicely prepared bowl of vegetable base soup can woke that side of him that seem to be gone due to everyday stress.

There are a lot of vegetable soup out there, but so far, Edikaikong Soup seem to be the real vegetable soup. By Edikaikong Soup, I mean the vegetable soup made by the Ibibios or Efiks people of South South region in Nigeria.

The soup involves a lots of preparation and honestly, requires one to be a very good mood to get the consistency right.
It's delicious, nutritious, and full of essential vitamins only when eating fresh.

So here's my hands down recipe from my grandma on how to make a tasty Edikaikong soup.

I kg 5 bunch of Pumpkin leave (Ugwu), 500 g water leaves, 2 handful Ntong (scent leaves or Effirin, I kg Assorted Meat, Ponmo, 200 ml (2 cups) Palm oil, I medium onions, I Cup of periwinkles, Head I Large stockfish, 2 Medium Sized Smoked Fish, 6 fresh Yellow pepper (pounded), I Cup pounded Crayfish, 1/2 Cup Dried Shrimps (slightly pounded), 1 tbs black Pepper, 2 stock cubes, Salt.

Steps
Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.

Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stock fish head and cook... Make sure the meat stock is almost Dried...we don't need water in the soup, cause the water leaves and palm will generate stock for the soup.

Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you don't over cook the water leaves)

Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins

Lastly, according to my Grandma's recipe, you add the pounded Crayfish and taste for salt, give it a stir and that's it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)

Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.

If you are too busy to prepare a bowl, you can order for edikaikong soup online and Soup Embassy will deliver it to your home in Lagos or Abuja

thanks for sharing, but i didn't know scent leaf is used for vegetable soup

Nice 1 buh dez no picz to show it

Thanks for sharing

Personally I don't cook my pumpkin leaf, after all my ingredients have been mixed and well cooked, I re-waah my pumpkin leaf with boiled hot water, when I bring down my pot and turn off the cooker I now add the said leaf
The beauty of edikakong is eating it when the leaf is still fresh. Cuz cooking it for 5mins will kil all the nutrients in the pumpkin leaf.

But the soup is Bae any time any day

lilyheaven:
thanks for sharing, but i didn't know scent leaf is used for vegetable soup

I was surprised too

Scent leaf is not an ingredient for edikaikong.

Nice one.

SoupEmbassy:
In Africa, food is the fastest way to a mans heart. He can get sex anywhere, but good food will keep him coming back.

Some millennial men seems to be a bit ok with the millennial wifey kind of fast food, but most men still love awesome swallow especially when they are at home.

A bowl of pounded yam, fufu or eba with a nicely prepared bowl of vegetable base soup can woke that side of him that seem to be gone due to everyday stress.

There are a lot of vegetable soup out there, but so far, Edikaikong Soup seem to be the real vegetable soup. By Edikaikong Soup, I mean the vegetable soup made by the Ibibios or Efiks people of South South region in Nigeria.

The soup involves a lots of preparation and honestly, requires one to be a very good mood to get the consistency right.
It's delicious, nutritious, and full of essential vitamins only when eating fresh.

So here's my hands down recipe from my grandma on how to make a tasty Edikaikong soup.

I kg 5 bunch of Pumpkin leave (Ugwu), 500 g water leaves, 2 handful Ntong (scent leaves or Effirin, I kg Assorted Meat, Ponmo, 200 ml (2 cups) Palm oil, I medium onions, I Cup of periwinkles, Head I Large stockfish, 2 Medium Sized Smoked Fish, 6 fresh Yellow pepper (pounded), I Cup pounded Crayfish, 1/2 Cup Dried Shrimps (slightly pounded), 1 tbs black Pepper, 2 stock cubes, Salt.

Steps
Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.

Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stock fish head and cook... Make sure the meat stock is almost Dried...we don't need water in the soup, cause the water leaves and palm will generate stock for the soup.

Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you don't over cook the water leaves)

Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins

Lastly, according to my Grandma's recipe, you add the pounded Crayfish and taste for salt, give it a stir and that's it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)

Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.

If you are too busy to prepare a bowl, you can order for edikaikong soup online and Soup Embassy will deliver it to your home in Lagos or Abuja

True Jossyfine. Overcooking can drain nutrients. But what am imagining is eating it half cooked

Jossyfine:
Personally I don't cook my pumpkin leaf, after all my ingredients have been mixed and well cooked, I re-waah my pumpkin leaf with boiled hot water, when I bring down my pot and turn off the cooker I now add the said leaf
The beauty of edikakong is eating it when the leaf is still fresh. Cuz cooking it for 5mins will kil all the nutrients in the pumpkin leaf.

But the soup is Bae any time any day

SoupEmbassy:
In Africa, food is the fastest way to a mans heart. He can get sex anywhere, but good food will keep him coming back.

Some millennial men seems to be a bit ok with the millennial wifey kind of fast food, but most men still love awesome swallow especially when they are at home.

A bowl of pounded yam, fufu or eba with a nicely prepared bowl of vegetable base soup can woke that side of him that seem to be gone due to everyday stress.

There are a lot of vegetable soup out there, but so far, Edikaikong Soup seem to be the real vegetable soup. By Edikaikong Soup, I mean the vegetable soup made by the Ibibios or Efiks people of South South region in Nigeria.

The soup involves a lots of preparation and honestly, requires one to be a very good mood to get the consistency right.
It's delicious, nutritious, and full of essential vitamins only when eating fresh.

So here's my hands down recipe from my grandma on how to make a tasty Edikaikong soup.

I kg 5 bunch of Pumpkin leave (Ugwu), 500 g water leaves, 2 handful Ntong (scent leaves or Effirin, I kg Assorted Meat, Ponmo, 200 ml (2 cups) Palm oil, I medium onions, I Cup of periwinkles, Head I Large stockfish, 2 Medium Sized Smoked Fish, 6 fresh Yellow pepper (pounded), I Cup pounded Crayfish, 1/2 Cup Dried Shrimps (slightly pounded), 1 tbs black Pepper, 2 stock cubes, Salt.

Steps
Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.

Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stock fish head and cook... Make sure the meat stock is almost Dried...we don't need water in the soup, cause the water leaves and palm will generate stock for the soup.

Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you don't over cook the water leaves)

Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins

Lastly, according to my Grandma's recipe, you add the pounded Crayfish and taste for salt, give it a stir and that's it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)

Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.

If you are too busy to prepare a bowl, you can order for edikaikong soup online and Soup Embassy will deliver it to your home in Lagos or Abuja

And no pics?

Jossyfine:
Personally I don't cook my pumpkin leaf, after all my ingredients have been mixed and well cooked, I re-waah my pumpkin leaf with boiled hot water, when I bring down my pot and turn off the cooker I now add the said leaf
The beauty of edikakong is eating it when the leaf is still fresh. Cuz cooking it for 5mins will kil all the nutrients in the pumpkin leaf.

But the soup is Bae any time any day

na so most Akwa Ibom people dey cook.
You must be one. abadie?

SoupEmbassy:
In Africa, food is the fastest way to a mans heart. He can get sex anywhere, but good food will keep him coming back.

Some millennial men seems to be a bit ok with the millennial wifey kind of fast food, but most men still love awesome swallow especially when they are at home.

A bowl of pounded yam, fufu or eba with a nicely prepared bowl of vegetable base soup can woke that side of him that seem to be gone due to everyday stress.

There are a lot of vegetable soup out there, but so far, Edikaikong Soup seem to be the real vegetable soup. By Edikaikong Soup, I mean the vegetable soup made by the Ibibios or Efiks people of South South region in Nigeria.

The soup involves a lots of preparation and honestly, requires one to be a very good mood to get the consistency right.
It's delicious, nutritious, and full of essential vitamins only when eating fresh.

So here's my hands down recipe from my grandma on how to make a tasty Edikaikong soup.

I kg 5 bunch of Pumpkin leave (Ugwu), 500 g water leaves, 2 handful Ntong (scent leaves or Effirin, I kg Assorted Meat, Ponmo, 200 ml (2 cups) Palm oil, I medium onions, I Cup of periwinkles, Head I Large stockfish, 2 Medium Sized Smoked Fish, 6 fresh Yellow pepper (pounded), I Cup pounded Crayfish, 1/2 Cup Dried Shrimps (slightly pounded), 1 tbs black Pepper, 2 stock cubes, Salt.

Steps
Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.

Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stock fish head and cook... Make sure the meat stock is almost Dried...we don't need water in the soup, cause the water leaves and palm will generate stock for the soup.

Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you don't over cook the water leaves)

Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins

Lastly, according to my Grandma's recipe, you add the pounded Crayfish and taste for salt, give it a stir and that's it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)

Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.

If you are too busy to prepare a bowl, you can order for edikaikong soup online and Soup Embassy will deliver it to your home in Lagos or Abuja

Scent leaves... hmmmm