Edikang Ikong is a vegetable soup that is popular in southeastern Nigeria. It consists of beef and dried fish, bush meat, crayfish, shaki (beef tripe), kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle, palm oil, salt and pepper. Because the ingredients can be costly, this dish is usually saved for important occasions.
Thank you ChiChi for the recipe.
- 350 g beef or smoked turkey precooked
- 300 g cow feet precooked
- 350 g stock fish precooked
- 1 piece African style dried fish deboned and washed thoroughly (optional)
- 1/4 cup crayfish coarsely blended
- 5-6 cups meat stock
- 1 large onion finely chopped
- 1-1/2 cup Palm oil
- 1 Tbsp ground Cameroon pepper or 2 Habanero peppers
- 226g (8oz) Fresh Kale vegetable chopped
- 907g (32 0z) Frozen Spinach completely thawed and all liquid squeezed out
- Salt and/or bouillon powder to taste
Bring meat stock to a boil, Add ground crayfish and dry pepper.
Pour Palm oil in a clean sauce pan over medium heat. When oil has heated up, pour chopped onions in. Stir and sauté for a minute.
Pour pre cooked meats into boiling meat stock. Then pour in the palm oil and sauteed onion mix.
Stir in, taste and adjust for seasoning accordingly. Cover pot and allow to simmer for about 2 minutes.
Stir in your completely defrosted and squeezed spinach, allow to simmer for about a minute, then stir in the chopped kale leaves.
Turn off heat and allow vegetable cook in residual heat.
Serve with any swallow foods of your choice. I served mine with oatmeal swallow.
Edikang Ikong is not a watery soup, so you have to go easy on the meat stock. Squeezing out the water from the thawed spinach is vital to your water control in the soup.
You can start with 4 cups, adding the 5th and 6th cup as the recipe progresses using your discretion.
For this recipe, more oil is better but you can use less based on your dietary needs.