I woke up with an excruciating stomach pain that had me curling back into bed and praying for a quick relief! I drank a good quantity of water and after a while, it began to let up. The pain remained for a few hours but not as severe as it was initially and i was finally able to move around to get things done.
Its one of those things that happen that make you remember that waking up in the morning in good health is such a blessing and being able to just wake up, get up and go is definitely a privilege and one that’s not to be taken for granted. 🙂 So glad that i can actually smile!
Edikang Ikong is right up there as one of my favorite soups to make and also to eat! Fresh green vegetables (water leaf and fluted pumpkin leaves) come together with various small bites of meat/seafood keeping every scoop of soup interesting and with the full flavor of red palm oil! Even without all the “particulars” by way of meat and seafood, i still love the wholesome fresh taste of Edikang Ikong Soup! My favorite accompaniment for this – Boiled Old Yam! Not pounded yam or rice or any other swallow, just boiled yam and a little boiled plantain sometimes! 🙂
While making this, i tried to remember who i learnt Edikang Ikong soup from and i realized it was from my good friend and sister from another mother Susan (who is from Cross River where this soup originates), guess where? In far away London not even in Naija! 🙂
While i was a struggling student cutting my teeth at culinary school, Susan was an angel and through her, i lived with another angel called Linda and it always felt like i was with family which made my time at school a happy time. I chose to do a 1 hour commute and a 25 minutes walk to school everyday, Monday to Friday, from Elephant and Castle, London to Woking, Surrey just so that i wouldn’t be lonely and be among great people. So one of those days, i went visiting Susan and she was making Edikang Ikong, i silently watched her and the soup was of course delicious! When i came back to Nigeria, making it just came naturally! Every time i make it, i always get rave reviews! Not bad for such a simple and straight forward soup! Thank you Susan, i owe you big big time and its not just for showing me how to make Edikang Ikong, its also for you and Linda being so big-hearted! 🙂
If you are abroad and can’t get your hands on water leaves you can substitute with Spinach. Ugu (fluted pumpkin leaves) can be substituted with collard greens, kale or turnip greens
- 8 cups washed and chopped Water Leaves (About 700 grams)
- 50 grams Stock Fish pieces (Soaked in water)
- 500 grams Beef Chunks, Cooked
- 2 Large Pieces of Cow Skins/Kpomo (165 grams, cooked soft and cut into cubes)
- 1 tsp Salt
- 4 Stock Cubes (About 4 grams each)
- 4 tbsp Crayfish
- 11/2 tsp Ground Dry Pepper
- 8 cups washed and chopped Ugu/Fluted Pumpkin Leaves (About 320 grams)
- 100 grams Periwinkles (Unshelled and eye/dark round rings removed)
- 200 mls Red Palm Oil
- Put chopped water leaves into a large pot or sauce pan and place over medium high heat.. Add drained stock fish pieces and cook until all the liquid from the leaves dry out. Add cooked beef chunks, cubed cow skins, salt, crushed stock cubes, crayfish and dry pepper. Stir well until all the ingredient are well incorporated. Allow to cook for an additional 5 minutes or until properly heated.
- Stir in chopped ugu and periwinkles and allow to heat through just until piping hot, you don't want to cook too long as you want the vegetables looking bright and fresh. Stir in the palm oil, taste and adjust seasoning then take off the heat. Serve with rice, swallow/fufu, boiled yam, boiled plantain or your choice of accompaniment.