I have written about Edikang Ikong before, but I didn’t like the pictures at all. It was during the early days of the blog, and I always cringed when I saw them. So, this past sunday I decided to redeem myself, and cook one of my favourite soups again, so I could take better pictures I will be proud of. Oh, the correct spelling is Edikang Ikong, even though for many of us who are not Efik, we pronounce and probably write it as Edikaikong. Lol.
My mum taught me how to make this soup. Her Calabar friend in turn taught her. When I relocated to Abuja for work. Providence brought this beautiful Calabar woman across my path, and she further updated my knowledge. She is one of my cooking heroes. She taught me how to prepare Ekpang Kukwo, Egusi the Calabar way, Afang Soup and some other Calabar dishes.. I discovered the Atama leaf through her. Apparently Banga Soup in the Calabar culture is called Atama soup because of the addition of the Atama Leaf. Deltans on the other hand use bitterleaf. My grandma would probably call me a traitor in our language, for developing a personal preference for the Atama leaf over bitterleaf.
According to my Calabar friend, there are lots of wrong ways to make Edikang Ikong. Using waterleaf and Ugwu doesn’t necessarily mean it is Edikang Ikong. Here are some of the misconceptions she corrected me on
- Some people say the ratio of Ugwu to waterleaf must be higher in favour of Ugwu (pumpkin leaf). Wrong. It’s actually the other way around. Joy says all those fake Calabar people that annoy her. She’s so good, she can tell by tasting it, if ugwu has a higher ratio.
- Some people fry the waterleaf in palm oil. Also wrong
- Some people use blended pepper – combo of tomatoes, tatashe and rodo. Wrong. Otherwise you are making Efo Riro. Preferably use Yellow Rodo, if you can find. That’s just perfect. Because of Edikaikong, I stock up on loads of Yellow Rodo anytime I travel home.
- Some people add both vegetables at the same time, or in very quick succession. Wrong. Waterleaf comes first, so it can leach out its water content. The Ugwu leaf is now introduced to mop up some of that water.
- Edikaikong is NOT a watery soup. Maybe not as dense as Afang, but if you are left with the vegetables swimming in liquid you’ve done something wrong. Most likely, you have used too much beef stock. Water leaf is basically called that due to its water content. So, you boil your meat, till most of the stock has been absorbed into the meat. The water content of the water leaf, will leach out the flavour of the stock from the meats.
- Some people use too much palm oil. Depending on the volume of vegetables, you just need 2 cooking spoons maximum. If oil starts to float on the surface in the pot (like Yoruba soup – her own words), you’ve missed your way (her words)
- Some people use onions. Noooooooo
Hint Joy taught me – If you season your meat properly, and let it absorb most of the stock, you may not even need to use seasoning cubes. Crayfish and stockfish will do just fine, but if you feel you have too, fine. I’ll say, it took me many many trials on my own to get to the point where I don’t need to add seasoning cubes.
When you add the pumpkin leaves (Ugwu), it must be very dry. If you have a salad spinner, this can help or simply roll the leaves in a dish towel
I know ugwu can be difficult to find, so I’m not going to knock down the people who use spinach as a substitute. I tried it one day out of curiosity, and I didn’t like the result. Personal preference maybe.
Joy, this is for you. I hope I’ve done you proud.
What you will need
3cups of Ugwu (pumpkin leaves)
5cups of Waterleaf
1 cooking spoon of Ata Rodo – preferably Yellow pepper if you can find
500g Assorted Meats
150g Periwinkle
100g Pomo – cow skin
100g Stockfish
1 medium size Smoked Fish – I used Eja Osan
1 cup of smoked whole Crayfish – what we call red crayfish
1 cup of fresh King Prawns
So, here we go
1. Season and boil your meats with stockfish. I use beef, goat meat, saki (cow stomach), and cow leg. Add just enough water to cover the meat, and bring to a boil. Depending on how tough the meats are, this volume of water should be enough. Watch it closely though.
2. Just before the meats are tender, add shredded smoked fish and pomo. This is to soften the fish and infuse some of that smokey flavour into the stock. Adding the pomo too will allow it to soften, making it easier to chew.
Dooney’s Kitchen Tip: When you meats are tender, you should be left with a little stock. About half a cup worth. If you have more than that, decant into a bowl and keep aside. Remember, stock is the worst offender for making Edikai kong.
3. Add a cooking spoon or two of Palm oil into your pot of meat, let it boil till the Palm Oil dissolves into the stock
then add the blended Rodo and let it dissolve too. The Yoruba part of me loves this soup hot, so I tend to add 2 cooking spoons of pepper.
4. Add the periwinkle and waterleaf, and stir. Cover the pot, lower the heat and let this steam for 5 minutes.
Don’t worry if it looks like the waterleaf has taken over the pot. The steam will sweat it down.
5. Add blended crayfish. Dooney’s Kitchen Tip: I rinse my crayfish in water to remove the dirt and I blend with about 1- 2 tablespoons of water. Let this cook for another 2 – 3 minutes, then taste the difference in the liquid left in the pot. Crayfish amps up the flavour immensely, you may not need seasoning cubes
6. Add the Ugwu, give it a stir, and let it cook for another 5 minutes. Stir and taste for salt. If you need more add a little. If you are itching to add a seasoning cube, you can, but why don’t you try adding more crayfish instead. Trust me, seasoning cubes have nothing on crayfish. Add a little more crayfish, stir, cover the pot and just wait an extra 2 minutes or so.
……..and that’s it really. It is a very simple soup, yet very very very delicious.
……..and that’s a wrap
So, there you have it – My version of Edikaikong. To the Calabar people that gave the world this dish. I hail oooooooo.
Nigerian food can be fancy. it is all in the presentation
Dooney, did u do anything to the waterleaf before adding it aprt from washing it; was it shredded?
Yes, it was already shredded. I washed it, and squeezed out as much water as I could. I also recommend, spreading it out on a tray for a bit, rather than squeezing out all the nutritious components. I hope that helps
Would using a salad spinner do the trick also?
A salad spinner would do the trick, but unlike with lettuce and other leaves used for salad, their leaves are much tougher than water leaf. Using a salad spinner will work, but you will drain out some of the nutrients, which is why I air dry instead. Just for a few minutes
Hello Dunni, I saw you added the periwinkle with the shells. I thought it should be removed from the shells?
Hi Prisca, you can eat Periwinkles two ways. With or without the shell. With the shell, you chop off a large chunk of the tip by whacking it with a big knife. This exposed the end, which will be sucked out while eating. That is the truly native way of eating Periwinkle
Wow! Thanks
You are welcome
lovely.. ur recipes have inspired me so much
Aaaw, thanks Lola. Your tummy and tastebuds will thank you for it. I hope you try them out
What’s the difference between yellow and red rodo? Is it in the taste?
Yes there is. The yellow version has a slightly different flavour
Dunni, thanks for the recipes. I made both the edikang ikong n afang soups this weekend n they were superb. Keep it coming
Thanks Iphie. Edikang Ikong and Afang soup in one weekend. You are a pro. Well done.
OMG I really loved it. I have seen all the mistakes I made and will correct dem. thanks dooonely kitchen
Aaaaaw, well done dear
I am making this next weekend, my husband and I are having a Calabar dude over who has not been home for years and is very much single and since I am trying to play match maker I hope I can first impress him with this. I love cooking,and since finding you and your website you have broaden my skills to include local Nigerian dishes like the gbegiri and buka stew but this is the very first time I am attempting making anything Calabar so I hope I am able to do it,(fingers crossed) I know people from that region are well known for their soup cooking skills. Wish me luck, I will let you know how it goes with pictures ( if it turns out good)
It will turn out good, you’ll see. I will be awaiting your feedback. All the best
So I forgot to take pictures but the Edikang Ikong was a huge success. My guest had requested some to take home so he could have it with Eba…This week the hubby has requested Banga…Hope that turns out just as good. I add Snail to my Edikang Ikong.
It will turn out well. Well done with the Edikang Ikong. Snail works very well with it. Lucky you, finding snails. it is a rare commodity and very expensive one at that. Please let me know how the Banga soup turns out
Thanks so much Dooney.Am so much hungry 4 ds soup nwwwwwwww.I’l get my hands on ds one of ds days.I op it turns out good.I don’t think yellow ata rodo is here in Nigeria coz av not seen one b4.Can ata rodo(red)go it instead?
Actually you can get the yellow rodo variety in Nigeria. Ask the calabar or Ibo women in the market. If you can’t find any, use the red variety. I hope that helps
Well done Dunni. But dont u use salt?? Esp if ur not using any cubes….
Yes I do, but sparingly because crayfish and smoked fish have enough salt in them, and when cooking soup Edikang Ikong in particular. You can go overboard with salt at the slightest additions. So, wait until you are almost done to re-salt if necessary. I hope that helps
Thanx a lot Dunni.My husband I’d from calabar and I’m definitely making him Edikaikong this weekend.Im sure he will love me more for that.Lol
Wonderful, please let me know who it turns out
Dooney,
i’ll like to say a big thank you for increasing my interest in cooking!! I haven’t been one to like to cook…but your recipes make cooking enjoyable. I actually look forward to trying new things off your blog. My hubby wonders what I am making next and keeps telling me to save the recipes..God forbid you take the blog off or something…lol
I just finished making the ayamase and edikang ikong!!!! OMG! i can’t believe I made them myself!..like is this really me???
I did note the following – your edikaikong (lol) recipe did not state when to add the prawns though…i just threw in cooked shrimp at the end when i noticed your pictures had shrimp in them.
Also, how many ata rodo is the equivalent of one spoon…i used 4 ata odo and it came out great.
Thanks you are the best!!!
Aaaaaaw, loved reading your comment. The blog isn’t going anywhere o, it will even get bigger by His Grace. I will amend the recipe about the prawns. Well done. roughly 2 or 3 makes 1 spoon but at the end of the day, your tolerance of pepper will decide. Well done again
This reader shared my thoughts o, I am always afraid that you may one day take your blog away 🙁 so I am also guilty of either saving or printing out your recipes 🙂 please do write us a book so, we have that handy in our kitchen and our fear can go away 🙂
I can’t get ugu or water leave in my area, any suggested alternatives?
You truly have rekindled my love for cooking, thanks for your great work.
Thanks
Lol. Thanks for the compliments. The book is in the plan o. Timing is up to The Lord o. Try Kale and spinach
okay, im back and im making this soup this weekend, the success of my gbegiri as washed off the boo a bit and hes looking at mi like, okay whats next nah.. hian.lol, so I want to make edikai ikong(im Yoruba so i should miss d spelling, shrug, flips hair). ehen straight to the koko, im confused on the amount of pepper o, in efo we know the pepper covers the veg well, does it mean that its the veg that takes the lead with this soup. then please whats waterleaf in naija language,if I dnt find what will I use, one more thing.. please pray for me.lol. thank you ..
Lol. Keep the fire going please. Lol. Pepper in edikang Ikong is not the main the main, edikang is different from efo riro. All you need is just ata rodo, preferrably the yellow one. The number you use will depend on your tolerance for spicy food. I hope that helps
Water leaf is gbure in yoruba
Made this with the spinach and kale like we discussed…. ‘Twas lovely. Didn’t have periwinkle and didn’t use stock fish as my hubby doesn’t like it… But it was lovely. I added the spinach before the kale, next time I think I will make it the other way round. You are right it is a pretty simple soup to make, no boiling pepper etc. Thanks again. I was up till 2 am last night, making this, fish stew ( all with tips I have picked from your dishes) and Teri’s bread…(in a bread machine though)
And I really enjoyed every minute of it. Thanks for renewing my love for cooking.
Oh girl, really, I am going to try it. I was actually waiting for your feedback. Technically since spinach is replacing water leaf, you should actually put the spinach in first and then Kale later, since it is the substitute for Ugu leaves. Edikang Ikong is quite simple to prepare. Really lovely to read this comment from you. You are most welcome
Hi Dooney! I just finished making this soup now but I had a lil more water than yours turned out, tasted good though. I intend trying it out again.Thanks for inspiring us all, you’re truly a blessing.
I saw the picture. Very lovely. Well done
You make me look forward to weekends now just so I can try something from your page even with my crazy schedule. Married to a calabar man and made Edika ikong for him this weekend and he asked if I was planning on opening a restaurant now ? Thank you Dunni
Coming from a Calabar man, yaaaaaaaaaaaay my work is done. You and I should just open that restaurant together. Really happy to read your feedback. Well done
thanks alot, you have made great help and corretions
You are welcome Halla. Please let me know how yours turns out
Dunni. Well done with the blog. I am a regular reader and have tried a number of recipes and they turned out well.
I was having an argument with my husband and Nanny about the proportion of water leaf to ugwu for this soup and I just had to check your blog and found out I was right.
They were actually making me feel like I have been cooking it the wrong way because they said the ugwu should be more.
My husband cooks well and Nanny is from Akwaibom so they felt they knew what they were saying.
Sorry jare for the rant. Keep up the good work.
Lol. No worries. You were right all along. Keep cooking as you were. Glad I could help
Hi dooney, tried edikang ikong d 1st time, not ur recipe, dint turn out nice. Now, using ur recipe, I gorrit! *dancing now*. D crayfish flavour, yum! Thanks, so happy!
Aaaaaw, well done Oluyemi
THANK YOU!!!!! For the first time EVER I made this soup and it turned out fantastic!!! I’m so happy, wish you could taste it for the final seal of approval lol.
One question though, is it ok to use frozen Waterleaf and frozen Pumpkin leaves? I bought fresh ones and it took forever to pick them, wash them and cut them.
I would advice fresh seriously, you would prefer it. Try and remember how this tastes, and then try it with frozen veggies, you would notice a markable difference in taste.
Hi Dunni,so I’ve been making Edikang ikong 4 sumtym but never knew i didn’t need to add onions.. I followed a recipe i found online and they said to add like 8 cooking spoons of palm oil.. I’m going to make it again using ur recipe
8 cooking spoons of palm oil? Yikes. Waaaaaay too much. Please try my recipe and taste the difference. I will be looking forward to your feedback
Dunni darl,i have tasted the difference.. I cooked Afang and Edikang Ikong soup using ur recipes.. It was Amazeballs!!! The boo kept thanking me.. I felt like a pro.. Thank you so much.. i’m officially ur new stalker
You know I was waiting for your comment. Yaaaaaaaay, I am pretty chuffed to read it turned out great
Thank you for the compliments.