Edikaikang Soup
Dive into the rich and vibrant flavors of Edikaikang Soup, a traditional Nigerian delicacy that hails from the Efik and Ibibio cuisines of Cross River and Akwa Ibom states. This nutrient-packed soup is a harmonious blend of tender beef, goat meat, stockfish, and kpommo, accompanied by the earthy sweetness of waterleaf and the bold, slightly bitter notes of ugu (fluted pumpkin leaves). The addition of periwinkles lends a unique seafood essence, while aromatic palm oil, crayfish, and scotch bonnet peppers layer the dish with irresistible heat and depth. Perfectly seasoned with onions and seasoning cubes, this quick and flavorful recipe comes together in just 90 minutes, promising a hearty and satisfying meal. Best served hot with traditional swallows like fufu, pounded yam, or eba, Edikaikang Soup is a celebration of authentic Nigerian flavors and wholesome comfort.
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Recipe Information
Ingredients
- 500 grams Beef
- 300 grams Goat meat
- 200 grams Stockfish
- 200 grams Kpommo (cow skin)
- 200 grams Periwinkles
- 300 grams Waterleaf
- 200 grams Ugu (fluted pumpkin leaves)
- 150 ml Palm oil
- 2 tablespoons Crayfish
- 2 Scotch bonnet peppers
- 1 medium Onion
- 2 Seasoning cubes
- 1 teaspoon Salt
- 500 ml Water
Instructions
Begin by preparing the ingredients: wash the beef, goat meat, and stockfish. Cut them into bite-sized pieces, and set aside.
Clean the kpommo and cut it into smaller pieces as well.
Submerge the periwinkles in warm water, and wash them thoroughly to remove any sand or dirt.
Wash and shred the waterleaf and ugu leaves and set them aside.
Chop the onions and scotch bonnet peppers. Set aside.
In a large pot, combine the beef, goat meat, stockfish, and kpommo. Season with salt and add one of the seasoning cubes.
Add half of the chopped onions and 250 ml of water. Cover and cook on medium heat until the meats are tender.
Once the meats are tender, add the cleaned periwinkles to the pot.
Pour in the palm oil and allow it to heat up for about 5 minutes. Stir well.
Add the remaining onions, chopped scotch bonnet, and crayfish to the pot. Stir to combine.
Add the shredded waterleaf, stir to mix with the meat and cover the pot for about 5 minutes.
Finally, add the ugu leaves and the second seasoning cube to the pot. Stir everything together and allow to simmer for another 5 minutes.
Adjust the seasoning with salt if necessary, and ensure the vegetables are not overcooked; they should be just softened.
Serve the Edikaikang Soup hot with your choice of swallow, like fufu, pounded yam, or eba.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
