Edikang Ikong Soup
Photo: Aderiqueza, CC BY-SA 4.0
Edikang ikong is a leafy Nigerian soup from the Efik people, built on a generous mix of beef, dryfish and periwinkles. Its two greens, waterleaf and pumpkin leaves, go in at the very end and cook only briefly, so they stay tender and bright in the palm oil broth. Crayfish and chile add depth and heat. Scoop it up with eba, semo, amala or pounded yam.
Instructions
Put the cut beef, dryfish, onions and seasoning cube in a pot and pour in just enough water to cover them. Boil until the beef is tender when you press or pierce a piece.
Stir in the palm oil, ground crayfish and ground chile pepper. Let the pot boil for a few minutes so the oil and seasonings blend into the broth.
Add the periwinkles, the chopped waterleaf and the chopped pumpkin leaves, then season with a pinch of salt to taste. Cover the pot and cook for a few minutes, until the leaves have wilted and softened.
Serve the soup hot with a swallow of your choice, such as semo, eba, amala, cassava fufu or pounded yam.
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