Edikaikong Soup Recipe

It is no news to most people that a diet rich in vegetables are an important part of an healthy diet. What may be a problem sometimes is finding a delicious recipe you and your family can enjoy. And edikaikong soup recipe easily takes care of this!

Edikaikong-soup-recipe is well sort after. Any wonder? It is highly nutritious and taste amazing. Edikiakong soup is an African vegetable soup traditionally prepared with sliced fluted pumpkin (ugu) leaves mixed with water leaves, an assorted selection of meat, stockfish, edible periwinkle, palm oil, and . Fresh fish and prawns are sometimes included where available. You can put any meat, fish or sea products you fancy, you are in charge.

Edikaikong soup is served with pounded yam, Eba, Fufu or Semovita.

Also called Edikaikon soup, it is one of the richest and most popular Nigerian soups. Originally a food of the Ibibios and Efiks of South East Nigeria, it has gained both national and international recognition.

The fluted pumpkin leaf (Telfairia occidentalis) is reputed to be highly rich in dietary iron, calcium and magnesium. It is also of great medicinal value. Research shows that this vegetable has great antioxidant capabilities, helping to restore damage to our cells and skin, protect our heart and enhance youth. It also protects against liver damage caused by agents like paracetamol and other toxins (Pak J Biol Sci. 2007 Aug 15;10(16):2682-7). No wonder eating edikaikong soup makes you fresher and younger!

The pumpkin leave is not readily available in the West (Europe and America), but may be found in it's dried form in many African food shops. It is also called the Ugu leaf. The Ibibio's call the leaf Nkong Ubong, Efiks call it Ikong Ubong the Ghanaians Krobonku and the Sierra Leonians Gonugbe. This leaf is mostly cultivated in tropical Africa e.g. Ghana and Nigeria also in Sri lanka, India, Hong Kong and Malaysia to mention a few.

If you are unable to get dried Ugu leave, you can substitute wth collard greens.

The second leaf used in the preparation of Edikaikong soup is what is called bolki in Cameron, and Waterleaf in Nigeria and many parts of the world. It is also called Talinum or Ceylon spinach (Talinum triangulare).

Like ugu leaves, waterleaf is rich in many esential vitamins. It is specifically rich in vitamin B1 (Thiamine) and vitamin B6 (Pyridoxine), both of which help in the processing of glucose in the body - hence it very good for diabetics. It is also rich in iron, magnesium, calcium and protein.

You can substitute spinach leaf for waterleaf if you live outside Africa, and can not get waterleaf for your edikaikong soup.

You can begin to see why edikaikong soup is truly nutritious. And the reciple can allow for different vegetables that are seasonal and available in the region you live. Just understand the basics and work with you have. All vegetables are packed with goodness.

Edikaikong Soup Recipe

This is only a guide on how to cook edikaikong soup. Some variations exists, depending on availability and choice of ingredients as well as personal choice. Here is the recipe:

Edikaikong Soup Recipe

Servings: 4-6

Prep Time: 30min

Cooking Time: 1hour 30min


  • 500g of fresh ugu 
  • 500g waterleaf
  • 1.5kg meat (goat, beef or chicken)
  • ½ kg Shaki and kpomo if desired
  • 4 medium sized snails leave this out if it is not your thing. Remember, use whatever meat or fish you are comfortable with
  • 2 medium cups of periwinkles or prawns (with or without shell)
  • 2 medium onions, chopped
  • 3 tablespoons of grounded red hot pepper
  • 1 medium sized dried fish
  • 100g stockfish pieces
  • 2-3 tablespoons grounded crayfish
  • 1 chicken stock
  • salt to taste


Wash Ugu thoroughly and cut in thin slices separately.

Do same for the Waterleaf

Chop the onions.

Clean the meat kpomo,shaki and stockfish and put them in a large pot. (Note that stockfish can be really hard and should be soaked in water about 6 to 12 hours before use, or preferably overnight.

If you are using the stockfish pieces is ready for use, you don’t have to soak beforehand). Season the meat and stockfish with about half of the onions then add salt and the stock cube.

Add about half a litre of water and cook. You can add more water intermittently if needed. Cook until tender to your desired texture, 40-60 minutes,

Add the palm oil, crayfish, dry fish, periwinkles and snails(if using) and remaining onion to the meat stock.

The stock left should be as little as possible to allow for the water from the water leaves. About 200ml.

Cook for about eight minutes or until the oil blends with the stock.

Add the Water leaves, stir cover and allow steaming for 3minutes. Then add the Ugu also stir and steam for another 4minutes and your soup is ready.

You can now serve with Fufu, Pounded yam or Eba. 

Recipe provided by www.AfricanFoods.co.uk

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