Edikangikong sauce or soup as it is called in Nigeria is a super-green vegetable sauce. Two highly delicious vegetables are the main ingredients. The waterleaf known botanically as talinium fructicosum very similar in look and texture to spinach found many grocery shops. This vegetable is cultivated in West Africa, South Asia and warmer climates like in Brazil.
It is rich in vitamins A and C, in iron, phosphorus and calcium. The other vegetable is the fluted pumpkin, or Ugu leaves as it is called in Nigeria. This highly nutritious dark leafy green is known in the botanical world as telfairia occidentalis. Ugu is rich in iron and potassium and high in antioxidants. As a chld, I remembered my mum making juice from this leaf and served it to anyone low on iron. And over and over again, the results were amazing after a few days.
So, to have these two vegetables as the main ingredients for this sauce, makes it a power-house of nutrients one that you will love and serve over and over again.
Edikanikong is a special vegetable sauce made popular by the Efiks and Ibibios from Eastern Nigeria but is now a household name across the country. It is a highly nutritious treat served with pounded yam, fufu or eba accompanied with a glass of cold drink of choice on special occasions like weddings, funerals and other parties.
For this recipe, I am substituting the vegetables. Ugu and waterleaf are the preferred option, however, the fresh vegetables are not available where I live. The frozen ones do not taste as great as fresh. So, I replaced the waterleaf with spinach and the ugu with kale. These are great vegetables and great substitutes for this recipe.
Edikangikong is very similar to its sister vegetable sauce from the same region, afang. They both use two vegetables. However, whereas, edikangikong's main veggies are waterleaf and ugu, afang is okazi and waterleaf os spinach. Check out recipe here.
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