Edikang Ikong Soup
A highly nutritious and traditional Nigerian vegetable soup made with a combination of Waterleaf and Ugu (fluted pumpkin leaves).
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Ingredients
- 1000 grams Ugu (Fluted Pumpkin leaves), shredded
- 500 grams Waterleaf, shredded
- 500 grams Assorted meats (Beef, Shaki, Ponmo)
- 200 grams Dried Fish and Stockfish
- 1 1/2 cups Palm Oil
- 1/2 cup Ground Crayfish
- 1 cup Periwinkles (shelled or unshelled)
- 1 large Onion, chopped
- 2 tablespoons Scotch Bonnet Peppers (Atarodo), blended
- 3 pieces Seasoning cubes
- 1 teaspoon Salt
Instructions
- 1
Wash and boil the assorted meats, stockfish, and dried fish with chopped onions and seasoning cubes until tender.
- 2
Ensure the meat stock is reduced to a very small amount (about half a cup) before proceeding, as the vegetables will release their own water.
- 3
Add the palm oil, ground crayfish, and blended peppers to the pot of cooked meat and stir well.
- 4
Add the periwinkles and let the mixture simmer for about 5 minutes on medium heat.
- 5
Add the shredded waterleaf first and cook for 3 minutes; it will release moisture and shrink significantly.
- 6
Add the shredded Ugu leaves and stir thoroughly to combine all ingredients.
- 7
Cover the pot and let it simmer for another 5 minutes, ensuring the vegetables do not overcook to retain their green color.
- 8
Taste for salt and seasoning, adjust if necessary, then remove from heat and serve.
Nutrition per Serving
420
Calories
28g
Protein
12g
Carbs
32g
Fat
6g
Fiber
2g
Sugar
650mg
Sodium
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