Edikang Ikong Soup Recipe

Edikang Ikong soup has got to be my favourite Efik delicacy. I’d always wanted to share this recipe but I had a very hard time getting fresh water leaves. I had to settle for frozen in the end. I also couldn’t get Periwinkles, I tried so hard to source it to no avail, oh well.

I would advise to use fresh leaves as much as you can, this is because frozen leaves aren’t as fresh cos they would have been stored in a freezer for quite some time. Being preserved in water for so long waters down the nutrients and of course, this alters the colour of the leaves, they won’t be as green as fresh ones, mine were a tad bit brownish but had to make do. If you can’t get fresh leaves, then no bother, you can settle for frozen.

Edikang Ikong soup has a thickish consistency, not watery, so be mindful of the amount of stock you use.

To get the best out of your water leaves as well as reduce the amount of moisture incorporated into your Edikang Ikong, try to steam the water leaves after washing for 5 minutes, this process helps to release most of the water contents, this also reduces the slime. Leave to dry for a bit before adding this to your soup.

So, let’s start…



500 Grams Assorted Meats (Mixture of beef, goat meat, cow leg, Ponmo, Shaki)

3-4 cups Water Leaves washed and thinly sliced

1.5 Cups Ugu Leaves washed and thinly sliced

3-5 Pieces Yellow Scotch bonnet (Ata todo)

2 Cooking spoons Palm Oil

1 Medium Size Smoked/Dried fish

2 Medium size pieces Stockfish

1/2 Cup Raw King Prawns

3 Heaped Tablespoons Ground Crayfish

Boullion Cube (I’m using 1 Maggi Crayfish)

Salt to Taste


My core ingredients: Edikang Ikong
Edikang Ikong Blend your yellow peppers and set aside. You can choose to just slice, blend or just throw them in wholely. It’s up to you. Set aside.

Soak your smoked/dry fish in hot water and clean to get rid of the dirts. Set aside.

Wash your meats thoroughly and transfer into a cooking pot. Place the pot on a hob on low heat, add the Boullion cube(s) and salt to taste. Steam the meats for 15-20minutes, this is so the meats release their own juices. Do NOT add water but remember to check every now and then so they don’t burn.Edikang Ikong
After 15 minutes, add 2 cups of water and the blended yellow Ata Rodo and cook on medium heat till tender…image

The amount of water you add will depend on the toughness of the meats you’re using. Whatever you do, don’t add too much water, this is so the stock can be very rich and you don’t end up with too much, in which case, you’d have to decant some. It’s best you start off with little and add more as you go.

I didn’t add beef from the start cos I had precooked pieces which were added later…

When the meats are half cooked, add the Stockfish and cook till the Stockfish softens up…Edikang Ikong
When it’s soft, take out the stockfish and shed to smaller pieces, add back into the pot, also shred the smoked fish and add. Also the king prawns, cook for 3 minutes thereabouts..

As you can see here, I decanted some of the stock, leaving just about 1/4 cup….Edikang IkongAfter 3 minutes, by this time, the prawns should have cooked, add the palm oil. Stir and combine, let this cook for 5 minutes, this is so the palm oil is fully dissolved and well combined with the meats.

I added more one more blended Ata Rodo as I found it wasn’t hot enough. Probably because they had been stored in my freezer for months and have since lost their “hotness”….edikang ikong
Now, add the washed water leaves, combine thoroughly, turn the heat down to low, leave to combine for 3-5 minutes.
Edikang ikong

Now add the crayfish, stir and combine, cook for a minute….Edikang ikong
Now add the washed Ugu leaves….Edikang ikong
Combine the Ugu thoroughly, taste the soup for salt/seasoning and adjust if necessary. You wouldn’t need much seasoning if your stock had been well seasoned from the start. Turn off the heat, then leave to simmer with the residual heat for 3 minutes. Be careful not to over cook your vegetables.
And it’s done…Edikang Ikong
See how dry the pot is?Edikang Ikong

Edikang IkongServe with your any “swallow” of your choice.Edikang Ikong
Edikang Ikong


Do let us know how you get on if/when you choose to replicate this Edikang Ikong recipe. We’ll love to hear from you. Do remember to follow the blog via email to get email notifications of new recipes. You can subscribe using the feature on the home page. See you in the next recipe.

21 thoughts on “Edikang Ikong Soup Recipe

  1. Hello Sisi Jemimah, I have been using your recipes and it works perfectly for me. I relocated to Finland and can’t find ugu leaves ooo I have asked but they have spinach.what would you recommend pls for this soup?

  2. Honestly, Sisi Jemimah…i thank God for d day we ‘met’….I always shy away from making edikaikong cos it just never comes out right.But after following this recipe, i declare that truly i have conquered this particular fear ! wow ! and wow ! Thank you so much ma’am.
    PS: I have tried a lot of our recipes,designer stew, egusi,ila alasepo etc. You are good Babe !

    • Hi Nenye, thanks so much for your lovely feedback, it’s greatly appreciated. Glad the recipe turned out great for you. You’re very welcome…

  3. Hi,Pls what vegetable can I use in the place of Ugu and Water leaf?I cant get water leaf in the US and Ugu we get, life has been dried out of it.

    • Onions isn’t required for authentic EdikangIkong but you can always make it your own way. Onions won’t hurt the recipe in the slightest….Thsnks for the kind words and for stopping by..x

  4. Ehen sisi Jemimah i have grown fat from just looking at pictures of food?. Can i use dry ugu leaves? I can get fresh spinach, no problem.

    • Hi Fifi, that’s the idea now, to fatten you up….LOL!Yes, you can use dry Ugu leaves, soak in in water to soften it up and remove all traces of dirt and you’re good to go. Although I think you should consider Kale leaves first, those are more common and very similar, not sure you’ll get any nutrients from dried Ugu leaves…

  5. Yummmmmm. This is my favourite veg soup. And haven’t had it since 5yrs plus. Hmmm. Almost forgot about it. Thanks for putting it in my radar.

  6. Loving your recipes.In the absence of fresh water leaves, I have found that you get similar taste when you use fresh spinach leaves.

    • Thanks. Yes, you’re right, I’ve used Spinach in the past, worked out just as fine. Thanks so much for stopping…?

  7. Sisi Jemimah, this edikaikong looks so delicious. Meanwhile, you should have deveined this your king prawns o. It doesn’t look appealing seeing the black veins. Anyway, thanks for your recipes. In fact I used your recipes to make jollof rice today and meat pie yesterday and they were so so sweet. All the best and thanks once again.

    • Hi Bunmi, the king prawns supposed to be deveined o, I got a pack of peeled and deveined which I used, however, I’ve just realised that one of them looks like it hasn’t been deveined. Oh well… If it’s unappealing, I’ll have to find a way to crop that out. I’ll have to scan through the rest to see if there are any more left to devein. Thanks for pointing that out.
      Thanks for your feedback on the J.Rice and meat pies, I’m glad you loved them. Thanks so so much.

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