Eunice loves to cook food from her native Nigerian cuisine and share her recipes with others.
Efik-Style Edikaikong Vegetable Soup
Nigeria boasts many different styles of vegetable soup, and each tribe is known for its own unique variation. Edikaikong vegetable soup is made by the Efik and Akwa-ibom people.
Edikaikong is a bit expensive to make because the recipe calls for meat as well as several different kinds of fish. On the other hand, the high protein content means that this soup is very nutritious.
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This recipe came to me from an Efik woman, and it is delicious. By the way, the Efik version of this recipe employs a special technique in which the pumpkin leaves are hand-shredded (this is described in the instructions below). The Akwa-ibom version of the recipe does not employ this technique.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
- 1/2 kilo waterleaf, sliced
- prawns (optional)
- 1 kilo meat, chopped
- 1/4 kilo fluted pumpkin leaves, sliced
- 2 bullion cubes
- 1 medium dry fish
- 1 medium smoked fish
- salt, to taste
- 1 cup crayfish, ground
- habanero pepper, to taste
- 1 medium stockfish/cod
- 1/2 cup red palm oil
- Wash the meat and put it in a pot. Add the bullion cubes and salt, and then cook on low heat.
- Wash all of the fish and add to the pot. Add water to make a stock. Increase the heat to medium and allow it to come to the boil.
- Wash the sliced waterleaf and put it in a separate pot over medium heat. Allow it to cook for a while until the water evaporates. Watch it so that it doesn't burn.
- Add the meat/fish stock to the cooked waterleaf.
- Add the prawns and red palm oil. Allow it to boil in order to disperse the oil.
- Wash the sliced pumpkin leaves. Shred the leaves with your hands to make tiny pieces. Do this repeatedly until everything is properly shredded.
- Add the pumpkin leaves to the soup and let it boil. Check the thickness of the soup. If it's too thick, add a little water.
- Serve hot with pounded yam or cassava.