Edikang Ikong Soup

Edikang Ikong Soup is a highly nutritious, delicious and savory vegetable soup natively prepared using ‘ugwu’ (the native name for fluted pumpkin leaves) and Malabar spinach (locally called water leaf in Nigeria). This soup also called Edikang Ikong soup is another ethnic staple famous in my home state and native to the Efik and Ibibio people of Cross Rivers and Akwa Ibom states.

Edikang Ikong Soup is a highly nutritious, delicious and savory vegetable soup natively prepared using ‘ugwu’ (the native name for fluted pumpkin leaves and Malabar spinach (locally called water leaf in Nigeria). Like most soups from these coastal regions, this dish comes loaded with various seafood delicacies (periwinkles being a regular staple) and “obstacles” (Nigerian slang for the preponderance of assorted meat cuts Nigerians love to feature in their soups) elevating this soup to a Nutritious adventure into the green, coastal depths of Cross Rivers culture. Malabar spinach on the other hand is usually more readily found in Asian stores if you are fortunate enough to live near one.

Ingredients

• 2 lbs Malabar Spinach aka Water leaf
• 2 lbs Pumpkin leaves (you may use ugwu if you have that available)
• Any fish of your choice
• ½ cup Palm oil
• 2 Red onions
• 2 Scotch bonnet peppers
• Vegetable cubes (Knorr)
• Salt to taste

Instructions

1. Slice both onions and scotch bonnet peppers, and set them aside.
2. On low- medium heat in a large stock pot, braise the goat meat with the one of the onions, scotch bonnet peppers, 1 tsp bullion and 1 tsp salt for 30 minutes or until the fish is cooked.
3. Keep the pot covered at all times during the braising process.
4. While the fish is cooking, wash the Malabar spinach in cool water to get rid of sand and dirt. Pick off the tough stems, but save the tender stems and leaves. Chop and set aside.
5. Wash the pumpkin leaves in cool water to get rid of sand and dirt. Pick off the tough stems, but save the tender stems and leaves. Chop and set aside.
6. Once the meat is tender and is done braising. Set aside.
7. In a deep pot heat up the palm oil on medium heat (be careful not to over heat the oil on high heat) and sauté the other sliced onion for 10 minutes until it is starting to get caramelized.
8. It is a very flavorful stock, and be used for another dish.
9. Add in 2 teaspoons of bullion, then add in the chopped water leaves and the pumpkin leaves. Stir and allow to stew uncovered on medium heat for 10 minutes.
10. After 10 minutes, taste the stew for seasoning and adjust the salt if necessary. Turn the heat off and allow the stew to sit for 5 minutes, then serve hot