Edikang Ikong soup which is also referred to as the” soup of the wealthy” is native to the people from Akwa Ibom and Cross River state in Nigeria.

The soup is a source of high energy and has been proven to improve bone health, prevent and aid in the treatment of anemia, maintain the health of the nervous system, and maintain healthy skin. In addition, waterleaf improves blood circulation, boosts immunity and aids weight loss.

Ingredients to prepare Edikaikong

•           1kg Pumpkin leaves

•           500g Water leaves (Talinum Triangulare)

•           600g Beef, Ponmo, shaki and Dry fish

•           Pepper, Salt and ground crayfish: to taste

•           200ml Palm oil

•           1 cup Periwinkle

•           2 medium onions

•           2-3 stock cubes

How to Prepare Edikaikong

•           Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.

•           Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the stock cubes with as little quantity of water as possible.

•           When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.

•           Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.

•           Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.