Edikang Ikong
A vegetable soup genuinely rooted in Efik and Ibibio culture from Cross River and Akwa Ibom states in southeastern coastal Nigeria, historically served to royalty, elders, and honored guests specifically because of how much meat, fish, and greens a properly made pot requires — it's widely regarded as one of the most nutrient-dense and traditionally prestigious Nigerian soups, though no single verified source ranks it as literally the most expensive. It's built on two real leafy greens, waterleaf and fluted pumpkin leaf (ugwu), and the genuine technique matters: waterleaf releases a lot of water as it cooks, so it goes in first and is cooked down to reduce that liquid before the quicker-cooking ugwu is added near the end to keep its color and nutrients intact.
⚠ Contains: Fish, Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 bunches waterleaf, chopped
- 2 bunches ugwu (fluted pumpkin leaf), chopped
- 1/2 cup palm oil
- 300g assorted meat, cooked
- 150g stockfish, softened
- 150g dried fish
- 2 tbsp ground crayfish
- 1 onion, chopped
- 1 scotch bonnet chile, minced
Steps
- Simmer the waterleaf alone first, letting it release and cook down its water, about 15 minutes.
- Add the palm oil, meat, stockfish, dried fish, crayfish, onion, and chile, and simmer 20-25 minutes.
- Stir in the ugwu last, cooking just a few minutes until wilted but still bright.
- Season to taste and serve hot with a starchy swallow.