The Nigerian edikaikong soup has over the years
topped the list of Nigerian popular soups because
of its nutritional value and ease of preparation.This
soup is native to the efiks, people from cross river
state. The name edikaikong simply translates to
“vegetable soup”
I make more of this soup more often than every
other Nigerian soup simply because it is likely the
best source of vitamins known to me.
The only downside to this soup is that it loses its
nutritional value when refrigerated over a long
period of time. It is advisable to make what would
be enough for one day or at most two days (but
that is if you care about its nutritional value, some
folks don’t remember that part)
Here are all the ingredients for making Nigerian
edikaikong soup, you can reduce or increase
depending on the number of people you are
looking to feed.
Ingredients For Ten serving
Stock fish head (medium size)
Dried fish (2 medium size)
1 cup of crayfish
Waterleaf (a bowl full) sliced
Fluted pumpkin (ugwu leaf) sliced (a bowl full)
35cl red oil (requires much)
Meat of choice (preferably assorted meat) (shaki
[cow stripe], pkomo, beef, intestine etc)
Salt and pepper to taste
Maggi or knorr cube (2 to 3)
2 cups of Periwinkles (Click to see) (optional)

The preparation
Parboil meat with necessary ingredients, 2 cubes
of maggi, 1 bulb of onions, salt and other spice of
choice. (I like to also add kitchen glory (beef
seasoning) while parboiling meats but I am not
sure if this spice is available in other countries)
Cook for 10 minutes then add water and cook till
meat is 70% softer for consumption, wash the dry
fish and stock fish with hot water to remove sand
and impurities then add to the cooking meat on
fire. (You can add this at the beginning if you have
very dry (strong) fish
Slice the ugwu leaf and Water leaves to bits (this is
normally done by the traders in the market (in
Nigeria) but you can slice at home with the help of
a very sharp knife and a chopping board.
Pour the leaves separately in bowls and soak in
water, sieve to remove sand.
It is advisable to wash the leave thoroughly before
slicing, this is actually the major reason why I
chose to slice my leaves myself
To the boiling meat on fire; add the ground
crayfish, 35cl red oil, it takes lots of oil to prepare
this soup. I used about 30cl to make the soup in
the video below.
Add one or two cubes of maggi, salt and pepper to
taste. Cook for 10 to 15 minutes, be sure the
whole combination is boiling with very little trace
of water (like you would find in the video)
Stir, taste for salt and pepper before adding the
water leaf and periwinkles, stir and allow for about
3 minutes then add the ugwu leaves (fluted
pumpkin), stir, cover half-way and cook for five
minutes.
Taste for maggi, salt and pepper.
You just made a delicious edikaiakong soup, you
can serve with Nigerian fufu, semo, wheat, eba, or
pounded yam.

http://allnigerianfoods.com/edikaikong-soup.