Edikaikong soup as the name implies is a popular Nigerian vegetable based soup loved accepted by many people; it is usually prepared with assorted meat, fish, fresh vegetables and lots of condiments. Two important leaves used for preparing this soup include water leaf and fluted pumpkin (ugwu) and it is best served with fufu, semolin, eba or with any staple food. To achieve this fresh and green looking edikaikong soup, you will have to add the leaf as the last ingredient and you don't need to leave the soup on heat for so long, at most 2-3 minutes will do.

Some important ingredients for making edikaikong soup include-


½ kg pumpkin leaves (ugwu)
500g water leaves (talinum triangulare).
4 tablespoons ground crayfish.
2 cups palm oil
2 cups shelled periwinkles.
1 kg of goat meat / beef or assorted meat
1 stockfish head
1 piece cow hide.
8 pieces snails (optional) washed in lime or lemon water.
5 scotch bonnet peppers,
Traditional ingredients (okpei or ogidi)
1 medium size red onion.
Seasoning cubes (Knorr, Royco, soupy, or Maggi).
Salt to taste

Watch how to make edikaikong soup in this simple and quik video-
https://www.youtube.com/watch?v=FJXPsUyiOW4