Recipe
Edikaikong Soup
Savory Delight: Edikaikong Soup - A Taste of Nigerian Tradition
4.7 out of 5
Edikaikong Soup is a traditional Nigerian dish that originates from the Efik tribe. This hearty soup is made with a combination of nutritious vegetables and protein-rich ingredients, resulting in a flavorful and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
40 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Paleo, Low-carb, Keto
Allergens
Fish, Crustaceans, Alliums (onion and garlic)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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2 cups (470ml) ugwu leaves, chopped 2 cups (470ml) ugwu leaves, chopped
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2 cups (470ml) water leaves, chopped 2 cups (470ml) water leaves, chopped
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500g beef, cut into bite-sized pieces 500g beef, cut into bite-sized pieces
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200g cow tripe, washed and sliced 200g cow tripe, washed and sliced
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200g smoked fish, deboned and flaked 200g smoked fish, deboned and flaked
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1 cup (240ml) palm oil 1 cup (240ml) palm oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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2 tablespoons crayfish, ground 2 tablespoons crayfish, ground
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2 tablespoons dried fish, crushed 2 tablespoons dried fish, crushed
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2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
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1 teaspoon salt 1 teaspoon salt
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1 teaspoon ground pepper 1 teaspoon ground pepper
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 25g, 10g
- Carbohydrates (total, sugars): 5g, 2g
- Protein: 30g
- Fiber: 3g
- Salt: 1g
Preparation
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1.In a large pot, heat the palm oil over medium heat.
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2.Add the chopped onions and minced garlic to the pot and sauté until fragrant.
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3.Add the beef and cow tripe to the pot and cook until browned.
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4.Stir in the crayfish, dried fish, and chopped scotch bonnet peppers. Cook for an additional 5 minutes.
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5.Add the smoked fish to the pot and stir well.
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6.Pour in enough water to cover the meat and bring to a boil. Reduce the heat and simmer for 30 minutes.
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7.Add the chopped ugwu leaves and water leaves to the pot. Stir well to combine.
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8.Season with salt and ground pepper. Cover the pot and simmer for another 10 minutes.
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9.Remove from heat and let the soup rest for a few minutes before serving.
Treat your ingredients with care...
- Ugwu leaves — Make sure to wash the leaves thoroughly and remove any tough stems before chopping.
- Water leaves — Rinse the leaves in cold water to remove any dirt or debris before chopping.
- Palm oil — Use authentic Nigerian palm oil for an authentic flavor. If unavailable, substitute with red palm oil.
Tips & Tricks
- For a spicier version, add more scotch bonnet peppers.
- Adjust the thickness of the soup by adding more water if desired.
- Serve the soup with a side of pounded yam or fufu for a complete Nigerian meal.
- Leftover Edikaikong Soup can be stored in the refrigerator for up to 3 days.
- To enhance the smoky flavor, you can grill the smoked fish before adding it to the soup.
Serving advice
Edikaikong Soup is traditionally served hot and enjoyed with a side of pounded yam or fufu. The combination of the thick soup and the soft, starchy side dish creates a satisfying and filling meal. Garnish the soup with a sprinkle of chopped scotch bonnet peppers for an extra kick of heat.
Presentation advice
To present Edikaikong Soup beautifully, ladle it into individual bowls and garnish with a few ugwu leaves on top. The vibrant green color of the leaves will add a pop of freshness to the dish. Serve the soup alongside the pounded yam or fufu, allowing guests to mix and match as they please.
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