Nigerian Vegetable Soup (Edikang Ikong)
Edikang Ikong is a soup made with a combination of leafy greens (such as waterleaf or spinach and ugu), assorted meats like beef, shaki (tripe), and pomo (cow skin), and flavored with crayfish and palm oil.
Ingredients
- 1 lbs beef, cut into bite-sized pieces
- 1/2 lbs shaki (tripe), cleaned and cut into pieces
- 1/2 lbs pomo (cow skin), cleaned and cut into pieces
- 4 cups fresh waterleaf or spinach, chopped
- 3 cups ugu (fluted pumpkin leaves) or kale, chopped
- 1 large onion, chopped
- 2 tbsp ground crayfish
- 2-3 scotch bonnet peppers, chopped (adjust to heat preference)
- 2 cooking spoons palm oil (about ½ cup)
- 1 tbsp tablespoon ground pepper (optional)
- 2 seasoning cubes (Maggi or Knorr)
- Salt to taste
- 1 cup periwinkles (optional)
- 1-2 cups stock (from boiling the beef and shaki)
Instructions
Prepare the Meat:
- Place the beef, shaki, and pomo in a large pot. Add chopped onions, seasoning cubes, and salt. Pour in enough water to cover the meat.
- Bring to a boil and cook until the meat and shaki are tender. Add water as needed. Once cooked, set the meat aside and reserve the stock for later.
Prepare the Vegetables:
- Rinse and chop the waterleaf or spinach, as well as the ugu or kale.
- Set them aside.
Cooking the Soup:
- In another large pot, heat the palm oil on medium heat. Be careful not to bleach the oil (don’t let it turn clear).
- Add the chopped scotch bonnet peppers and ground crayfish to the oil, stirring for about 2-3 minutes to release the flavors.
Add the Meat:
- Add the cooked beef, shaki, pomo, and any optional periwinkles to the pot with the palm oil and crayfish mixture.
- Stir well to combine.
Add the Stock:
- Pour in 1-2 cups of the reserved stock from boiling the meat. Stir, taste, and adjust the seasoning with salt or ground pepper if needed.
- Allow it to simmer for 5-10 minutes to absorb the flavors.
Add the Vegetables:
- Gradually add the waterleaf or spinach first, stirring until it wilts slightly. After about 2 minutes, add the ugu or kale, stirring everything together.
- The vegetables will release some liquid, which will help blend the soup.
Simmer:
- Let the soup simmer for an additional 5-10 minutes, stirring occasionally.
- The palm oil should rise to the top, and the soup should be thick and well-blended with the meat and vegetables.
Serve:
- Once ready, serve your Nigerian Vegetable Soup hot with fufu, pounded yam, eba, or any other preferred side.
