- Water Leaf4 CupsWashed and chopped
- Pumpkin Leaves2 CupsLocally called ugwu. Washed and chopped
- Palm Oil1 CupsAdd enough because it makes the soup very tasty
- MeatAny QuantityAny type; beef, tripe (shaki). You can skip meat and use fish or seafood instead
- StockfishAny QuantityWash and soak in hot water for a few minutes
- Dried FishAny QuantityWash and soak first in hot water to soften. Don't forget to debone.
- Dried ShrimpAny QuantityLocally called oporo
- Ground Crayfish4 Tablespoons
- Yellow Habanero Pepper6 PiecesLocally called cameroon pepper. Blended or finely chopped
- Chilli Powder1 Teaspoons
- Meat Stock1 1/2 Cups
- Onion1 Small PiecesChopped
- Salt And Maggi Seasoning CubesTo taste
How to make Edikaikong Soup
Step 1. Wash the meat, add water to a pot, add the meat, season with salt and seasoning cubes to taste, a little chopped onions, garlic powder (optional) and chilli powder (ground pepper). Boil the meat until it is almost tender.
Add enough salt and seasoning cubes to taste because you want the stock to be as tasty as possible. Tasty stock equals tasty soup and this is what you will be using to make the soup.
Step 2. When the meat is almost tender, add the stockfish and dried fish and cook until it is done.
Step 3. Once that’s done, add the palm oil, let it simmer for a couple of minutes, then add the dried shrimps, ground crayfish, blended pepper, chilli powder and cook for about 10 minutes so the palm oil will combine well with the stock.
***At this point you should have between 1 to 2 cups of stock left in the pot. Edikaikong is a leaf based soup and isn’t a watery soup so you shouldn’t have vegetables swimming in it like pepper soup. If you know you have more stock / liquid in the pot than vegetables, just drain some of the stock especially because of the water leaf. The water leaf is going to add in some of its own liquid, so if you have too much stock, your soup will be overly watery.
Step 4. Add the water leaf, let it simmer for a minute then stir and cook for about 5 minutes.
Step 5. Taste for salt and add the washed and chopped ugwu, stir and cook for about 3 minutes.
Step 6. Switch off the burner and let the pot of soup sit on the burner for an extra 5 minutes. Make sure the pot is covered.
Done. Your Edikaikong soup is ready. Serve with any swallow (eba, fufu, pounded yam..e.t.c)of choice.