EDIKAIKONG SOUP RECIPE

Nutritional Health Benefits & Recipe

EDIKAIKONG SOUP

BY:  WUNMI FASHOLA

Edikaikongis a very popular/staple soup among the Efik tribe of Nigeria. It became very famous and well loved by other Nigerians especially in the big cities in the 1980’s, so much so that some men would almost vouch their paychecks to the restaurants that serve it.  It was in light of the great passion and popularity for this soup at the time that prompted me to learn the recipe from an Efik colleague of mine.  Since then, I have been able to cook this soup very well, and it has become a favorite delicacy in my household.  

This soup can be served with pounded yam, eba, amala, fufu, rice, and yam.  The leaves in this recipe are a great source of fiber, which is important for healthy digestion.  The spinach and ugwu leaves are also a good source of iron and folate that help to support your cardiovascular health; while the beef and crayfish supply essential proteins for the body.  The ingredients are available in most African markets, local stores and Asia/oriental stores.

Ingredients:

Red Beef                                                         Cowleg or skin

Tripe (shaki)                                                   Stock fish

Dry fish                                                          Nsam (small snails, obtainable from Asian/Oriental store)

Crayfish (grounded)                                        Ugwu leaf (fresh or dried)                  

Spinach leaf (or water leaf)                             Ukazi leaf (optional)

Palm-oil                                                           Dry pepper (grounded)

Chicken boullion                                             Salt to taste.                    

Method:

·      Bring to boil the red beef, cowleg or skin, stockfish and the nsam.

·      Add the chicken boullion and salt to taste.

·      Pre-soak the okasi and ugwu in hot water and salt separately until tender (if using the dried leaves).

·      Cut up the spinach or water leaf and the ugwu.

·      Add the dried fish and the okasi leaf to the already boiling ingredients, cook until tender.

·      Then add the ugwu and spinach leaf, the powder pepper/crayfish and red palm-oil, allow to cook, then serve with your desired/favorite accompaniment as suggested above.  Bon appétit!