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Edikang ikong
Pumpkin leaf and waterleaf soup
Edikang Ikong: Calabar's feast soup of fluted pumpkin leaves and waterleaf with assorted meat
Edikang ikong is the soup of celebrations in Calabar: weddings, Christmas and the visits of in-laws, when the pot is crowded with assorted meat, stockfish, dried fish and periwinkles. The base is two leaves, ugu (fluted pumpkin) for body and colour, and waterleaf for moisture, cooked so briefly that the soup stays bright green and fresh-tasting under the palm oil. Serve it with pounded yam, fufu or garri. If you cannot find ugu, use spinach mixed with a little kale. Buy periwinkles cleaned from a trusted seller and throw out any with broken shells. Chef's tip: add the ugu last, off a high heat, and stop after three or four minutes; the usual mistake is stewing it until it goes black and slimy.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meats
- 1 ⅛ lb beef shincut into 4 cm pieces
- 9 oz beef tripe (optional)cleaned and cut into strips
- 3 ½ oz stockfishsoaked overnight and cut into pieces; or use dried salt cod, soaked
- 1 onionchopped
- 1 tsp saltto taste
- 2 ½ cups water
For the soup
- 1 ⅛ lb fluted pumpkin leaves (ugu)shredded; or spinach with a handful of kale
- 10 ½ oz waterleafchopped; or extra spinach
- ¾ cup red palm oil
- 3 ½ oz smoked dried fishdeboned, rinsed
- 7 oz periwinkles, shelled or tail-cutbuy cleaned from a reputable fishmonger; frozen shelled ones are easiest
- 3 tbsp ground crayfish
- 2 scotch bonnet chilliespounded
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Method
0/7 doneStep 1: Season 1 ⅛ lb beef shin, 9 oz beef tripe and 3 ½ oz stockfish with 1 onion, 2 stock cubes and 1 tsp salt in a pot. Cover and let them steam in their own juices over a medium heat for 10 minutes.
10 minStep 2: Add 2 ½ cups water and simmer, covered, until the beef is tender and the tripe is soft. The stock should be well reduced, about 300 ml.
40 minStep 3: Rinse 7 oz periwinkles, shelled or tail-cut in several changes of water until it runs clear, discarding any with broken shells or a bad smell.
5 minStep 4: Add ¾ cup red palm oil, 3 ½ oz smoked dried fish, 3 tbsp ground crayfish, 2 scotch bonnet chillies and 7 oz periwinkles, shelled or tail-cut and boil for 5 minutes, until the oil has blended into the stock.
5 minStep 5: Add 10 ½ oz waterleaf and cook until wilted, then stir in 1 ⅛ lb fluted pumpkin leaves (ugu).
3 minStep 6: Cook for 3–4 minutes, stirring, just until the ugu is tender but still bright green. Taste for salt.
4 minStep 7: Take off the heat at once and serve with pounded yam, fufu or garri.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 29 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does edikang ikong take?
- About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
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