I learnt how to make Edikang Ikong Soup like 3 years ago from a friend of mine, the name sounds fuuny sha, lol, one time I told my Dad “I’m making Edikang Ikong” and he was like:”Girl, what food is that??, the name strong o” and I had to start explaining the origin of the soup for the old Adamawa man; lolz. This soup is simply Vegetables cooked with different spices. It is a native soup of the Efiks from Akwa Ibom and Cross River states of Nigeria. It is a rich vegetable soup made with Pumpkin leaves and water leaves and any type of meat or fish of choice. The combination of the two vegetables is just WOW!, the crayfish and every chunk of Fish, Meat and Ponmo and Periwinkle in every scoop melting in your mouth; sounds YUMMY and highly nutritious. Here’s how to prepare this deliciousness.


  • 1 mediun bunch of water leaf
  • 1 medium bunch of pumpkin leaf (Ugwu)
  • 5 small Scotch Bonnets ( Atarodo/ Atarugu) {ground}
  • 2 medium sized Onions
  • Crayfish (ground)
  • Stock Fish
  • Assorted Meat [Shaki, Beef, Roundabout, Liver etc]
  • Ponmo( cow skin)
  • Knorr Cubes
  • Salt to taste
  • Palm Oil
  • 1 cup Periwinkle


  • Wash the Vegetables [Pumpkin leaves and Water leaves] {with salted water to remove germs} and slice. Strain in separate sieves and set aside
  • Cook assorted Meat, with 1 onions [sliced], salt and Knorr cubes until soft, add sliced Ponmo and Stock Fish and allow to cook for 6 more minutes and allow excess water to drain because excess water will spoil the soup.
  • Add in Palm Oil, ground Pepper and crayfish into the cooked Meat and Fish and allow to boil for 2 minutes [Add enough Palm Oil, because the soup needs it]
  • Now add in Water leaves and washed Periwinkles stir and cook for 5 minutes
  • Add the Pumpkin leaves, salt and Knorr cubes, stir and allow to simmer for 2 minutes
  • READY, serve with Pounded Yam, Eba, Semovita etc.ENJOY.

Photo Credit: eatingnigerian.com

This Soup is really nutritious and easy to prepare, do try it out and thank me later, lol. Thank You for stopping by, Please leave me a feedback by commenting below, or send me an email: [email protected]cooks.com


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