Edikang Ikong — meaning “soup of vegetables” in the Efik language — is the queen of Nigerian soups. This emerald-green beauty comes from Calabar in Nigeria’s Cross River State and is packed with fresh leafy greens, tender periwinkles, and protein-rich ugba (oil bean), all swimming in glossy red palm oil. It’s the celebration soup, the naming ceremony soup, the one families call for on Sunday lunch tables across Nigerian communities everywhere.
What makes Edikang Ikong truly special is its texture — the silky waterleaf, the delicate chew of periwinkles, the nutty oil bean, all bound together in rich, earthy palm oil. It’s comfort in a bowl — deeply satisfying, utterly authentic, and the soul-healer that generations of Nigerian aunties have sworn by. One spoon and you’ll understand why.
The great news? All the key ingredients — fresh waterleaf, ugba, periwinkles, stockfish, palm oil, and ground crayfish — are stocked at Awuf Afro Store. Order everything you need and we’ll deliver straight to your door.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 500g | Fresh Waterleaf (roughly chopped) |
| 300g | Fresh Ugba (Oil Bean) (oil bean, essential for authentic flavour) |
| 400g | Periwinkle (cleaned and ready to use) |
| 1kg | Assorted Meats (mix of chicken, goat, or beef) |
| 100ml | Banga Palm Oil (from a 2L bottle — use 100ml per serving) |
| 100g | Awuf Ground Crayfish |
| 160g | Stockfish (dried) (soaked 20 minutes, then flaked) |
| 3 peppers | Fresh Scotch Bonnet Peppers (or to taste — adjust for heat level) |
| 2 medium | Fresh White Onions (sliced) |
| 3 cubes | Maggi Star Seasoning |
| to taste | Salt |
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Method
- Soak 160g of PC Stockfish Cod in warm water for 20 minutes, then flake into small pieces. Boil the 1kg Assorted Meats with sliced white onions and salt for 25 minutes until tender.
- Heat 100ml of Banga Palm Oil in a large pot over medium heat. Add sliced white onions and fry for 3 minutes until softened. Pound or finely chop 3 Fresh Scotch Bonnet Peppers and add to the pot; fry for another 2 minutes until fragrant.
- Add the boiled meat and flaked stockfish to the palm oil, stirring gently to coat everything in the rich oil. Cook for 5 minutes so the meat absorbs the flavour.
- Add 100g of Awuf Ground Crayfish and 3 Maggi Star Seasoning cubes. Stir well and cook for another 2 minutes to release the crayfish and seasoning aromas.
- Add the Fresh Waterleaf (roughly chopped, about 500g) to the pot, stirring gently. The leaves will wilt significantly — this takes about 3–4 minutes. Don’t overcook; the waterleaf should stay vibrant green.
- Add the 300g Fresh Ugba (Oil Bean) and 400g Premium Cleaned Periwinkles. Stir gently and simmer for 8–10 minutes on medium-low heat until the periwinkles are tender and the soup is glossy and silky.
- Taste and adjust seasoning with salt if needed. The soup should be aromatic, deeply flavoured, and rich. Serve hot with fufu, garri, eba, or pounded yam.
Tips & Variations
- Soak your stockfish ahead: Soak the stockfish the night before to speed up your cooking day. The flakes will be more tender and absorb flavour better.
- Make it deeper: For extra complexity, add dried Okazi leaves (200g) or dried Bitterleaf (100g) alongside the waterleaf — both available at Awuf.
- Freeze for later: Edikang Ikong freezes beautifully for up to 3 months. Cool, portion into containers, and thaw overnight before reheating gently on the stove.
