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Edikang Ikong Soup

Edikang Ikong Soup

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Edikang Ikong Soup


  • 400g water leaves, washed and shredded
  • 200g ugu leaves (pumpkin leaves), washed and shredded
  • 500g assorted meat (beef, cow foot, tripe)
  • 200g stockfish, soaked and deboned
  • 200g dry fish, soaked and deboned
  • 200g crayfish, ground
  • 2 tablespoons palm oil
  • 2 onions, chopped
  • 2 tablespoons ground pepper
  • 3 seasoning cubes
  • Salt to taste

Preparation Steps

  1. Place the assorted meat, stockfish, and dry fish in a pot. Add water, chopped onions, and seasoning cubes. Cook until tender.
  2. Add the water leaves to the pot and cook for 10 minutes.
  3. Add the ugu leaves, palm oil, ground pepper, crayfish, and salt. Stir well and cook for another 10 minutes.
  4. Simmer for a few more minutes, allowing the flavors to meld together.
  5. Remove from heat and serve hot with your choice of swallow or rice.

Video Tutorial

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