This widely acclaimed delicacy is native to the people from Akwa Ibom and Cross River states of Nigeria. Edikangikong is generally approved as very nutritious and nourishing. Little wonder you find a typical person from these southern states in Nigeria looking robust and healthy. This vegetable soup is prepared with a generous quantity of pumpkin leaves and water leaves. It is one delicacy tried out also by people from other parts of Nigeria. You can find this delicacy in specialised restaurants or canteens popularly referred to as the “Calabar Kitchen”
- 1kg of Pumpkin leaves
- 500g Water leaves (Talinum Triangulare)
- 600g of Beef, Kanda (Ponmo or cow skin) and Dry fish
- Pepper, Salt, and ground crayfish: to taste
- 200ml of Palm Oil
- 1 cup of Periwinkle
- 2 medium onions
- 2-3 stock cubes
- Wash and cut the pumpkin and water leaves into tiny pieces.
- Put them in separate sieves to drain out all water as much as possible
- Cut the Kanda or Ponmo into small pieces
- Cook the beef, Kanda and the dry fish with 2 bulbs of diced onions and stock cubes.
- Cook with little quantity of water as possible.
How to cook
- When the meat is well cooked, add a generous amount of palm oil, crayfish and pepper. Leave to seethe for about 10 minutes. The palm oil serves as the liquid in the Edikangikong soup. Water is not needed.
- Remember we listed periwinkles as one of the ingredients? Now is the time to add it and lest I forget the water leaves too. You then leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over cooked.
- Add this stage you can now add the pumpkin leaves and also pinches of salt to taste.
- Stir the contents of the pots very well and turn off the heat.
- Cover the pot and leave to stand for about 5 minutes.
- And there you have it! Ready to serve with Garri (Eba), Semolina, Fufu, Amala, or Pounded Yam.