Edikang Ikong: Nigerian Green Soup with Ugu Leaves

Name: Edikang Ikong: Nigerian Green Soup with Ugu Leaves
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 personnes
Cuisine: Nigeria — Afrique de l'Ouest
Ingredients: 500 g de feuilles d'ugu; 300 g de waterleaf; 500 g de viande de bœuf en cubes; 100 g de stockfish; 100 g de tripes nettoyées; 3 càs de crevettes séchées en poudre; 100 g de periwinkles; 4 càs d'huile de palme rouge; 1 oignon, 2 piments scotch bonnet, bouillon

Authentic recipe for Edikang Ikong, a Nigerian green soup with ugu and waterleaf leaves. An emblematic dish of the Efik and Ibibio. Delivery in France by NKOSI.

Prep.

20 min

Cuisson

40 min

Total

60 min

Servings

4 personnes

Niveau

Moyen

Cuisine

Nigeria — Afrique de l'Ouest

Ingrédients

500 g de feuilles d'ugu
300 g de waterleaf
500 g de viande de bœuf en cubes
100 g de stockfish
100 g de tripes nettoyées
3 càs de crevettes séchées en poudre
100 g de periwinkles
4 càs d'huile de palme rouge
1 oignon, 2 piments scotch bonnet, bouillon

Préparation

1

Faire cuire la viande, les tripes et le stockfish dans un peu d'eau avec oignon et bouillon, 30 minutes.
2

Laver et hacher grossièrement les feuilles d'ugu et le waterleaf.
3

Quand la viande est tendre, verser l'huile de palme rouge.
4

Ajouter le piment scotch bonnet écrasé et la crevette séchée, mijoter 5 minutes.
5

Incorporer le waterleaf en premier, mijoter 5 minutes à découvert.
6

Ajouter les feuilles d'ugu et les periwinkles, mijoter 5 minutes.
7

Rectifier l'assaisonnement. Servir avec du fufu ou de l'eba.

Pour aller plus loin : histoire, variantes, accompagnements et conseils

In brief

Edikang Ikong : a thick green soup with ugu leaves and waterleaf
Origin : Cross River and Akwa Ibom states (Nigeria), the Efik-Ibibio people
Essential ingredients : ugu leaves, waterleaf, meat, stockfish, dried shrimp, red palm oil
Setting : a prestige dish for ceremonies, a Sunday meal, the table of grand occasions

Origins and cultural history of Edikang Ikong

Edikang Ikong is considered the queen of Nigerian soups, particularly among the Efik and Ibibio peoples of south-eastern Nigeria. Its name literally means 'green vegetables' in the Efik language. Historically reserved for important ceremonies because of the cost of the ingredients (meat, stockfish, dried shrimp), it has become the emblematic dish of Nigerian hospitality.

What sets Edikang Ikong apart from other African green soups is its very low amount of water: the soup must be thick, almost creamy, with the vegetables releasing their natural juices. For the Nigerian diaspora in France and Europe, it is the dish of great family reunions, the one that recalls Calabar, Uyo and home.

What are the essential ingredients of Edikang Ikong

Making an authentic Edikang Ikong requires fresh leaves and quality dried seafood. African online grocery stores, including NKOSI, deliver these ingredients found nowhere else in France.

Ugu leaves (telfairia) : the main green, irreplaceable
Waterleaf : for the natural moisture of the soup
Beef and tripe : the protein base
Stockfish and dried shrimp : deep umami
Periwinkles or snails : a traditional maritime touch

Nutritional benefits of Edikang Ikong

Edikang Ikong is a true concentrate of iron, calcium and vitamins A, C and K thanks to the generosity of the green vegetables. The complete proteins of the beef and stockfish support muscle mass, while the marine omega-3s of the shrimp improve cardiovascular health. At around 450 calories per serving, it is an ideal dish for pregnant women, growing children and athletes.

Frequently asked questions about Edikang Ikong

Can Edikang Ikong be made the day before?

Yes, but with a caveat: the meat and broth can be prepared the day before, and the green vegetables added at reheating time to preserve their freshness and colour.

How can Edikang Ikong be made without waterleaf?

If you cannot find waterleaf, use fresh spinach or chard leaves. The taste will be slightly different but the spirit of the dish is preserved. Reduce the cooking water accordingly.

Where can I find ugu leaves and stockfish in France?

Frozen ugu leaves, stockfish, dried shrimp and red palm oil are available on nkosiagro.com. NKOSI delivers to France, Belgium, Switzerland and Luxembourg with authentic products from the diaspora.