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.
Find them in the NKOSI shop
- Bay Leaves SAMIA - Maghrebi Infusion - 50g
- Beef Stock Powder JUMBO - Halal African Condiment - 1kg
- Smoked Shrimp Stock JUMBO - Halal African Cube - 1kg
And for more flavours, browse our NKOSI catalogue — African and Caribbean grocery online.
