In brief
- Edikang ikong: thick leaf vegetable soup, made with ugu and waterleaf leaves, meat, dried fish and red palm oil
- Origin: southeastern Nigeria (Cross River and Akwa Ibom States), Efik and Ibibio peoples
- Key ingredients: ugu leaves, waterleaf, meat, dried fish, dried shrimp, red palm oil
- A dish for major occasions: traditional weddings, chieftaincy installations, child dedications, festive meals
Origins and cultural history of edikang ikong
Edikang ikong originates from southeastern Nigeria, among the Efik and Ibibio peoples of Cross River and Akwa Ibom States, whose historical centre is the city of Calabar. The dish is traditionally served on major occasions: traditional weddings, chieftaincy installations, child dedications and festive meals, because of the cost of the ingredients it contains (meat, dried fish, shrimp).
Unlike other West African leaf vegetable soups, edikang ikong is deliberately thick and low in liquid: little water or stock is added, because waterleaf releases much of its own water during cooking and is enough to moisten the dish. For the Nigerian diaspora settled in France and Europe, it remains associated with family reunions and year-end festivities.
What are the key ingredients of edikang ikong
The success of edikang ikong rests on two leaf vegetables, a base of meat and dried seafood, and red palm oil, which serves as the fat and binder of the soup.
- Ugu leaves (fluted pumpkin, Telfairia occidentalis), stripped from the stem and chopped
- Waterleaf (Talinum triangulare), chopped, for the moisture of the soup
- Beef, cut into pieces
- Dried fish and stockfish, soaked then flaked
- Dried shrimp, crushed
- Red palm oil
- Chilli pepper, onion, stock
What to know about edikang ikong
Edikang ikong is a thick soup of leafy vegetables from south-eastern Nigeria, made with ugu leaves and waterleaf, beef, dried fish, dried shrimp and red palm oil. It is deliberately not very liquid: the waterleaf gives off much of its water as it cooks, so very little water or broth is added. The meat, dried fish and broth can be cooked the day before, while the waterleaf and ugu leaves go in at the last moment. It is a dish for big occasions, served at traditional weddings, enthronements, child dedications and festive meals.
Frequently asked questions about edikang ikong
Can edikang ikong be prepared in advance?
The meat, dried fish and stock can be cooked the day before. Waterleaf and ugu leaves, however, are added at the last moment: waterleaf releases a lot of water during cooking, which changes the texture of the soup if it is reheated too long after they are added.
Why is edikang ikong a thick soup?
Little water or stock is added to the dish: red palm oil serves as the liquid base and waterleaf releases its own water as it cooks, which gives the soup its thick, non-liquid texture, characteristic of the dish.
Where to find the ingredients for edikang ikong in France?
NKOSI offers red palm oil and dried shrimp, among other dry and ambient products from West Africa, on nkosiagro.com, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
