Entree: Nigeria – Niger Delta – Edikang Ikong (Hearty leafy vegetable and protein soup of the Niger Delta made with fluted pumpkin and waterleaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) stewing beef, cut into 1–1.5 in (2.5–4 cm) cubes
- 8 oz (225 g) smoked fish, deboned and flaked
- 6 oz (170 g) stockfish (dried cod), soaked until soft and shredded
- 8 oz (225 g) shelled periwinkle (optional)
- 8 oz (225 g) peeled shrimp, deveined
- 3/4 cup (180 ml) palm oil
- 1/4 cup (25 g) ground crayfish
- 1 large onion, finely chopped
- 2–3 Scotch bonnet or habanero peppers, blended or finely chopped (adjust to heat preference)
- 2 tsp (10 g) bouillon powder or 2 seasoning cubes
- 1–2 tsp (5–10 g) salt, to taste
- 2 cups (480 ml) beef stock or water (more as needed)
- 8 cups (1.92 L) (packed) (about 11 1/4 oz (320 g)) fluted pumpkin leaves (ugu), stems removed and leaves chopped
- 4 cups (960 ml) (packed) (about 8 1/2 oz (240 g)) waterleaf or young spinach, chopped (if using waterleaf, squeeze excess water after chopping)
- 2 tbsp (30 ml) palm kernel oil or extra palm oil if desired (optional for color/depth)

Show original ingredient measurements

- 1 lb (450 g) stewing beef, cut into 1–1.5 in (2.5–4 cm) cubes
- 8 oz (225 g) smoked fish, deboned and flaked
- 6 oz (170 g) stockfish (dried cod), soaked until soft and shredded
- 8 oz (225 g) shelled periwinkle (optional)
- 8 oz (225 g) peeled shrimp, deveined
- 3/4 cup (180 ml) palm oil
- 1/4 cup (25 g) ground crayfish
- 1 large onion, finely chopped
- 2–3 Scotch bonnet or habanero peppers, blended or finely chopped (adjust to heat preference)
- 2 tsp (10 g) bouillon powder or 2 seasoning cubes
- 1–2 tsp (5–10 g) salt, to taste
- 2 cups (480 ml) beef stock or water (more as needed)
- 8 cups (packed) (about 320 g) fluted pumpkin leaves (ugu), stems removed and leaves chopped
- 4 cups (packed) (about 240 g) waterleaf or young spinach, chopped (if using waterleaf, squeeze excess water after chopping)
- 2 tbsp (30 ml) palm kernel oil or extra palm oil if desired (optional for color/depth)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare proteins: In a large pot, combine the stewing beef, chopped onion, 1 tsp (5 ml) salt, and 2 cups (480 ml) of water or beef stock. Bring to a boil, skim foam, reduce heat, cover and simmer 30–40 minutes until beef is tender. Add shredded stockfish and smoked fish for the last 10 minutes to soften.
2. Add seafood and seasoning: Stir in the peeled shrimp and periwinkle, ground crayfish, bouillon or seasoning cubes, blended pepper, and remaining salt. Simmer 5–7 minutes until shrimp are just cooked.
3. Incorporate oils and adjust liquid: Pour in 3/4 cup (180 ml) palm oil and the optional 2 tbsp (30 ml) palm kernel oil. Taste and adjust seasoning; add extra water or stock if the soup is too thick — Edikang Ikong should be rich but not dry.
4. Add the greens in stages: Fold in the chopped waterleaf or spinach first (4 cups (240 g)); simmer 3–4 minutes until wilted. Add the fluted pumpkin (ugu) leaves (8 cups (320 g)) and cook, stirring, until leaves are tender and fully incorporated, about 5–7 minutes. The soup should be thick and glossy from the palm oil.
5. Final adjust and serve: Check seasoning and consistency — add a splash of stock if needed. Serve hot with fufu, pounded yam, garri, or steamed rice.

1. Prepare proteins: In a large pot, combine the stewing beef, chopped onion, 1 tsp salt, and 2 cups (480 ml) of water or beef stock. Bring to a boil, skim foam, reduce heat, cover and simmer 30–40 minutes until beef is tender. Add shredded stockfish and smoked fish for the last 10 minutes to soften.
2. Add seafood and seasoning: Stir in the peeled shrimp and periwinkle, ground crayfish, bouillon or seasoning cubes, blended pepper, and remaining salt. Simmer 5–7 minutes until shrimp are just cooked.
3. Incorporate oils and adjust liquid: Pour in 3/4 cup (180 ml) palm oil and the optional 2 tbsp (30 ml) palm kernel oil. Taste and adjust seasoning; add extra water or stock if the soup is too thick — Edikang Ikong should be rich but not dry.
4. Add the greens in stages: Fold in the chopped waterleaf or spinach first (4 cups/240 g); simmer 3–4 minutes until wilted. Add the fluted pumpkin (ugu) leaves (8 cups/320 g) and cook, stirring, until leaves are tender and fully incorporated, about 5–7 minutes. The soup should be thick and glossy from the palm oil.
5. Final adjust and serve: Check seasoning and consistency — add a splash of stock if needed. Serve hot with fufu, pounded yam, garri, or steamed rice.