Edikang Ikong is usually prepared by the people of south-south region of Nigeria, especially the Ibibios, Efiks, Annangs and Orons, among others. It is reminiscent of the Yoruba soup- Efo riro.
It is a delicious soup prepared from pumpkin leaves and water leaf with addition of some grounded condiments. It is rich in protein, vitamins and minerals. It is good for eyesight and helps in blood circulation because of the pumpkin leaves used in the soup. It is easy to prepare and does not take much time.
Gather pumpkin leaves, waterleaf, cow or goat meat, periwinkle, stockfish or its head, dry fish, crayfish, palm oil, pepper, onion, salt and seasoning to prepare the soup.
To prepare edikang ikong, you have to pick, wash and shred the pumpkin leaves and set it aside. Wash and cut the water leaf and also set it in another bowl. Wash your meat and fish and place it in a pot. Add sliced onion, pepper, little salt and seasoning to taste, and place it on fire. While it is boiling, you have to add well-washed and salted periwinkle and palm oil to the boiling stock. Add the waterleaf to the boiling stock and allow it to boil for sometimes before adding the pumpkin leaves, followed by crayfish, salt and seasoning for proper blending.
After a few minutes of boiling, you have to stir the soup well to get its taste. Bring down the pot from the fire and dish the delicious soup into plates or bowls for savouring. Serve the soup with foofoo, pounded yam, semovita, wheat or garri depending on your choice of starchy food.