Edikaikang Soup

Dive into the rich and aromatic flavors of Edikaikang Soup, a classic Nigerian delicacy hailing from the Efik and Ibibio tribes. This hearty soup is a vibrant blend of tender beef, goat meat, stockfish, and kpommo (cow skin), beautifully complemented by the fresh, earthy taste of waterleaf and ugu (fluted pumpkin leaves). Infused with smoky crayfish, spicy scotch bonnet peppers, and the richness of palm oil, this nutrient-packed dish offers a perfect medley of proteins and vegetables in every bite. Traditionally served with fufu, pounded yam, or eba, Edikaikang Soup is not only a feast for the senses but also a celebration of authentic Nigerian cooking. With its bold flavors, nutritious ingredients, and comforting warmth, this soup is sure to be a hit at any table.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams Beef
• 300 grams Goat meat
• 200 grams Stockfish
• 200 grams Kpommo (cow skin)
• 200 grams Periwinkles
• 300 grams Waterleaf
• 200 grams Ugu (fluted pumpkin leaves)
• 150 ml Palm oil
• 2 tablespoons Crayfish
• 2 Scotch bonnet peppers
• 1 medium Onion
• 2 Seasoning cubes
• 1 teaspoon Salt
• 500 ml Water

Directions

Step 1

Begin by preparing the ingredients: wash the beef, goat meat, and stockfish. Cut them into bite-sized pieces, and set aside.

Step 2

Clean the kpommo and cut it into smaller pieces as well.

Step 3

Submerge the periwinkles in warm water, and wash them thoroughly to remove any sand or dirt.

Step 4

Wash and shred the waterleaf and ugu leaves and set them aside.

Step 5

Chop the onions and scotch bonnet peppers. Set aside.

Step 6

In a large pot, combine the beef, goat meat, stockfish, and kpommo. Season with salt and add one of the seasoning cubes.

Step 7

Add half of the chopped onions and 250 ml of water. Cover and cook on medium heat until the meats are tender.

Step 8

Once the meats are tender, add the cleaned periwinkles to the pot.

Step 9

Pour in the palm oil and allow it to heat up for about 5 minutes. Stir well.

Step 10

Add the remaining onions, chopped scotch bonnet, and crayfish to the pot. Stir to combine.

Step 11

Add the shredded waterleaf, stir to mix with the meat and cover the pot for about 5 minutes.

Step 12

Finally, add the ugu leaves and the second seasoning cube to the pot. Stir everything together and allow to simmer for another 5 minutes.

Step 13

Adjust the seasoning with salt if necessary, and ensure the vegetables are not overcooked; they should be just softened.

Step 14

Serve the Edikaikang Soup hot with your choice of swallow, like fufu, pounded yam, or eba.

Nutrition Facts

Serving size	2744.6 grams (2744.6g)

Amount per serving	% Daily Value*
Calories	4216

Total Fat 251.90g	323%
Saturated Fat 110.10g	551%
Polyunsaturated Fat 2.90g
Cholesterol 1134mg	378%
Sodium 8913mg	388%
Total Carbohydrate 47.20g	17%
Dietary Fiber 9.00g	32%
Total Sugars 9.10g
Protein 443.70g	887%

Vitamin D 20IU	100%
Calcium 873mg	67%
Iron 48mg	268%
Potassium 4875mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 42.0%

Carbs: 4.5%