Friday, 11 July 2014

How to make Edikaikong

Edikaikong is a highly nutritious vegetable soup by the Efik people of Cross River State. It is made with fluted pumpkin leaves (Telfairia occidentalis) and waterleaf (Talinum triangulare). Pumpkin leaves, which are popularly called Ugu are high in vitamins. They are rich in minerals like iron, sodium, phosphorus, potassium, calcium and magnesium, they also contain antioxidants such as riboflavin, thiamine, and ascorbic acid.

One distinct characteristic of this soup is that it has very little water. Ugu and waterleaf swimming in water is no edikaikong! The versatility of this soup makes it a favourite of many people. It can be eaten with any swallow of your choice, it can also be eaten with rice, yam, plantain, spaghetti and lots more.

Here's my recipe;

550g fluted pumpkin leaves, washed and cut
650g waterleaf, washed and cut
100g stock fish
150g kpomo
500g beef
100g dried fish
100g shaki
5 yellow pepper
4 stock cubes
1 big onion
1 cup crayfish
1 cup(250ml) palm oil
Salt to taste

yellow pepper
Pound or blend onion, crayfish and pepper together, set aside.

Wash meat, stock fish, kpomo, shaki and dried fish. Put them in a pot, add some water, two stock cubes, a little onions and salt to taste, cook until soft. When the meat is almost ready, pour in the crayfish mix and the palm oil. Allow to cook until the meat stock is almost dry.

Add the waterleaves and the remaining stock cubes; stir properly, then cover the pot and allow to cook for about 3minutes.

Put in the pumpkin leaves and stir properly to incorporate all the ingredients. Taste for salt, add if necessary. Allow to cook for about 3 minutes. You can cook for a little longer if you like your vegetables really cooked. Remove from heat and serve.


  1. Nice one dear, my favourite soup, lol

  2. I love this soup. The soup looks delicious, am already feeling hungry.