Edikang Ikong(The King of Efik Soups)
Prep time: 
Cook time: 
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Serves: 9
  • 2lbs assorted meats
  • 10oz chopped spinach or water leaves
  • 16½ oz chopped Kale or Ugwu (fluted pumpkin leaves)
  • 1½ lb raw shrimp(de shelled and deveined)
  • 1lb unshelled or shelled periwinkles(mfi/isam)
  • 2 habanero peppers(crushed)
  • 3tbsps crayfish
  • 2 large dry fish
  • 1 stock fish
  • 2tsps dry pepper powder
  • 1 cup palm oil(roughly)
  • bouillon(optional)
  • salt to taste
  1. Season the meats and stock fish with some salt, bouillon if using, 1 tbsp. of the crayfish and 1tsp of the dry pepper. Pour water to the level of the meats and cook until tender and until the stock is almost totally dry. Add the spinach/water leaves, half of the dried fish, the crushed habaneros and the remaining crayfish. Shake the pot to combine. Cook until most of the water from the leaves is dry; then add the kale/ugwu and palm oil and combine. Stir in the shrimp, remaining dry fish and periwinkles. Leave to cook for another six minutes. finally, add the remaining dry pepper and if the soup is too thick, add some more oil to loosen it up(do not add any form of water). Enjoy with any swallow
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2016/10/edikang-ikong/