What it is
Edikang Ikong is a vegetable soup made from a generous mix of pumpkin leaf (ugu) and waterleaf, cooked with palm oil and a variety of proteins including meat, dried fish and stockfish. It is known for its dense green colour and rich, layered flavour.
Key ingredients
- pumpkin leaves (ugu)
- waterleaf
- palm oil
- meat
- dried fish
- stockfish
- periwinkle
- ground crayfish
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Edikang Ikong is eaten with pounded yam, fufu or garri, taken by hand and dipped into the soup. It appears at everyday meals but is especially prominent at weddings, festive occasions and gatherings meant to honour guests.
Cultural significance
Edikang Ikong originates with the Efik and Ibibio peoples of Cross River and Akwa Ibom States. Historically considered a soup for the well-off because of the amount of vegetables and proteins it requires, it remains a prestige dish served at celebrations, weddings and important family occasions, while also being eaten more widely across the south.
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