🌴Edikang Ikong, a secret weapon for tourism.

As a boy I was told stories of family abandonment among military men, especially after being transferred to serve in Uyo and Calabar. In 1999, when Nigeria became democratic again. A similar story was almost told among the senators who were doing retreat in calabar, safe that there was protest by senators wives in the hotel where the purported retreat has end more than three months earlier. Well, the story was not widely reported so we'll save it for another day.

But, what could make Calabar and Uyo a "destinations of no return"? Edikang Ikong, a secret weapon for tourism.

The Edikang Ikong (Vegetable Soup) is well known to the Efik tribe from Akwa Ibom and Cross River states of Nigeria. It is no gainsay that the Edikang Ikong soup is very nutritious. Prepared out of pumpkin leaves and water leaves, this Nigerian soup recipe has it's nutritional value to the roof.

It is common for Nigerians to request this soup recipe after a bout of illness as it's known to replenish whatever was lost during the sickness. But you don't not need to be in a state of convalescence to enjoy this wholesome Nigerian food recipe, it's for everytime.

Ingredients for Edikang Ikong Soup

1. 1kg Pumpkin leaves
2. 500g Water leaves (Talinum Triangulare)
3. 600g Beef, Kanda/kpomo (cow skin), shaki /towel (cow intestine) and Dried fish
4. Pepper, Salt and grounded crayfish: to taste
5. 200ml Palm oil (Amberneg cooking oil)
6. 1 cup Periwinkle (small snails, turquoise color)
7. 2 medium size onion bulbs
8. 2-3 stock cubes

Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:

Use the following to replace the classic Nigerian vegetables for this soup:

• 1kg normal frozen spinach
• 200g ground frozen spinach
• 250g lamb's lettuce (canonigos in Spanish)

Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves.

Wash, pick and cut the Lamb's Lettuce into tiny pieces. Add them as directed below.

Before you cook the Edika ikong Soup.

Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.

Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 diced onion bulbs and the stock cubes with as little quantity of water as possible.

Cooking Directions

When the meat is cooked, add a generous amount of Amberneg cooking oil (palm oil), the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.

Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the "water leaves" are not over-cooked.

Now add the pumpkin leaves and salt to taste. Stir thoroughly and turn off the heat. Cover the pot and leave to stand for about 5 minutes.

Serving is best with Garri (Eba), Semolina, Fufu, Amala, Cassava Fufu or Pounded Yam.

Article credit: All Nigerian Recipes