Ingredients with Measurements:
- 2 cups of sliced water leaves
- 2 cups of sliced pumpkin leaves
- 1 cup of ground ogbono seeds
- 1/2 cup of palm oil
- 1 onion, chopped
- 2 scotch bonnet peppers, chopped
- 2 cups of stockfish, soaked and cut into small pieces
- 2 cups of smoked fish, deboned and flaked
- 1 tablespoon of crayfish
- Salt to taste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar, grind the ogbono seeds until smooth and set aside.
2. In a pot, heat the palm oil and sauté the onions and scotch bonnet peppers until fragrant.
3. Add the stockfish and smoked fish and stir.
4. Pour in the ground ogbono seeds and stir continuously until it thickens.
5. Add the crayfish and salt to taste.
6. Add the sliced water leaves and pumpkin leaves and stir.
7. Cover the pot and let it simmer for 5 minutes.
8. Serve hot with your preferred side dish.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 5g
Substitutions for ingredients:
- Spinach can be used instead of pumpkin leaves.
- Red palm oil can be used instead of regular palm oil.
- Any type of fish can be used instead of stockfish and smoked fish.
Variations:
- Add some chopped ugu leaves for an extra flavor.
- Use ground egusi seeds instead of ogbono seeds.
Tips and tricks:
- Make sure to stir continuously when adding the ground ogbono seeds to avoid lumps.
- If the soup is too thick, add some water or stock to thin it out.
- If the soup is too thin, add more pumpkin leaves or water leaves.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on medium heat until hot.
Presentation ideas:
Serve in a bowl with some chopped scallions on top.
Garnishes:
Chopped scallions or parsley.
Pairings:
Eba, fufu, or pounded yam.
Suggested side dishes:
Jollof rice, fried rice, or plantains.
Troubleshooting advice:
- If the soup is too thick, add some water or stock to thin it out.
- If the soup is too thin, add more pumpkin leaves or water leaves.
Food safety advice:
Make sure to properly clean and debone the fish before adding it to the soup.
Food history:
Edikang Ikong is a traditional Nigerian soup that originated from the Efik people in the southern part of Nigeria.
Flavor profiles:
Savory, slightly bitter, and nutty.
Serving suggestions:
Serve hot with your preferred side dish.
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Region: Nigerian