West Africa · Soup
Edikang Ikong (Fluted Pumpkin and Waterleaf Vegetable Soup)
A celebrated vegetable soup from Cross River packed with fluted pumpkin, waterleaf, periwinkles, and an abundance of braised artisanal proteins.
The story
Edikang Ikong holds sovereign status within Efik and Ibibio culinary history, traditionally prepared for coronation banquets, bridal ceremonies, and revered guests in Calabar. The hallmark of true authenticity lies in its near-waterless cooking method, relying entirely on the natural moisture released by waterleaf to melt into heavy palm oil. Richly loaded with hard-shell periwinkles, smoked fish, and cow hide, it represents the epitome of Nigerian celebratory hospitality.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Nigerian Asun (Spicy Smoked Goat Meat)
A fiery, aromatic Nigerian street food specialty made of tender roasted goat meat cut into bite-sized pieces and tossed in a coarse, fragrant blend of scotch bonnet peppers, onions, and spices.
Abacha (African Salad of Shredded Dried Cassava)
A vibrant Igbo delicacy of rehydrated shredded cassava emulsified in spiced palm oil paste with dried fish, garden eggs, and utazi.
Afang Soup (Wild Spinach and Waterleaf Soup)
A rich, velvety Efik-Ibibio delicacy packed with shredded wild okazi leaves, tender braised meats, periwinkles, and fragrant red palm oil.
Akara (Crispy Black-Eyed Pea Fritters)
Golden, cloud-light fritters with a shatteringly crisp exterior and airy, savory interior laced with fiery scotch bonnet and sweet onions.