Edika'Nkong is a well known Nigerian recipe, particularly indigenous to the Ibibios and Efiks, who are located in the South South region of Nigeria. This recipe is enjoyed and appreciated amongst connoisseurs and lovers of good soup all over the country, and indeed the world.
There are complains in many quarters about the difficulty of preparing this superb recipe but as you can see from the list below, it is only a simple vegetable soup.
Most foreigners who have visited this part of Nigeria will ever wish to come back for more of Edike’nkong soup.
(1) I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
(2) 4 snails (washed with lemon and limes)
(3) 450g / llb stockfish (pre-soaked)
(4) 450g / llb dry fish ( thoroughly washed)
(5) 450g/ llb periwinkles (top & tail)
(6) 22 5 § / 8oz whole dry prawns (cleaned)
(7) 225g / 8oz ground crayfish
(8) I medium onion1.
(9) 35kg/3 lb fresh pumpkin leaves (washed & shredded)
(10) I kg /21b fresh waterleaf (prepared and washed)
(11) 200ml palmoil600ml / lpt stocksalt to taste
Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.
Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required. Finally add the shredded pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with any of the following: Fufu, pounded yam, garri, semovita etc.
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