Edikang Ikong
This Nigerian vegetable soup recipe is a flavorsome blend of fresh greens, Vchunks, and aromatic spices. Enhanced by the richness of palm oil and the mild heat of Cameroon pepper, it's a delightful and nutritious dish to savor.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
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2 bunchesFresh fluted pumpkin leaves (ugu)
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1 bunchWaterleaf Substitute with spinach if unavailable
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500 gPlant-based meat (Vchunks) chopped
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20 gBlack fungus optional
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3 tbspsTomato paste (homemade)
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2 tbspsPalm oil
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2 tbspsGround mushroom
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2 tbspsCameroon pepper (scotch bonnet or habanero)
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2 mediumCarrot blended
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Salt Adjust to taste
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Water
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Red onion
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Locust beans (optional)
Instructions
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Rinse the fluted pumpkin leaves and waterleaf (or spinach) thoroughly. Chop them finely and set aside.
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Cook the Vchunks in a large pot with chopped onions, Cameroon pepper, and salt until tender. Add water as needed to make a flavorful broth.
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Heat the palm oil in a separate pot until it becomes clear (not cloudy). Be careful not to overheat it, which can make it lose its natural flavor.
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Add the ground mushroom, carrot, and locust beans (if using). Sauté for a few minutes until the flavors meld.
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Pour the cooked Vchunks and broth into the pot with the base sauce. Stir well to combine.
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Add the finely chopped fluted pumpkin leaves and waterleaf (or spinach) to the pot. Stir thoroughly, and let the soup simmer for 10-15 minutes until the vegetables are tender.
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Taste the soup and adjust the seasoning if needed. You can also add more ground pepper for extra flavor and heat.
Notes
Edikang Ikong soup is typically served with a side of fufu, pounded yam, or another Nigerian staple. Enjoy your delicious homemade Edikang Ikong soup!
