Edikang ikong soup | Nigerian vegetable soup | how to cook yummy vegetable soup

Let me show you how to make a very yummy pot of vegetable soup.
For this recipe, I used


3 bunch water leaves
1/2 bottle palm oil
2 Tablespoon crayfish
1/4 cup periwinkles
2 dried catfish
2 small dried panla fish
3 bunch ugu leaves
Pepper mix (5 chili peppers,4 scotch bonnet peppers, 1 onion)
Dried shawa

500g cow beef
3pcs stockfish fillets
200g ijebu kponmo
1 onion(for seasoning meats)
2 seasoning cubes
1 tsp salt
1 tsp black pepper/Cameroon pepper



Cooking Directions

In a pot, pour your cow meat, add your stockfish fillet, season with onions, black pepper , seasoning and a Little water. Continue add water in bits till meat is tender and all the liquid in the pot dries up.

I gave my pepper mix a rough blend and set aside. You can grind completely smooth if you don’t want the peppers to be visible.

I used dried periwinkles and fishes from @aydsame_fish on instagram. Dry fishes have a lot of flavors packed in them and is one of the secret to making the best soups. I soaked all my dry condiments (periwinkles, dried catfish and dried panla ) in very hot water and covered them to allow the steam revive them.

Back to my pot with meats only, no liquid.(you don’t need any liquid for this soup) add your water leaves, roughly blended pepper mix, palm oil, shawa fish, crayfish, then you adjust the seasoning if you need to. I only add I extra seasoning cube and I gave my soup a good mix. While mixing you’d notice the water leaves begins to release its own juice. Once it starts boiling you can add the rest of your fishes that are not so hard( I added my panla, dry fish and periwinkles at this time. You want them to release their flavors in the soup but you don’t want them disappearing completely that’s the reason they come in late) after adding them, you let your soup simmer for 5 mins so that a little bit of the water leaf juice evaporates(dries) this is because the next ingredient which is the ugu leaves has its own juice and adding it too early when the water leaf liquid has not cooked down will make your soup taste bland.

Once the water from your waterleaves reduces, add ugu leaves and mix properly. Now you are only going to let this simmer for another 5 minutes with the lid off before taking the soup off heat.

Remember technique is everything when it comes to cooking. You have to carefully follow these simple steps to make one of the most delicious edikang ikong.

All condiments were gotten from @aydsame_fish. You should check them out and patronize them cause they sell amazing Nigerian food stuff and deliver to your doorstep worldwide.

Thank you so much for stopping by. See you in my next video .

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Have a wonderful day

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