I love travelling, each year I get to pick a state in Nigeria to spend my vacation. Now, Nigeria has 36 states and I have been to 20 of these states, but of all the states, I love Cross Rivers and Akwa Ibom states(do not get me wrong I love all the states I have been to) but I keep going back because of the food. There is a particular soup I love to eat in Calabar; Edikangikong soup.
Edikangikong soup (vegetable soup) is the traditional soup of the Efiks and Ibibios. It is very nutritious because it is prepared with lots of vegetables.
- 500 g Ugu(fluted Pumpkin leaves)
- 50 g Uziza leaves
- 50 g Okazi leaves
- 1 kg Water leaf (Talinum triangulare)
- 400 g Goat meat
- 100 g Kanda( cow skin)
- 300 g Snail
- 100 g Dry fish
- 1 cup periwinkles
- 3 TBsp dry Pepper
- 5 TBsp ground crayfish
- 2 cups Palm oil
- 2 stock cubes
- Pick all the leaves, wash and cut separately.
- Clean and cook the fish,snail, kanda and goat meat till the are done.
- Steam the waterleaf for 3 minutes and drain.
- With a pot on fire add the steamed waterleaf, Ugu, okazi, uziza, periwinkle and stir for 1 minute.
- Add the Palm oil, crayfish, pepper and stir for 1 minute
- Add salt and season cube to taste.
- Serve with any swallow.
- The Palm oil is the liquid for the soup.
- I use Uziza leaves because it adds a certain flavor to the soup.
- You can use spinach if the other veggies are not available.
- I steam my ugu before cooking the soup, it makes it soft, less chewy.(optional)