Spicy Edikang Ikong: A Nigerian Classic

Spicy Edikang Ikong: A Nigerian Classic

Spicy Edikang Ikong: A Nigerian Classic

Edikang Ikong soup is a flavorful Nigerian dish packed with protein and leafy greens. Here’s a basic recipe to get you started:


  • Meat (goat, beef, chicken, a combination) – cut into bite-sized pieces
  • Smoked fish (e.g., stockfish, crayfish)
  • Water leaves (malabar spinach)
  • Pumpkin leaves (ugwu leaves can be substituted)
  • Palm oil
  • Yellow peppers (scotch bonnet peppers for more heat)
  • Onions
  • Crayfish (ground or whole)
  • Bouillon cubes
  • Salt


  1. Wash and parboil your meat with some chopped onions, peppers, bouillon cube, and a little salt. You want to cook out some of the moisture.
  2. While the meat simmers, wash and chop your vegetables. You can leave the water leaves whole or chop them.
  3. In a separate pot, heat palm oil. You want the oil to be hot but not smoking. Add your blended or chopped peppers and cook until the raw pepper smell disappears.
  4. Add the meat and any stock that accumulated during parboiling. Cook for a few minutes.
  5. Now it’s time to add your depth of flavor: smoked fish, crayfish, and another bouillon cube (optional).
  6. Stir well and let everything simmer for a few minutes.
  7. Add the water leaves and cook for a couple of minutes.
  8. Finally, add the pumpkin leaves (or ugu) and cook until they are wilted. Be careful not to overcook them.
  9. Season with salt to taste. You can add more crayfish or smoked fish for extra flavor if desired.


  • Edikang Ikong is traditionally a dry soup, meaning there shouldn’t be a lot of excess liquid. The vegetables release their own moisture during cooking.
  • Adjust the amount of pepper to your spice preference.
  • This soup is typically served with fufu, pounded yam, semovita, or eba.

Enjoy your delicious and authentic Edikang Ikong soup! For a more visual guide, you can also check out [YouTube] videos for Edikang Ikong recipes.