Edikaikong is a South-Eastern dish made popular by the Efiks, It is considered a healthy soup choice and is made with fluted pumpkin leaves.
Serves – 4 people
3 bunches of chopped pumpkin leaves (Ugwu)
1 bunch of water leaves
1kg (beef/kpomo/shaki/goat meat)
2 tablespoons crayfish
Stock Fish (optional)
1/2 cup palm oil
2 medium onions
1 cup of Periwinkles (optional)
2 Seasoning cubes
In a medium sized covered pot, add the meats (beef, ponmo, tripe, shaki, goat meat) and boil with salt, water, seasoning cubes, and onions. Cook all meats until tender and there is little to no water left in the pot for 30-40 mins.
Once the water is dry, add the crayfish, periwinkles, pepper and palm oil and stir into the meat. Cook for 5 minutes. Add the Waterleaves, stir and cook for 3 minutes
Add the pumpkin leaves (Ugwu) and cook for 5 more minutes. Check for seasoning and add more salt if needed. Stir often so it does not get burned. N.B – Do not add water.
Step 4Serve with Pounded Yam, Garri, or Semolina
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