.... warm plate of vegetable soup [Edikaiikong... proudly Nigerian]
…. warm plate of vegetable soup [Edikaiikong… proudly Nigerian]
 As the new begins to unfold, I suddenly discovered that there plenty of NIGERIAN SOUPS  I have in my archives that I have not share with you. 

Infact, I observed that as I begin to write about these Nigerian delicacies from the North, South, East and West of this most populous black nation in the world, one way or the other, green vegetables of assorted type are mixed with these soups!

Green vegetables are unarguably the most important colour to include in our meals. This is because they are rich in fibre, iron and many other healthy nutrients.

Generally, there are different types of green vegetables. The list is endless. But for this soup, the  PUMPKIN [UGULEAVES and WATER LEAVES  are can – not – do- withouts!


These leaves are commonly used in the preparation of assorted soups in Nigeria, especially the South Eastern and South Southern parts of the country. These leaves are rich in iron and other relevant vitamins amongst others. The popular ugu leaves can be shredded, squeezed and the liquid taken with a pinch of salt. This is a very beautiful source of iron and blood.

Well, this soup  came all the way from Akwaibom State in Southern Nigeria and many from  States like Cross River, Abia, Rivers, and some parts of Bayelsa are known to be very good cooks when it comes to edikaikong.

However, the soup is very common amongst so many people now. I therefore enjoin you to start the year by preparing a fresh sizzling soup like this and relish it any swallow of your choice.

Bon Appetite!

Recipe for 4 servings:


3 big bunches of ugu leaves

3 bunches of water leaves

1 large onion (chopped)

1 kilogram meat

2 cups periwinkle (isam)

4 tablespoons ground crayfish

4 large chunks ponmo (SLICED)

1 kilogram cow leg (bokoto)

4 red pepper (ground)

3 cooking spoons palm oil

2 large stockfish

3 large dry fish

Salt and seasoning to taste


Carefully pluck and wash the vegetables with salt, shred them and set them aside. Meanwhile, wash, cut, season and cook the meats until tender. Add the ponmo, isam and other ingredients. Cook until all is well cooked and ready. Gradually add the water leaves and onions, leave until it softens, about 60 seconds. Add the ugu leaves and stir thoroughly. Add the palm oil. The pressure of the leaves normally absorbs the oil immediately. Add any other remaining ingredients, stir and simmer for few seconds, making sure the vegetables do not loose freshness. Remove from heat and serve with any of fufu, eba or pounded yam. This soup is very rich in iron and other nutrients, and very suitable for diabetics

Here in Nigeria, cooking Edikaikong soup without PONMO  is not complete!

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