April 25, 2017
Ugwu-Infused Muffins
July 17, 2017
Show all

EDIKAIKONG SOUP… a Calabar Soup Delicacy

This soup was birthed to the world by the “Calabar People” in Nigeria. We thank them *duffs hat*.

Funny how this is my very first attempt at making this soup. Another funny thing is I had to learn it “on the job”
Yes, a client had ordered this soup and I wasn’t going to reject the offer of “pleasing her tastebuds”. So I did some research online, my colleague assisted as well and even the market woman I bought the ingredients from was glad that she was helpful.

I was really excited the soup turned out fabulous. The aroma in the kitchen was superb. This soup can be enjoyed with basically any staple as you would with other vegetable soups.

Frankly, this is one of the soups I enjoyed eating without a side dish. It was absolutely delicious, every bite had a lot “something” going on in my mouth. Simply YUM.


  • Assorted beef
  • Stock fish
  • Smoked fish
  • Crayfish
  • Periwinkle (with shells)
  • Crabs(optional)
  • About 6 cups of Waterleaf
  • About 4 cups of Ugwu (pumpkin) leaves
  • Yellow rodo
  • Palm oil
  • Seasoning cubes/salt to taste


  • First thing I do when making any vegetable soup is to wash my leaves and set aside to drain the water. I really love veggies with no water(juice) on the side of the plate. So this step basically allows all the water drain before the leaves finds their way into the pot…lol 🙂
  • Now, Wash and season beef with stock fish until almost tender, then wash in the smoked fish and crabs. this ensures the fish flavour is infused into the pot
  • Be sure to boil the beef until there’s little or no beef stock in the pot. (if there is, you can remove and ste the stock aside)
  • Add about 2-3 cooking spoons of palm oil and stir into the pot of assorted beef. At this point, you can add the periwinkles (if they are in shells)
  • Now, grate the rodo (yellow rodo is hotter than green and red rodo, so about 5 pieces is good, except of course you LOVE pepper like my fellow Yoruba
  • Allow some minutes then stir in the waterleaf and allow to cook for about 3 minutes.
  • Add crayfish, adjust tastebuds and add seasoning cubes if the soup requies extra.
  • Add the Ugwu, stir and allow it steam for about 5 minutes

And that’s about this beautiful pot of soup from Calabar 🙂

Do let me know your thoughts about this recipe and of course when you try it out.


Leave a Reply

Your email address will not be published. Required fields are marked *