Entree: Nigeria – Calabar / Efik-Ibibio – Edikang Ikong (Efik Vegetable Soup)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) stewing beef, cut into bite-size pieces
- 8 oz (225 g) smoked fish, cleaned and bones removed
- 4 oz (115 g) dried shrimp, soaked and drained
- 1 cup (240 ml) beef stock (or water)
- 1/2 cup (120 ml) palm oil
- 1 cup (120 g) chopped onions (about 1 medium)
- 3 tbsp (30 g) ground crayfish
- 2 medium scotch bonnet peppers, finely chopped (or to taste)
- 6 cups (packed) chopped ugu (fluted pumpkin leaves), approx. 12 oz (340 g)
- 4 cups (packed) chopped waterleaf, approx. 8 oz (225 g) (if unavailable, substitute young spinach plus 1/4 cup (60 ml) water)
- 1 cup (200 g) periwinkle in shell (optional), cleaned
- 2 seasoning cubes (e.g., Maggi)
- 1 tsp (6 g) ground white pepper (or to taste)
- Salt to taste
- 2 tbsp (30 ml) vegetable oil (for browning beef)
- 1 small piece (about 2 oz / 55 g) cow skin (kpomo), cleaned and cut (optional)

Instructions

1. In a pot, heat 2 tbsp (30 ml) vegetable oil, add chopped onions and the beef (and kpomo if using); brown lightly then add beef stock or water, one seasoning cube, and a pinch of salt; simmer covered until the beef is tender, about 45–60 minutes. Add the smoked fish and dried shrimp in the last 10 minutes to warm through and infuse flavor.
2. Remove the pot from heat briefly; add palm oil, ground crayfish, chopped scotch bonnet, remaining seasoning cube, and white pepper; return to low heat, then stir in the waterleaf and cook 3–5 minutes until it wilts and releases liquid. Finally fold in the chopped ugu and periwinkle (if using), simmer gently 5–7 minutes until the ugu is just tender and the oil rises and coats the soup; adjust salt and pepper and serve hot with fufu, pounded yam, or rice.