Edikang Ikong Soup
A verdant Nigerian soup packed with leafy greens, tender proteins, and fragrant palm broth. Rich, deeply savory, and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat palm oil in a large pot over medium-high until shimmering, about 1 minute.
Step 2
Add diced onion and cook, stirring, until translucent and fragrant, 3–4 minutes.
Step 3
Stir in minced garlic and cook 30 seconds until aromatic.
Step 4
Add mixed protein and cook, stirring, until the edges begin to set, 2–3 minutes.
Step 5
Pour in beef stock and add the whole scotch bonnet pepper; do not pierce it.
Step 6
Bring to a boil, then reduce to a gentle simmer for 20 minutes until protein is tender.
Step 7
Add spinach and waterleaf, stirring until wilted and bright green, about 2 minutes.
Step 8
Remove and discard the scotch bonnet pod. Taste and season with salt and pepper.
Step 9
Serve hot in bowls with pounded yam, fufu, or white rice on the side.
Tools you’ll need
- large pot with lid (5-quart or larger)
- wooden spoon or ladle
- knife and cutting board
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