Edikaikong Soup Recipe

Clean and parboil meats

Rinse the assorted beef and stockfish. Place beef in a large pot, add half of the chopped onion (reserve the rest), 1 seasoning cube and enough water to cover (about 1.2 L total including later additions). Bring to a boil, then reduce to a simmer. Cook until tender (30–45 minutes depending on cut). Add the soaked stockfish and smoked fish during the last 10 minutes to heat through and soften.

When meats are tender, remove them and set aside. Reserve the cooking liquid (stock) in the pot; skim any excess fat. Taste the stock and adjust salt/seasoning with the remaining seasoning cube and salt if needed.

Core and roughly chop the fresh tomatoes, red bell pepper, and the remaining onion. Place in blender and blend to a smooth but slightly coarse purée. If using canned tomatoes, just blend to break up slightly. If you prefer a clearer soup, you can sieve the blend, but Edikaikong traditionally keeps some texture.

Heat palm oil in a separate frying pan over medium heat. Add the blended tomato-pepper mix and fry for 8–12 minutes, stirring occasionally, until it loses its raw smell and reduces slightly. If the mixture splatters, lower the heat and cover partly. Add ground crayfish and ground pepper toward the end of frying and stir for 1 more minute.

Pour the fried tomato-pepper mixture into the reserved meat stock. Stir to combine and bring back to a gentle simmer. If the pot looks too thick, add a little hot water or stock to reach a medium consistency.

Add the cooked meats, smoked fish and stockfish into the pot. Stir gently to avoid breaking the fish too much. Taste and adjust seasoning with additional salt or seasoning cube if required. Simmer together for 5–7 minutes to marry flavors.

If using palm kernel or a small amount of ground egusi for body, dissolve it in a little warm stock and add now, stirring to avoid lumps. Simmer 3–4 minutes.

Wash the ugu (fluted pumpkin) or spinach thoroughly. Remove thick stems from ugu and slice the leaves into ribbons. Chop scent leaves and green onions.

Add the chopped greens to the simmering soup in batches: start with two-thirds of the greens, stir through and allow to wilt for about 2–3 minutes. Add the remaining greens and chopped scent leaves or basil, plus the chopped green onions. Stir and simmer for another 2–3 minutes. The soup should be vibrant and slightly thick from the greens; do not overcook — the leaves should remain tender and bright.

Turn off the heat and allow the soup to sit for 2 minutes. Check final seasoning and adjust with salt or a pinch more ground crayfish if desired.

Serve hot alongside pounded yam, eba, or wheat swallow of your choice. Spoon generous portions of meat and greens into each serving bowl and ladle the soup over them.