How to Cook and Prepare Delicious Nigerian-Style Vegetable Soup
How to Cook and Prepare Delicious Nigerian-Style Vegetable Soup (Edikang Ikong Alternative)
If you live outside Nigeria and struggle to find traditional ingredients for authentic Nigerian Vegetable Soup (Edikang Ikong), this recipe is perfect for you!
This version uses easy-to-find alternatives while still delivering that rich, flavorful taste. Stay tuned- this is the link to a fully authentic Edikang Ikong recipe with traditional vegetables.
Must-Try Vegetable Soup Ingredients
This recipe makes about two medium tubs of Nigerian-style Vegetable Soup.
- 2 kg frozen spinach (substituting Ugu leaves)
- 250g lamb’s lettuce (alternative to waterleaf)
- 2kg assorted meats:
- Ribs
- Cow skin (ponmo)
- Cow tripe (shaki)
- Stockfish
- 4 tablespoons ground crayfish
- 6 small Knorr cubes
- Sweet pepper (for color)
- Habanero pepper (to taste)
- 2 large onions
- 1½ cups of red palm oil
- Salt to taste
Essential Kitchen Tools
A pressure cooker significantly reduces cooking time, especially since stock fish and cow skin can take up to 2 hours to become tender.
💡 Tip: Always read and follow your pressure cooker’s instructions for safe use!
How to Cook Vegetable Soup: Ingredient Preparation Notes
- Spinach replaces Ugu leaves in this recipe.
- Lamb’s lettuce is a great substitute for waterleaf.
- Palm oil enhances the flavor and helps balance spinach’s strong taste.
- Watch the video below for additional preparation tips to ensure a rich and flavorful soup.
Before You Start Cooking
- Defrost the frozen spinach overnight on your kitchen counter (avoid using a microwave).
- Chop cow skin (ponmo) into medium pieces.
- For best results, use fresh red meat (while ponmo and shaki can come from your freezer).
- Dice the onions and peppers.
- Grind the crayfish.
- Once the spinach is defrosted, chop it into smaller pieces and squeeze out excess water.
- Trim the roots of lamb’s lettuce and slice.
How to Cook Vegetable Soup: Step-by-Step Cooking Instructions
Want perfect Nigerian-style Vegetable Soup? Follow these steps or watch the full video tutorial below!
- Cook the meats and stock fish with seasoning cubes and half of the chopped onions.
- Once tender, remove meats and fish, then de-bone and shred the stockfish.
- Reduce the stock to a minimal amount by boiling it down if necessary.
- Add palm oil, crayfish, and remaining onions to the stock. Cover and cook for about 7 minutes to blend the flavors.
- Stir in the peppers, lamb’s lettuce, meats, and fish.
- Once it comes to a boil, add the spinach.
- Let it boil again, then stir thoroughly and add salt if needed.
- Transfer to cooling containers immediately to preserve the vibrant color of the vegetables.
Serving Suggestions
Enjoy this delicious and nutritious Vegetable Soup with any Nigerian fufu meal—pounded yam, eba, or semovita.
🎥 Watch the full video below for a detailed walkthrough of the cooking process from start to finish!
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