Edikang ikong
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Edikang ikong is a vegetable soup that originated among the Efik people of Cross River State and Ibibio people of Akwa Ibom State in Southsouthern Nigeria.[1][2][3][4] It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance.[5][6] Edikang ikong is a nutritious soup and expensive to prepare, and has been described as being mostly eaten by rich people in Nigeria.[5] Ingredients used in edikang ikong include beef and dried fish, bush meat, crayfish, shaki (cow tripe), kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle, palm oil, salt and pepper.[1][5][7][8][9]
After preparation, edikang ikong is typically served with fufu, wheat flour, eba, or pounded yam.[10]
See also
[edit]
References
[edit]- ^ a b "Trad Perfect! Recipe for an amazing Edikang Ikong Soup". Pulse Nigeria. May 20, 2015. Retrieved September 6, 2016.
- ^ Ukpong, Cletus (April 19, 2016). "Nollywood Actress, Omoni Oboli, falls in love with Afang soup". Premium Times. Retrieved September 6, 2016.
- ^ "Prepare Edikang Ikong With These 10 Easy Steps". The Guardian Nigeria News - Nigeria and World News. 2018-05-24. Retrieved 2022-07-02.
- ^ Online, Tribune (2019-12-28). "Why not delightsome Edikang-ikong soup?". Tribune Online. Retrieved 2022-07-02.
- ^ a b c Iyobebe, S. (2016). Health and Exercise is wealth with "Recipes". Trafford Publishing. p. pt73–74. ISBN 978-1-4907-6979-0.
- ^ Agbenson, V. (2014). Moment of Truth: The Compelling Story of Pastor Tunde Bakare. Heinemannn Educational. p. 22. ISBN 978-978-8431-45-9.
- ^ Inyese, Amaka (June 23, 2015). "Nigerian Dish: Edikang ikong". Pulse Nigeria. Retrieved September 6, 2016.
- ^ "Edikang Ikong Recipe For Dummies". The Guardian Nigeria News - Nigeria and World News. 2018-03-26. Retrieved 2022-07-02.
- ^ joan (2015-05-20). "Recipe for an amazing Edikang Ikong Soup". Pulse Nigeria. Retrieved 2022-07-02.
- ^ "Edikaiakong Soup". Leadership Newspaper. 2018-08-25. Retrieved 2019-04-19.
Further reading
[edit]- "The Myth of Edikang Ikong". Thisweek. Issues 157–171. 1990. page 93. (subscription required)
