Seafood edikang ikong | nigerian vegetable soup

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Edikang ikang is a popular Nigerian vegetable soup traditionally made with assorted meat but it can also be made with assorted fish. Edikang ikong which means dry soup  is a popular Calabar soup that requires skills in cooking it especially with seafood. Though seafood edikang ikong ins not too popular but it can be done. Seafood edikang ikong is a Pescatarian version of this soup, it is equally nutritious and delicious as the traditional soup. In case you don't like meat or don't want to eat meat for religious or health reason, this recipe is an excellent way to enjoy this food. You can use any seafood of your choice, you are not limited to the ones used in this recipe.

• Rinse and soak stockfish in water for about 5 hours or more. Rinse stockfish and cook with onion and salt. You can also skip soaking it and just cook it with some onions and salt until tender.
• Soak dried fish in hot boiling water for 20 - 30 minutes.This will loosen the grime or dirt stock to the fish, it also soften the fish. Scrub fish with a hard brush or iron sponge then rinse and remove as much bone the fish.
• Wash and cut leaves. Prep the other ingredients. It is very important to prep all ingredients before cooking the soup because it cooks in no time.
• In a pot, add Croaker fish, some chopped onions, some chopped pepper, salt, whole crayfish, dried shrimp, dried fish, periwinkle, cooked stockfish and a little water. Cover pot and cook for about 10 - 15 minutes or until fish is cooked. This will help the soup develop the delicious flavor.
• Remove croaker and dried fish from pot and allow the rest to continue to cook until there is little moisture in the pot. It is very important not to have much water in the pot because the soup is supposed to be a dry soup. The only fluid allowed in this soup is palm oil and lots of it.
• Add palm oil and let it cook for 2 minutes then add the remaining chopped onions, pepper, ground crayfish, seasoning cubes; stir and cook for 2 minutes.
• Add the leaves and stir to combine before add the croaker and dried fish back to the pot. Taste for salt and add as needed. Cook uncovered for 5 minutes and the soup is ready. Enjoy!

Ingredients

• 1  Croakar fish (or any fish of your choice).
• 2 medium cut stockfish
• 3 medium cut dried fish
• 1 cup dried shrimp
• 1/4 cup whole crayfish
• 1/4 cup ground crayfish
• 1 cup periwinkle
• 3 fresh Habanero pepper
• 1 onion
• 1 cup palm oil
• 2 seasoning cubes
• salt
• lots of kale/pumpkin leaves and spinach/waterleaf

*You can use any seafood of your choice*