Calabar Classic · Layered Vegetable Soup
Edikang Ikong Soup
Photo: Aderiqueza / Wikimedia Commons · CC BY-SA 4.0
A properly made pot is known to keep for several days without spoiling even without refrigeration, thanks to its high oil content acting as a natural preservative.
Edikang ikong combines shredded pumpkin leaves and waterleaf with generous amounts of meat, dried fish, periwinkles, and palm oil, cooked down into a rich, dense vegetable soup. It comes from the Efik and Ibibio peoples of Cross River and Akwa Ibom states, served with pounded yam or fufu.
Why it's made this way: Because it's loaded with meat and seafood rather than being a purely vegetable dish, edikang ikong has historically been seen as a soup for the well-off, prepared for celebrations and honored guests.
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