Edikang Ikong soup is a highly nutritious, delicious and savoury vegetable soup natively prepared using ‘ugwu’ (the native name for fluted pumpkin leaves) and Malabar spinach (locally called water leaf in Nigeria)

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Ingredients
• 350g beef or smoked turkey pre-cooked
• 300g cow feet precooked
• 350g stockfish precooked
• A piece African style dried fish–deboned and washed thoroughly (this is optional) 1/4 cup crayfish coarsely blended
• 5-6 cups meat stock
• 1 large onion finely chopped
• 8 1 ½ cup palm oil
• 1 tbsp ground Cameroon pepper or 2 habanero peppers
• 226g (8oz) fresh kale vegetable–chopped
• 907g (32 0z) frozen spinach–completely thawed and all liquid squeezed out Salt to taste

Instructions
1. Bring the meat stock to a boil. Add ground crayfish and dry pepper.

2. Pour palm oil into a clean saucepan over medium heat. When the oil has heated up, pour chopped onions in. Stir and sauté for a minute.

3. Pour pre-cooked meats into boiling meat stock. Then pour in the palm oil and sautéed onion mix.

4. Stir in, taste, and adjust the seasoning accordingly. Cover the pot and allow it to simmer for about 2 minutes.

5. Stir in your completely defrosted and drained spinach, allow to simmer for about a minute, and then stir in the chopped kale leaves.
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