Edikaikong Soup – Nigerian Superfood Leafy Broth with Seafood & Lean Protein

How to Make It

1. 1

   Prepare and Pre-cook the Proteins

   Place beef and tripe in a pot with half the diced onion, a pinch of salt, and 300ml of water. Bring to a boil and cook on medium heat for 20–25 minutes until just tender. In the final 5 minutes, add the soaked and deboned stockfish. Drain and reserve the stock — this becomes your soup base. Set all cooked proteins aside.

   Tip: Parboiling the meat separately and discarding the first boil water helps reduce saturated fat content and keeps the soup lighter for heart health.
2. 2

   Build the Soup Base

   In a wide, heavy-bottomed pot, heat the red palm oil over medium heat for 2 minutes — do not bleach it. Add the remaining diced onion and sauté for 2 minutes until softened. Pour in the blended tatashe and scotch bonnet pepper blend. Stir well and cook on medium-high for 8–10 minutes, stirring occasionally, until the raw pepper smell is gone and the oil begins to float to the surface.

   Tip: Avoid bleaching the palm oil — unrefined palm oil retains its beta-carotene and vitamin E, which are powerful antioxidants. Bleached palm oil loses these benefits entirely.
3. 3

   Add Proteins and Stock

   Add the pre-cooked beef, tripe, and stockfish into the pepper base. Stir in the ground crayfish, flaked smoked catfish, and the reserved meat stock. Add the low-sodium seasoning cube and pour in the 200ml of additional stock if needed for desired consistency. Stir well, cover partially, and simmer on medium heat for 8 minutes to allow all the flavours to marry.

   Tip: Taste before adding any salt — smoked fish, crayfish, and stockfish all carry natural sodium. This step alone can save you 200–300mg of unnecessary sodium.
4. 4

   Add Seafood

   Add the washed periwinkles first and stir into the simmering pot. After 3 minutes, add the fresh prawns and cook for no more than 3–4 minutes until they turn pink and curl. Overcooking prawns makes them rubbery and destroys delicate omega-3 fatty acids.

   Tip: Prawns are an excellent low-fat, high-protein seafood — just 100g provides nearly 20g of protein with minimal saturated fat, making them ideal for heart health and weight management.
5. 5

   Fold in the Leafy Greens

   Turn the heat to medium-low. Add the waterleaf first — its high water content will release moisture into the pot naturally. Stir well and cook for 2 minutes. Then fold in the shredded ugu (fluted pumpkin) leaves. Stir gently to combine everything without bruising the leaves excessively. Cook uncovered for just 3–4 minutes — the leaves should be wilted but still vibrantly green.

   Tip: Never overcook the greens. Ugu and waterleaf lose their folate, iron, and vitamin C rapidly with excess heat. Bright green colour is your visual cue that nutrients are intact.
6. 6

   Final Seasoning and Rest

   Taste the soup and adjust seasoning with minimal salt if truly needed. Turn off the heat. Garnish with thinly sliced utazi leaves if using — this adds a pleasant bitter counterpoint and contains compounds that support blood sugar regulation. Allow the soup to rest covered for 3 minutes before serving so the residual steam finishes the greens gently.

   Tip: Utazi (Gongronema latifolium) is a powerful medicinal leaf used traditionally to manage diabetes and cholesterol — even a small garnish amount adds meaningful clinical value.
7. 7

   Serve and Pair Thoughtfully

   Serve hot alongside a moderate portion of oat-eba, brown rice, boiled unripe plantain, or whole-grain fufu for a complete, balanced meal. For weight management or diabetes, pair with a smaller carbohydrate portion and let the soup be the nutritional star of the plate.

   Tip: A 1.5-cup serving of Edikaikong paired with 150g of boiled unripe plantain provides a low-glycaemic, high-protein, iron-rich meal that supports lactating mothers, post-surgery recovery, and anyone managing anaemia.