Edikang Ikong Soup is a traditional Nigerian recipe for a classic stew of mixed meat, fish, seafood and snails in a palm oil, greens and chilli-based sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Edikang Ikong Soup.
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This is very famous and traditional Nigerian soup that uses the large bush snails (giant land snails) found in the country (for preparing them see the recipe on how to prepare giant land snails). In Europe you can substitute 8 garden snails for these (see my Roman recipe for Milk-fed Snails on how to prepare them or my guide on how to prepare fresh snails). The recipe also calls for waterleaf, a traditional Nigerian vegetable. Simply substitute spinach.
Giant Land Snail: African Giant Land Snail (Achatina spp).
Ingredients:
1kg assorted meat (beef, oxtail, tripe, offal, game)
4 giant African land snails (washed with lemon and limes) or 20 garden snails
450g stockfish (pre-soaked) — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
450g dry smoked fish (washed)
450g periwinkles, shelled
225g dry prawns, cleaned
225g ground crayfish
1 medium onion
50g ground hot chillies
1.35kg fresh ugwu (pumpkin leaves), washed and shredded
1kg fresh waterleaf (prepared and washed)
200ml red palm oil
600ml stock
salt to taste
Method:
Wash the meats thoroughly and cut into chunks then place in a large pot. Add some onions, ground chillies and a little stock. Cook for 30 minutes. Meanwhile remove the snails and periwinkles from their shells and wash before rubbing with lime or lemon juice to remove excess slime. Wash the stockfish and smoked dry fish then soak for five minutes in salted water.
Rinse the fish with lots of water then add the snails, stockfish, dried fish, prawns and periwinkles to the meat pot and cook for a further 10 minutes, adding more stock if needed. Finally add the shredded pumpkin leaves and the waterleaf (or spinach). Mix properly then allow to simmer for 15 minutes then add the crayfish and palm oil.
Stir the stock and allow to cook for a further 10 minutes. Serve with fufu or pounded yam.
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