Description

Edikang Ikong is one of Nigeria’s most nutrient-dense soups, traditionally made from a generous mix of leafy vegetables (typically Ugwu and Waterleaf) cooked with assorted meats, fish, and palm oil.

This combo brings together the essential dehydrated leafy vegetables and ingredients in convenient packages so you can recreate the dish’s rich, hearty flavor at home.

It’s traditionally enjoyed with swallows like Pounded Yam, Garri, or Fufu.

Recipe tip: Cook the tougher greens first, then add softer leaves toward the end to preserve texture and nutrients.