Making Edikaikong Soup in Europe with Local Nigerian Ingredients is easier than it sounds. Whether you’re in Germany, France, Spain, or the Netherlands, you can cook this rich vegetable soup using items from African or international shops around you. With some planning, you’ll enjoy a bowl that tastes just like home.
What Is Edikaikong Soup?
Edikaikong is a vegetable-rich soup from the Efik and Ibibio people of Southern Nigeria. It combines fresh green leaves, assorted meat, dried fish, and palm oil. The two main vegetables are waterleaf and ugu (fluted pumpkin leaves).
The soup is thick, leafy, and highly nutritious. It’s usually eaten with fufu, eba, or pounded yam.
Key Ingredients for Edikaikong Soup
To make the soup, you need:
- Ugu (fluted pumpkin leaves)
- Waterleaf or fresh spinach
- Palm oil
- Assorted meat (beef, shaki, cow skin)
- Dried fish or stockfish
- Crayfish
- Smoked fish
- Onion
- Seasoning cubes
- Salt
- Periwinkle (optional)
Sourcing Nigerian Ingredients in Europe
You can buy the ingredients in local African shops or online grocery platforms. Most European countries have pockets of Nigerian communities with access to Afro-Caribbean or Asian stores.
Local African Shops
See: Cooking Efo Vegetable Soup in the UK with Nigerian Ingredients
Look for “African Food Store” or “Afro Shop” in your area. You’ll usually find:
- Frozen ugu and waterleaf
- Dried fish and stockfish
- Palm oil
- Crayfish and iru
- Fresh meat and shaki from halal butchers
Common countries with many African stores:
- Germany: Berlin, Hamburg, Frankfurt
- France: Paris, Lyon
- Netherlands: Rotterdam, Amsterdam
- Italy: Milan, Turin
- Spain: Madrid, Barcelona
- Belgium: Brussels, Antwerp
Online African Grocery Stores
Many shops now deliver across Europe. Below is a list of popular online stores:
| Store | Available Products | Website |
|---|---|---|
| My African Shop | Frozen ugu, palm oil, assorted meat, stockfish | myafricanshop.eu |
| Afrishop Online | Crayfish, dried fish, palm oil, vegetables | afrishoponline.com |
| Ushop Afrique | Ugu, waterleaf, seasoning, Nigerian groceries | ushopafrique.com |
| Oja Marketplace | Palm oil, meat, vegetables, periwinkle | oja.ng (serves Europe) |
| MamaTega | Meat, palm oil, frozen vegetables | mamatega.com |
Ingredient Substitution Guide
Fresh Nigerian vegetables may not always be available. Use these alternatives:
| Nigerian Ingredient | Substitute in Europe |
|---|---|
| Ugu (fluted pumpkin) | Spinach or kale |
| Waterleaf | Fresh spinach or lamb’s lettuce |
| Periwinkle | Mussels or omit entirely |
| Crayfish | Dried shrimp or prawn powder |
| Dried fish | Smoked mackerel or bacalao |
| Stockfish | Bacalhau (Portuguese salted cod) |
Step-by-Step Guide to Making Edikaikong Soup in Europe
Step 1: Prepare Your Meat
- Wash and boil beef, shaki, and ponmo with onion and seasoning cubes
- Add stockfish and dried fish to the pot while cooking
- Let it cook until soft
- Reserve the meat stock
Step 2: Prep the Vegetables
- If using frozen ugu, defrost and squeeze out excess water
- Slice spinach thinly to mimic waterleaf
- Rinse crayfish and set aside
Step 3: Cook the Soup
- Heat ½ to 1 cup of palm oil in a large pot
- Add cooked meat, fish, and a small amount of meat stock
- Add crayfish and stir
- Add sliced spinach (waterleaf substitute) first
- Stir and cook for 5 minutes
- Add ugu or spinach/kale mix
- Cook uncovered, stirring until the leaves release water and blend with oil
- Adjust seasoning and cook until thick and leafy
Storage Tips
- Let the soup cool fully before storing
- Keep in airtight containers
- Store in the fridge for 3 days or freeze for up to 2 months
- Reheat on low heat to maintain flavour
Cost Breakdown for Edikaikong Soup in Europe
Here’s a rough estimate for making Edikaikong soup to serve 5 people:
| Item | Estimated Price (€) |
|---|---|
| Frozen ugu (500g) | 4.00 |
| Spinach (500g) | 2.50 |
| Assorted meat (1kg) | 10.00 |
| Palm oil (500ml) | 3.00 |
| Crayfish (100g) | 2.50 |
| Dried fish | 3.50 |
| Stockfish | 4.00 |
| Onion & spices | 1.00 |
| Total | €30.50 |
Common Questions About Making Edikaikong in Europe
Can I use only spinach?
Yes. You can make Edikaikong with just spinach if ugu or waterleaf is unavailable.
Where can I find ponmo or shaki?
Check Afro shops or halal butchers. Ask for cow skin (ponmo) and tripe (shaki).
Is it okay to leave out periwinkle?
Yes. The soup still tastes authentic without it.
Do I need iru or ogiri?
Not for Edikaikong. The soup relies more on crayfish and stockfish for flavour.
Cooking Tips for Best Results
- Use more green vegetables than stock or water
- Don’t overcook the vegetables—they should stay slightly crunchy
- Mix vegetables gradually for better texture control
- Crayfish and palm oil are the key flavour bases—don’t skip them
- Try making a small portion first if you’re new to leafy Nigerian soups
Why Make Edikaikong Soup in Europe?
- It keeps you connected to Nigerian food culture
- It’s nutrient-rich and family-friendly
- The ingredients are more accessible than you may think
- You can recreate authentic flavours using local substitutions
Making Edikaikong Soup in Europe with local Nigerian ingredients brings familiar taste and comfort—no matter where you are.
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