Edikang ikong soup is a Nigerian dish common among the Efik people. It is similar to afang soup and can be served with semo, ẹba, fufu, and other swallows.
- Combine beef, dryfish, onions, and seasoning cube in a pot. Cover with a small amount of water. Boil until the meat is tender.
- Stir in the palm oil, ground crayfish, and ground pepper. Leave to boil for a few minutes.
- Stir in the periwinkles, waterleaf, and pumpkin leaves. Season with a pinch of salt to taste. Cover the pot, and cook for a few minutes.
- Serve the soup with sẹmo, ẹba, amala, cassava fufu, or pounded yam.