Edikang Ikong — South South, Nigeria
South South, Nigeria
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Edikang ikong is a soup in Nigerian cuisine, generally considered to originate from the traditional cuisine of the Efik and Ibibio groups in the southeast of the country. It is very popular in Nigeria and widely consumed in the southern part of the country, in particular on festive occasions, given that the ingredients that compose it are relatively expensive. It contains beef, dried fish, bushmeat, dried and pounded crayfish, beef tripe (shaki), beef skin (kanda or (k)pomo), pumpkin leaves, tropical purslane (Talinum triangulare, generally called water leaf in Nigeria), ridged gourd (Telfairia occidentalis, ugu in Igbo, ikong-ubong in Efik), onion, periwinkles, palm oil, salt and chili.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q28402897) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: South South, Nigeria. Another version of the same dish, elsewhere, gets its own point.
Photo: Aderiqueza — CC BY-SA 4.0
