Nigerian · soup
Edikang Ikong Soup
Edikang Ikong Soup reads umami 5.6, marine & briny 5.1 and fruity 4.7 on Palate's 0–10 flavor X-ray — a Nigerian soup, about 1 hr 17 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.5 / 10
- Sweet & Fruity — 5.9 / 10
- Sour & Bright — 1.5 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 3.7 / 10
- Aromatic & Spice — 3.4 / 10
The measured notes (of 18)
Umami 5.6 · Marine & Briny 5.1 · Fruity 4.7 · Salinity 4.4 · Sweetness 4.2 · Richness 3.7 · Heat 2.9 · Allium 2.6 · Herbaceous 2.0 · Floral 1.6 · Bitterness 1.4 · Sourness 1.4 · Earthy 1.2 · Citrus 0.5
What's in it (12)
- 1 lb ugwu (fluted pumpkin) leaves, shredded
- 1 lb waterleaf, chopped
- 2 lbs assorted meat and offal, cut up
- 1/2 lb stockfish, soaked
- 1/2 lb dried fish, cleaned
- 1 cup periwinkles
- 1/2 cup ground crayfish
- 1/2 cup palm oil
- 3 scotch bonnet peppers, blended
- 1 large onion
- 2 seasoning cubes
- salt to taste
Time & effort: about 1 hr 17 min (32 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 148.4 kcal, 6.1 g protein, 10.8 g fat, 7.9 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Cook the assorted meats and stockfish until tender using onion and seasoning cubes.
- Add palm oil and blended pepper and crayfish to the pot, stir in the periwinkles and dried fish, and simmer.
- Add the waterleaf first for a few minutes, then fold in the ugwu leaves and cook briefly — the greens should retain their color; adjust seasoning and serve with fufu or pounded yam.
Dishes with a similar flavor shape
- Halászlé (Fisherman's Soup) — Hungarian
- Easy Clam Soup — Italian
- Moi Moi (Steamed Bean Pudding) — Nigerian
- Acqua Pazza — Italian
- Txangurro a la Donostiarra — Basque · Hegoalde (Spain)
Keep reading: what umami, marine & briny, fruity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.