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Thursday, February 29, 2024

Beniseed soup and edikang-ikong

The beniseed soup is a delightful and nutritious African dish, offering a unique taste that’s sure to be a new favorite.
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.
Serves: 6

• One tablespoon ground crayfish
• One bell pepper
• Two tablespoons palm oil
• One cup chopped spinach
• One and a half cups sesame seeds
• Salt, as needed
• One cup broth or water
• Half a teaspoon cayenne pepper
• Two pounds beef, cut into pieces
• One tablespoon bouillon powder
• One habanero pepper
• Three-quarters cup onions, chopped


  • Preheat your oven to 450°F (230°C).
  • Thoroughly rinse the sesame seeds and let them dry in a colander.
  • Once dried, spread the seeds on a baking tray and roast in the oven for about 10 minutes. Remember to stir them after 5 minutes for even roasting.
  • While seeds are roasting, blend the bell and habanero peppers into a smooth paste.
    Take the roasted sesame seeds and blend until they start sticking together.
  • Heat the palm oil in a saucepan over medium heat. Add the chopped onions and sauté for a minute.
  • Stir in the blended pepper paste and cook for another 5 minutes.
  • Mix in the sesame seed paste, stirring for 2 minutes.
  • Add the beef, bouillon powder, ground crayfish, and cayenne pepper. Stir and let it simmer on low heat for 5 minutes.
  • Pour in the broth or water and adjust the seasoning with salt. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
  • Finally, add the chopped spinach and let the soup cook on low heat for an additional 5 minutes.

Your beniseed soup is ready to be served. Enjoy!

The Edikang Ikong Soup, a beloved Nigerian Vegetable Soup, is not only nutritious but also a protein-rich delight.
Prep Time: 45 mins.
Cook Time: 30 mins.
Total Time: 1 hour 15 mins.
Serves: 8

For the goat meat
• Two pounds goat meat
• One teaspoon bouillon powder or two Maggi cubes
• One teaspoon black pepper
• One teaspoon salt or to taste
• Half an onion
• Sufficient water to cover the meat

For the soup
• Two cups waterleaf (Malabar spinach)
• Four cups ugwu leaves (fluted pumpkin leaves)
• Three-quarters cup palm oil
• Two cups stock
• Two cups water
• Six ounces smoked/dried fish
• Eight ounces shrimp
• Two teaspoons ground crayfish
• One teaspoon cayenne pepper
• One teaspoon bouillon powder or Maggi cubes
• One teaspoon salt or to taste


  • Prepare the goat meat
  • Clean and chop the goat meat if it’s not pre-cut.
  • In a pot, add the meat and enough water to submerge it.
  • Include chopped onions, bouillon/Maggi, salt, and black pepper.
  • Boil until tender, about 40 to 45 minutes.
  • Remove the meat and keep the broth for the soup.

Prepare the Leaves

  • While the meat is cooking, rinse and strain the leaves. Let them drain in a colander.
  • Prepare the Soup
  • To the pot with the broth, add some water.
  • Include shrimp, smoked fish, goat meat, and spices.
  • Cook for 15 to 20 minutes.
  • Add the waterleaf and ugu leaves, stirring and adjusting salt as needed.
  • Pour in the palm oil.
  • Let it simmer on low heat for 10 minutes.

Your Edikang Ikong Soup is now ready to be enjoyed!

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