Edikang Ikong / Vegetable & Mushroom Palm Stew (Calabar Double-Green Braise) – Authentic Nigeria Recipe
Cross River culinary jewel packing nutrient-rich leafy greens into a savory, low-liquid palm oil braise.
- Country of Origin
- 🇳🇬 Nigeria (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely shredded fluted pumpkin leaves and waterleaf (spinach and kale), Seared king oyster mushrooms and tofu, Pounded yam or rice, Red palm oil, Sweet onion
Ingredients for Edikang Ikong / Vegetable & Mushroom Palm Stew (Calabar Double-Green Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely shredded fluted pumpkin leaves and waterleaf (spinach and kale), prepped into bite-sized pieces
- 1.5 cups seared king oyster mushrooms and tofu, washed and trimmed
- 1 cup pounded yam or rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil
- 1.5 tbsp traditional Nigeria seasoning (sweet onion, garlic, cracked pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely shredded fluted pumpkin leaves and waterleaf (spinach and kale) for 5 minutes.
- Add minced onion, garlic, red palm oil, and sweet onion, garlic, cracked pepper, stirring for 2 minutes until deeply aromatic.
- Add seared king oyster mushrooms and tofu and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in pounded yam or rice right before serving warm.