Edikang Ikong-Style Greens with Smoked Fish and Pumpkin Seeds

Edikang ikong is one of Nigeria's great vegetable stews, traditionally built from a generous tangle of ugu and waterleaf simmered with fish and a little palm oil. This lighter version keeps that same deep, savory character but leans into the greens themselves, letting flaked smoked fish and a scatter of toasted pumpkin seeds carry the protein instead of the usual mix of meats.

Dark leafy greens like ugu and waterleaf bring calcium and magnesium to the table — minerals that are often emphasized around menopause and midlife — while the pumpkin seeds add a further boost of magnesium along with plant protein and a satisfying crunch. Smoked fish contributes lean protein and a savory depth without needing a heavy hand with salt.

Serve it the traditional way, spooned warm alongside a small portion of boiled rice or yam, or simply on its own as a vegetable-forward main. Leftovers keep well in the fridge for a couple of days and reheat gently on the stovetop.