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Edikang Ikong-Style Greens with Smoked Fish and Pumpkin Seeds

Name: Edikang Ikong-Style Greens with Smoked Fish and Pumpkin Seeds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups chopped ugu (fluted pumpkin) leaves, or substitute spinach; 2 cups chopped waterleaf, or additional spinach; 200 g smoked mackerel or croaker, flaked, bones removed; 1/4 cup pumpkin seeds (pepitas), toasted; 2 tbsp red palm oil, or olive oil; 1 small onion, chopped; 1 red bell pepper, chopped; 1 scotch bonnet pepper, seeded and minced; 2 cloves garlic, minced; 1 cup low-sodium fish or vegetable stock; 1 salt

A nutrient-dense Nigerian greens stew with flaked smoked fish, toasted pumpkin seeds, and a light pepper-onion base.

Servings

4 servings

Prep

15 min

Cook

20 min

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.

Ingredients

2 cups chopped ugu (fluted pumpkin) leaves, or substitute spinach
2 cups chopped waterleaf, or additional spinach
200 g smoked mackerel or croaker, flaked, bones removed
1/4 cup pumpkin seeds (pepitas), toasted
2 tbsp red palm oil, or olive oil
1 small onion, chopped
1 red bell pepper, chopped
1 scotch bonnet pepper, seeded and minced — optional, to taste
2 cloves garlic, minced
1 cup low-sodium fish or vegetable stock
1 salt — to taste

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Where to find these ingredients

Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.

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