In the kitchen of Mama Onome, a family restaurant in Lagos, Keremu hurries up to meet customers’ orders at lunchtime. She is cooking edika-ikong soup. A traditional dish from the Calabar community living in the Delta region, the Nigerian delicacy is known for being difficult to prepare. The soup is made of pumpkin and a local leafy vegetable called talinum. Then assorted meat, fish, seafood, and spices are added. It takes a long time to make: the meat must simmer for hours.
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