Using a sharp knife and chopping board, slice the water leaves and fluted pumpkin to tiny bits, wash and set aside in different bowls. Season your meat with 2 seasoning cubes, onions and a teaspoon of salt.Allow to the meat to boil for 10 minutes, then add water and let it cook till it becomes soft and the water is almost dried. Add 2 cups of Palm oil (500ml) to the cooked meat in the pot while still on heat. Salt to taste – be sure the soup is boiling in oil, no water then add the water leaves. Stir for 3-5 minutes. you can add them little by little. Add the ugu (fluted pumpkin) leaves. The pounded crayfish/pepper, periwinkles, 1 seasoning cube should follow. Stir and taste for salt, you can add allow simmering for 3-5 minutes and you have Nigeria’s most popular vegetable soup – Edikaikong soup serve with swallow