Steps to Prepare Edikang Ikong (Nigerian Vegetable Soup):

Gather Ingredients:

2 bunches of pumpkin leaves (ugu), washed and sliced
1 bunch of water leaves, washed and sliced (substitute with spinach if unavailable)
Assorted meats (beef, cow tripe, stockfish, smoked fish)
Palm oil
Ground crayfish
Ground pepper or scotch bonnet peppers (to taste)
Seasoning cubes
Salt
Onions, chopped
Periwinkle (optional)

Prepare the Meats:

Wash and season the assorted meats with salt, onions, seasoning cubes, and any other desired spices.
Cook the meats in a pot with some water until tender. You can use a pressure cooker to save time.
Add Palm Oil and Onions:

In a separate pot, heat palm oil and sauté chopped onions until translucent.
Add Seasonings and Pepper:

Add ground crayfish, ground pepper or chopped scotch bonnet peppers, and seasoning cubes to the pot. Stir well to combine.
Add Cooked Meats:

Add the cooked meats and broth to the pot with the palm oil mixture. Allow the flavors to meld together.
Add Water Leaves and Periwinkle:

Add the sliced water leaves (or spinach) to the pot and stir. If using periwinkle, add it at this stage.
Add Ugu Leaves:

Add the sliced pumpkin leaves (ugu) to the pot. Stir gently to incorporate the leaves without mashing them.
Simmer:

Allow the soup to simmer on low heat for about 10-15 minutes, or until the vegetables are cooked but still vibrant green.
Adjust Seasoning:

Taste the soup and adjust the seasoning if needed. Add more salt or pepper according to your preference.
Serve:

Once the vegetables are cooked to your liking and the flavors have melded together, your Nigerian vegetable soup (Edikang Ikong) is ready to be served.
Enjoy:
Serve the soup hot with a side of pounded yam, fufu, or rice. Enjoy the rich flavors and nutritious goodness of this traditional Nigerian dish.

Feel free to customize the recipe by adding other traditional ingredients like periwinkle, dried fish, or kpala fish to suit your taste preferences.