Low Carb Edikaikang Soup
Elevate your low-carb meal plan with this flavorful twist on the Nigerian classic, Edikaikang Soup. This boldly spiced and nutrient-packed dish combines tender spinach and waterleaf (or kale as a substitute) with a rich medley of proteins including beef, shaki (tripe), kpomor (cow skin), and stockfish for a hearty and satisfying experience. Enhanced with aromatic crayfish, palm oil, and fiery scotch bonnet peppers, every spoonful delivers an unforgettable burst of traditional Nigerian flavors. Perfect for those embracing a low-carb lifestyle, this soup is light yet deeply nourishing, rich in essential nutrients, and easy to prepare in under an hour. Pair it with a side of your choice or enjoy it solo for a wholesome, guilt-free feast.
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Recipe Information
Ingredients
- 500 grams Spinach leaves
- 300 grams Waterleaf (or substitute with kale if unavailable)
- 300 grams Beef, cubed
- 200 grams Shaki (tripe)
- 150 grams Kpomor (cow skin)
- 100 grams Stockfish
- 200 grams Periwinkle (optional)
- 120 ml Palm oil
- 2 tablespoons Crayfish, ground
- 2 Scotch bonnet peppers, chopped
- 1 medium Onion, chopped
- 1 teaspoon Salt
- 2 Seasoning cubes
- 2 Garlic cloves, minced
- 500 ml Water
Instructions
Wash the spinach and waterleaf thoroughly to remove any sand and dirt. Chop them separately and set aside.
In a large pot, add the cubed beef, shaki, chopped onion, minced garlic, salt, and one seasoning cube. Pour 250 ml of water and cook over medium heat for about 25 minutes until the meat is tender.
Add the kpomor, stockfish, and periwinkle to the pot. Stir and cook for another 10 minutes until everything is well incorporated.
Pour in the palm oil, ground crayfish, and scotch bonnet peppers. Stir well and let the mixture simmer for another 5 minutes.
Add the chopped waterleaf to the pot and stir. Allow it to cook for 3 minutes, ensuring it doesn’t become too soft.
Finally, add the chopped spinach and the remaining seasoning cube to the soup. Mix thoroughly and let it simmer for another 5 minutes on low heat.
Check the seasoning and adjust salt if necessary. The soup is ready when the vegetables are cooked and everything is well combined.
Serve hot. Enjoy your delicious low carb Edikaikang soup!
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 728 mg | 242% | |
| Sodium | 6193 mg | 269% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 10.9 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5260 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
