Low Sodium Edikaikang Soup
Discover the vibrant flavors of **Low Sodium Edikaikang Soup**, a heart-healthy twist on the beloved Nigerian classic. Packed with nutrient-rich greens like spinach and waterleaf, this recipe highlights lean diced beef, beef liver, and shredded stockfish for a protein-filled delight. The addition of periwinkle, ground crayfish, and aromatic garlic provides a depth of flavor that’s balanced perfectly with a salt substitute for reduced sodium content. Cooked in golden palm oil, this soup retains its traditional essence while embracing a lighter approach, making it ideal for those seeking healthier choices without compromising taste. Ready in just over an hour, this wholesome dish pairs beautifully with fufu, pounded yam, or rice, ensuring a comforting and satisfying meal that celebrates good health and authentic African cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Spinach
- 200 grams Waterleaf
- 500 grams Beef, lean, diced
- 200 grams Stockfish, soaked and shredded
- 100 grams Periwinkle (shelled)
- 50 grams Crayfish, ground
- 1 medium Onions, chopped
- 100 ml Palm oil
- 1 teaspoon Pepper, ground
- 2 cloves Garlic, minced
- 1 teaspoon Salt substitute
- 200 grams Beef liver, diced
- 500 ml Water
Instructions
Begin by thoroughly washing the spinach and waterleaf. Drain and chop roughly. Set aside.
In a large pot, combine the diced beef, beef liver, and stockfish. Add chopped onions, minced garlic, the salt substitute, and 250 ml of water.
Cover and simmer on medium heat for 20 minutes until the beef is tender, stirring occasionally.
Once the proteins are cooked, add the palm oil to the pot and stir well.
Add the ground crayfish, ground pepper, and periwinkle to the mix. Stir to combine evenly.
Cook the mixture for an additional 5 minutes, allowing the oil and spices to meld with the meat.
Add the chopped waterleaf, stirring thoroughly. Cook for about 3 minutes until the waterleaf is wilted.
Finally, add the chopped spinach. Stir well to combine all ingredients uniformly. Allow the soup to cook for another 5-7 minutes. Ensure the spinach remains vibrant green and just tender.
Taste and adjust seasoning if necessary by using more salt substitute. Simmer for an additional 2 minutes to blend the flavors.
Remove from heat and let the soup rest covered for a couple of minutes before serving.
Serve warm with your desired accompaniment like fufu, pounded yam, or rice.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.6 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 13.3 mcg | 67% | |
| Calcium | 562 mg | 43% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 8902 mg | 189% | |
*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.
