Low Carb Edikaikang Soup
Savor the rich, authentic flavors of Low Carb Edikaikang Soup, a healthier twist on the classic Nigerian soup, packed with nutrient-dense ingredients and bold tastes. This vibrant dish combines tender beef, shaki (tripe), kpomor (cow skin), and stockfish with a generous helping of spinach and waterleaf (or kale as a substitute), delivering a powerhouse of flavor and texture. Enhanced with the nutty sweetness of palm oil, fiery scotch bonnet peppers, and aromatic crayfish, this low-carb version maintains the hearty charm of traditional Edikaikang while catering to a health-conscious lifestyle. Perfect as a comforting, protein-packed main course, this soup is an excellent choice for anyone seeking a satisfying, low-carb meal with authentic West African roots. Serve piping hot for a soul-warming dining experience that’s both wholesome and delicious!
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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
Directions
Step 1
Wash the spinach and waterleaf thoroughly to remove any sand and dirt. Chop them separately and set aside.
Step 2
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.
Step 3
Add the kpomor, stockfish, and periwinkle to the pot. Stir and cook for another 10 minutes until everything is well incorporated.
Step 4
Pour in the palm oil, ground crayfish, and scotch bonnet peppers. Stir well and let the mixture simmer for another 5 minutes.
Step 5
Add the chopped waterleaf to the pot and stir. Allow it to cook for 3 minutes, ensuring it doesn’t become too soft.
Step 6
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.
Step 7
Check the seasoning and adjust salt if necessary. The soup is ready when the vegetables are cooked and everything is well combined.
Step 8
Serve hot. Enjoy your delicious low carb Edikaikang soup!
Nutrition Facts
| Serving size | (2576.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2997.1 |
| Total Fat 207.7g | 0% |
| Saturated Fat 89.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 727.5mg | 0% |
| Sodium 6193.4mg | 0% |
| Total Carbohydrate 58.8g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 10.9g | |
| Protein 237.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1054.2mg | 0% |
| Iron 35.3mg | 0% |
| Potassium 5260.4mg | 0% |
Source of Calories