Low Sodium Edikaikang Soup
Discover a healthier twist on a classic Nigerian favorite with this Low Sodium Edikaikang Soup, a richly flavored and nutrient-packed dish that's perfect for those seeking reduced-sodium options without sacrificing taste. This vibrant soup combines tender cuts of lean beef, protein-rich stockfish, and savory periwinkles with a medley of fresh, leafy greens like spinach and waterleaf, delivering an authentic yet heart-friendly take on this West African delicacy. Enriched with aromatic garlic, ground crayfish, and a splash of palm oil, and finished with a subtle kick of pepper, each spoonful bursts with traditional flavors that are both comforting and wholesome. Ready in just over an hour, this recipe is perfect for family dinners and pairs beautifully with fufu, pounded yam, or rice for a complete and satisfying meal.
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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
Directions
Step 1
Begin by thoroughly washing the spinach and waterleaf. Drain and chop roughly. Set aside.
Step 2
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.
Step 3
Cover and simmer on medium heat for 20 minutes until the beef is tender, stirring occasionally.
Step 4
Once the proteins are cooked, add the palm oil to the pot and stir well.
Step 5
Add the ground crayfish, ground pepper, and periwinkle to the mix. Stir to combine evenly.
Step 6
Cook the mixture for an additional 5 minutes, allowing the oil and spices to meld with the meat.
Step 7
Add the chopped waterleaf, stirring thoroughly. Cook for about 3 minutes until the waterleaf is wilted.
Step 8
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.
Step 9
Taste and adjust seasoning if necessary by using more salt substitute. Simmer for an additional 2 minutes to blend the flavors.
Step 10
Remove from heat and let the soup rest covered for a couple of minutes before serving.
Step 11
Serve warm with your desired accompaniment like fufu, pounded yam, or rice.
Nutrition Facts
| Serving size | (2262.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2768.0 |
| Total Fat 178.9g | 0% |
| Saturated Fat 78.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1171.3mg | 0% |
| Sodium 1464.4mg | 0% |
| Total Carbohydrate 39.0g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 5.6g | |
| Protein 244.7g | 0% |
| Vitamin D 533IU | 0% |
| Calcium 561.6mg | 0% |
| Iron 36.4mg | 0% |
| Potassium 8902.1mg | 0% |
Source of Calories