Vegan Edikaikang Soup

Experience the vibrant flavors of West Africa with this tantalizing Vegan Edikaikang Soup, a plant-based twist on the traditional Nigerian favorite. Bursting with nutrient-rich greens like spinach and waterleaf (or their substitutes), this hearty dish is elevated with smoky tofu, earthy mushrooms, and a medley of peppers for layers of bold, spicy flavor. Cooked in a rich base of palm oil, tomato, and vegetable broth, it captures the essence of classic Edikaikang while remaining completely vegan-friendly. A clever swap of ground crayfish with toasted seaweed or kelp powder ensures authentic umami depth without compromising dietary preferences. Ready in under an hour, this vibrant and wholesome soup is perfect to pair with fufu, yam, or rice for a comforting, nourishing meal. Celebrate the flavors of Africa in a way that’s both sustainable and packed with plant-powered goodness!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 cups spinach leaves
• 2 cups waterleaf or substitute with purslane or lamb's lettuce
• 0.25 cup palm oil
• 1 medium onion, chopped
• 2 medium fresh tomato, diced
• 1 medium red bell pepper, chopped
• 1 medium scotch bonnet pepper, finely chopped
• 2 tablespoons ground crayfish substitute (use grounded toasted dried seaweed or kelp powder)
• 1 teaspoon salt
• 3 cups vegetable broth
• 1 cup smoked tofu, cubed
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated

Directions

Step 1

Wash the spinach and waterleaf thoroughly under running water to remove any sand and set aside.

Step 2

Heat the palm oil in a large pot over medium heat.

Step 3

Add the chopped onion, garlic, and ginger, and sauté until the onions become translucent, about 5 minutes.

Step 4

Stir in the diced tomatoes, chopped red bell pepper, and scotch bonnet pepper. Cook for another 5 minutes until the tomatoes break down slightly.

Step 5

Add the smoked tofu and mushrooms to the pot and stir to combine.

Step 6

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to blend.

Step 7

Season the soup with salt and the crayfish substitute, stirring well to incorporate.

Step 8

Add the waterleaf and allow it to cook for 3-4 minutes to soften slightly.

Step 9

Finally, add the spinach and cook for another 2-3 minutes until the spinach wilts.

Step 10

Adjust the seasoning if necessary and serve hot with a side of fufu, yam, or rice.

Nutrition Facts

Serving size	(2302.0g)

Amount per serving	% Daily Value*
Calories	1503.6

Total Fat 83.7g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 5081.9mg	0%
Total Carbohydrate 130.6g	0%
Dietary Fiber 32.5g	0%
Total Sugars 37.8g
Protein 75.6g	0%

Vitamin D 14IU	0%
Calcium 1117.7mg	0%
Iron 19.4mg	0%
Potassium 5352.0mg	0%

*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.

Source of Calories

Fat: 47.7%

Protein: 19.2%

Carbs: 33.1%