Heart-Healthy Edikaikang Soup

Savor the rich, nutrient-packed goodness of Heart-Healthy Edikaikang Soup, a lighter twist on the beloved Nigerian classic. This flavorful soup features a vibrant medley of fresh spinach and waterleaf, simmered with protein-rich skinless chicken breast, lean beef, and dried fish for a wholesome meal that’s as nourishing as it is satisfying. Enhanced with aromatic garlic, ginger, and Scotch bonnet pepper, and balanced with just a touch of palm oil, this delectable dish is perfect for those looking to enjoy traditional flavors with a health-conscious spin. Ready in just over an hour, it’s a one-pot wonder that’s perfect for a family dinner or meal prep, pairing beautifully with brown rice or whole wheat fufu for a complete and balanced meal. Celebrate the essence of West African cuisine—deliciously wholesome and heart-smart!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 200 grams Spinach
• 200 grams Waterleaf
• 300 grams Skinless chicken breast
• 300 grams Lean beef
• 100 grams Dried fish
• 2 tablespoons Ground crayfish
• 2 tablespoons Palm oil
• 1 medium Onion
• 1 medium Scotch bonnet pepper
• 2 Garlic cloves
• 1 inch Ginger
• 2 Stock cubes
• 1 teaspoon Salt
• 500 ml Water

Directions

Step 1

Wash the spinach and waterleaf thoroughly under running water to remove any dirt or sand. Chop them coarsely and set aside.

Step 2

Rinse the skinless chicken breast and lean beef under running water and cut into bite-sized pieces.

Step 3

In a large pot, add the chicken and beef, then season with salt, half of the sliced onions, 1 stock cube, and one cup of water. Cook on medium heat for about 15 minutes or until the meat is tender. Set aside.

Step 4

In a separate pot, heat 2 tablespoons of palm oil over medium heat. Add the remaining sliced onion and sauté until translucent.

Step 5

Mince the garlic and ginger, then add to the pot along with the scotch bonnet pepper slices. Sauté for an additional 1-2 minutes until fragrant.

Step 6

Add the dried fish to the pot and stir well to combine with the spices. Let it cook for about 3 minutes.

Step 7

Add the ground crayfish and stir into the mixture, followed by the cooked meats along with any broth from cooking the meats.

Step 8

Pour in the remaining water and add the last stock cube. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.

Step 9

Gradually add the chopped spinach and waterleaf, stirring well after each addition, to the simmering soup. Allow to cook for another 5-7 minutes, stirring occasionally.

Step 10

Taste for seasoning and adjust salt if needed. Let the soup simmer for an additional 3-5 minutes to ensure the vegetables are tender but not overcooked.

Step 11

Serve hot, pairing the soup with a healthy carbohydrate like brown rice or whole wheat fufu, if desired.

Nutrition Facts

Serving size	1876.2 grams (1876.2g)

Amount per serving	% Daily Value*
Calories	2101

Total Fat 89.70g	115%
Saturated Fat 35.80g	179%
Polyunsaturated Fat 0.30g
Cholesterol 750mg	250%
Sodium 10326mg	449%
Total Carbohydrate 36.40g	13%
Dietary Fiber 8.00g	29%
Total Sugars 8.90g
Protein 271.40g	543%

Vitamin D 0IU	0%
Calcium 505mg	39%
Iron 16mg	89%
Potassium 2575mg	55%

*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: 39.6%

Protein: 53.3%

Carbs: 7.1%