SLC-S28/W3- Local Taste, Global Twist| Healthy Local Cuisine

Hey There Food Lovers!

It's my delight to be part of week 3 of the local taste, global twist challenge. Today I'm going to transform one of my favorite local dish into a healthier version while maintaining its cultural richness and taste.

For my healthy inspired version, I chose one of the most loved dishes in Akwa Ibom State and Nigeria in general, and its none other than Edikang Ikong Soup.*

Healthy Edikang Ikong Soup (Oil Free Version)

Edikang Ikong Soup is a nutritious its made up of vegetables, and a lend of flavors and comfort.

Why I chose Edikang Ikong Soup:

Edikang Ikong Soup is one of the most celebrated dishes in my country. (You see it in special occasions like traditional marriages, Weddings and Festivals) the soup is naturally rich, thick, and it is vegetable based, but traditionally, we used to add a generous amount of palm oil to give us that deep flavor.

But for this challenge, I wanted to show that Edikang Ikong can remain tasty and satisfying without palm oil. I simply allow the vegetables I use for cooking to release their oils for moisture.

The good thing about this healthier version is that it preserves the cultural taste but reduces calories and fat.

Ingredients (Healthy Oil-Free Version):

Veggitables:

• Water leaves - chopped
• Pumpkin leaves - chopped

Protein:

• Goat meat
• Fish, stockfish & Crayfish
• Snail, periwinkle & oysters

Others:

• Salt
• Fresh pepper
• Seasoning cubes (used lightly)
• Onion & natural mixed spices (my global twist for aroma and immune boosting benefits)

Healthy Adjustments:

• No palm oil
• Less seasoning cubes
• Ginger added
• More Veggies
• Soup cooked in its natural moisture.

Preparation Steps:

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How I Served It:

I paired my healthy Edikang Ikong Soup with Fufu. Fifu healthy and low in calories and it's a carbohydrates to complement the vegetable soup perfectly, making the dish a balanced diet.
You can actually combine it with boiled plantains, yam, potatoes or white rice and you will love it.
The combo was satisfying, and energizing!

What I Change And Why?

1. I Removed Palm Oil Completely this help me to reduce saturated fat and makes the soup more heart friendly.

2. Reduced Seasoning Cubes to avoid excess sodium and allow natural flavors to shine.

3. *I Added More Onions, Natural Mixed Spices And Ginger (Global Twist) I borrowed this from global healthy cuisines to boost immunity and aroma.

4. I Relied On the Moisture from Water leaves and Pumpkin leaves, they releases enough liquid and natural oils. Even my source of protein too.

How The Healthier Version Tasted:

• Even without palm oil the soup was fresh, and naturally delicious from the vegetables.

• It was flavorful because of the crayfish. And the aroma from ginger and natural spices was heavenly.

• It was nourishing.

• It was bright green and appetizing!

I was healthier and appetizing than the usual traditional version.

Why People Should Try This Healthy Version:

• It's a better option for weight loss.
• It's low in saturated fat.
• It supports the heart health.
• It's Packed with vitamins and Minerals
• It's budget friendly
• It preserves cultural taste
• It helps in reducing bad cholesterol, and ideal for people of all ages.

It simply proves that we can stay healthy while still enjoying our local delicacies.

Preparing this healthier version of Edikang Ikong Soup helps me develop a deeper appreciation for how powerful our local ingredients are. With just a few or 2 adjustments, we can enjoy delicious food that nourishes our bodies and still represent our culture.

Yes healthy living doesn't mean abandoning our roots, but it simply means cooking smarter!

I'm inviting my friends @suboohi @lovinah and @okereblessing to join this contest