Editan Soup is a nutritious meal common among the Efik and Ibibio people in Nigeria. The Editan leaf is bitter, but washing with warm water after slicing can reduce the bitterness.
Ingredients
Main Ingredients
- 500gFresh Editan leaves
- 1kgSliced fresh water leaves
- 1bundleUziza leaves
- 2kgmeat of choice
- 3piecemedium-sized dried or roasted fish
- 2piecestock fish (medium size)
- 2cupsground crayfish
- 1 1/2cupspalm oil
- 3pieceBouillon Cubes (Seasoning)
- 1cupPeriwinkles (optional)
- 3pieceFresh habanero/scotch bonnet pepper
- Salt to taste
How to make Editan Soup
Preparation
Wash the meat and put it in a pot. Add water just enough to cover the meat, add two bouillon cubes, salt, and boil for 15 minutes.
Add the washed stock fish and dried fish, boil for another 3 minutes, leaving some meat stock to cook the soup.
Pick and slice the Editan leaves into tiny shreds, place in a bowl and pour boiling water over them. Using a sieve, drain out the water and repeat the process with cold water to wash out the bitter taste.
Wash and slice the waterleaf and Uziza leaves into thin slices separately.
Cooking
Add palm oil, pepper, and crayfish to the meat stock and allow to boil for another 5 minutes.
Add the sliced waterleaves and seasoning cubes. Taste for salt and adjust as desired. Stir and boil for 3 minutes.
Add the Editan leaves, stir and leave to boil for 3 minutes, then add the sliced Uziza leaves and allow to boil for 3 minutes.
Turn off the heat and serve with any swallow of your choice, e.g., Eba, Fufu, Pounded yam, semolina.
Tips & Tricks
To reduce the bitterness of Editan leaves, wash them with warm water after slicing.