For those from the Akwa-Cross region, you all know Editan soup is similar to Afang soup. The only difference is the bitter taste and sloppiness which Afang doesn’t.
So, below is a simple guide on how to cook your Editan soup without it getting that bitter taste.
- Snails (optional) – 4 medium size
- Smoked Fish – 1 large size
- Stockfish head – 1 medium size
- Beef (optional) – 8 medium pieces
- Periwinkle (in shell) – 2 cups
- Editan leaves – 1 big bunch
- Water leaves – 4 medium bunches
- Crayfish (ground) – 3 tablespoons
- Dry Pepper – 1 level tablespoon
- Palm oil – 4 cooking spoons
- Maggi Cubes – 3
- Water – 1½ litres
- Salt (to taste)
1.Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later.
2.Pour boiling water on already cut and pounded leaves then, strain.
3.Rinse the leaves thrice to reduce the bitterness.
4. Pick and wash the waterleaves and cut into tiny pieces.
5. Get rid of some of its water by squeezing a little bunch at a time between your palms.
6. Periwinkle can be used either in the shell, which is the traditional way or out of the shell.
7. Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud.
8. Add water leaves into the pot containing the meat and stockfish already placed on the burner.
9. Stir, add fish, crayfish, pepper, water, and Maggi cubes and allow cooking for another 6 minutes.
10. Stir and add the palm oil. Stir and cook for about 5 minutes.
11. Add the Editan leaves and cover the pot.
12. Do not stir immediately after adding Editan leaves, then cook for 10-15 minutes but you can shake the pot to enable the leaves have an even spread.
13. After 10-15 minutes, stir and taste the soup.
14. Add salt if necessary, and cook for a few more minutes.