For those from the Akwa-Cross region, we all know Editan soup is similar to Afang soup. The only difference being 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.
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Ingredients/Quantities:
- 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)
Preparations:
- Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later.
- Wash and bone the fish. Pour boiling water on already cut and pounded leaves then, strain.
- Rinse the leaves thrice to reduce the bitterness.
- Pick and wash the waterleaves and cut into tiny pieces.
- Get rid of some of its water by squeezing a little bunch at a time between your palms.
- Pick and wash the Odusa leaves then cut into fine pieces.
- Periwinkle can be used either in the shell, which is the traditional way, or out of shell.
- Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud.
- Add waterleaves into the pot containing the meat and stockfish already placed on the burner.
- Stir, add fish, crayfish, pepper, water, and Maggi cubes and allow cooking for another 6 minutes.
- Stir and add the palm oil. Stir and cook for about 5 minutes.
- Add the Editan leaves and cover the pot.
- 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.
- After 10-15 minutes, stir and taste the soup.
- Add salt if necessary, and cook for another 4 minutes.
Your Editan soup is ready. Best served with fufu, ekpang iwa or eba.
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