Editan Soup
Also known as Editan Soup (Ibibio / Akwa Ibom)
Editan is a very bitter Efik-Ibibio leaf. It is washed, pounded and squeezed until the bitterness is bearable, then cooked with waterleaf, palm oil, seafood and meat — a cousin of afang, not the same soup.
- 80 mintotal time
- 4 to 6serves
- Mediumdifficulty
Ingredients
- 4 cups of editan leaves, picked
- 3 cups of waterleaf, chopped
- Palm oil, 2 cooking spoons
- Assorted meat, dry fish and periwinkles
- Ground crayfish, pepper, seasoning and salt
Method
- 01
Wash, pound and rinse the editan several times until the bitterness is mild enough to eat. Squeeze dry.
- 02
Cook the meats and fish in stock. Add palm oil, pepper and crayfish.
- 03
Stir in the editan, then the waterleaf and periwinkles. Simmer a few minutes so the leaves stay green. Serve with fufu, eba or pounded yam.
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