Editan Soup Paired with Eba

Name: Editan Soup Paired with Eba
Total time: 5400 s
Yield: 6-8 servings
Cuisine: Nigerian
Ingredients: I bunch of Editan leave thinnly sliced; Generous amount of water leaves (picked, washed and sliced); I kg Assorted Meat or Goat Meat or Just beef; 1/2 kg Ponmo; I medium Stockfish head (Isi Okporoko); 5 medium snails (optional); 2 medium Dried Fish / Smoked Fish; I Cup pounded Crayfish (don't make too smooth); 2 cups Periwinkles (you can use either d shelled ones or removed; 1/2 cup slightly pounded dried pawns; 6 fresh yellow pepper (pounded); 11/2 cups Palm oil; I tbs of black pepper (use according to your taste); 2 Seasoning Cubes; I big onion; Salt

Nd Beau @BeauCanCook

Ojodu, Ikeja , Lagos State

Editan soup is another very delicious vegetable similar to Affang soup in preparation but different in taste.
Its popular among the Efiks, Ibibios and Anangs.
It is made from a broad deep green leaf with a bitter and slimy feeling called Editan.
This soup requires a lot of good amount of ingredients to get to taste delish.
My crew and some of my top notch clients love it.
It's very healthy, tasty, somehow easy and so good..

Nd Beau @BeauCanCook

Ojodu, Ikeja , Lagos State

Saved

Ingredients

90mins

6-8 servings

I bunch of Editan leave thinnly sliced
Generous amount of water leaves (picked, washed and sliced)
I kg Assorted Meat or Goat Meat or Just beef
1/2 kgPonmo
I medium Stockfish head (Isi Okporoko)
5medium snails (optional)
2medium Dried Fish / Smoked Fish
I Cup pounded Crayfish (don't make too smooth)
2 cupsPeriwinkles (you can use either d shelled ones or removed
1/2 cupslightly pounded dried pawns
6fresh yellow pepper (pounded)
11/2 cupsPalm oil
I tbs of black pepper (use according to your taste)
2Seasoning Cubes
I big onion
Salt

Saved

Steps

90mins

1

To prepare the Editan leaves...After it has been sliced, put into a bowl, and pour in hot water over it and allow to rest for 5 mins. Sieve to drain out the greenish bitter water. Do this 3 times, once the Bitter taste is reduced, rinse in cold water by squeezing out water and keep aside.
2

Once the meats, ponmo and snails are well seasoned and cooked till tender with just right amount of stock in pot, add the stockfish head and allow boil. (don't add too much water cos the water leaves gives it own juice/ water)
3

Add water leaves, Palm oil, periwinkles, Dried fish, 1/2 of the crayyfish, Pepper, seasoning cubes, stir and stir. Allow to cook for 3mins
4

Add in the already wash Editan leaves without stirring. Cover the pot and allow to cook for 5mins.
5

Open the pot and give it a good stir. Add remain crayfish, dried pound pawns, black pepper stir and taste for salt. Allow it on low heat for 5 mins
6

Remove from heat and enjoy with Epang-iwa, semo Fufu or paired it up with Eba kust like I did....