Cookbook:Nigerian Editan Soup
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Nigerian Editan Soup | |
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Category | Nigerian recipes |
Difficulty |
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Cookbook | Ingredients | Recipes | Cuisine of Nigeria
Editan soup is a vegetable soup eaten by the Efik people of Nigeria. It is made from editan, a bitter leafy vegetable. The preparation of this soup is similar to that of afang soup, but the taste is different.
Ingredients[edit | edit source]
- Meat
- Pepper
- Seasoning cubes, crushed
- Salt, for washing and to taste
- Onion, chopped
- Stockfish
- Dryfish
- Editan leaves (thinly sliced)
- Waterleaf (finely chopped)
- Palm oil
- Ground crayfish
Equipment[edit | edit source]
- Pot
- Stove
- Bowl
- Knife
Procedure[edit | edit source]
- Season the meat with pepper, seasoning cube, and salt.
- Put the seasoned meat in a pot with the chopped onion. Cover with water, and cook until the meat is semi-cooked.
- Add the stockfish and dryfish. Cook until the meat is cooked and the fish is softened—there should be a small amount of rich liquid (stock) remaining.
- Boil water and add salt. Use the hot salted water to wash the editan leaves, squeezing the leaves in a strainer to remove excess water. Repeat the washing process until the leaves no longer taste bitter.
- When the meat is cooked, add the waterleaf to the pot. Cook for about 3 minutes
- Add the drained editan leaves. Stir, cover the pot, and allow to cook for about 5 minutes.
- Add the palm oil and ground crayfish. Season with seasoning cube, pepper, and salt to taste.
- Serve the soup with the swallow of your choice.