Editan Soup

Editan Soup

Ingredients

• 2 cups Editan leaf (shredded, pounded and washed)
• 1 table spoon sliced Uziza leaf
• 8 pieces Beef
• 4 pieces Snails
• 8 pieces Cow Skin( Pomo)
• Stock fish(optional)
• Handful dried Prawns
• 6 fingers Okro (chopped in circular chunks)
• Scotch Bonnet Pepper( coarsely ground) to taste
• 1 table spoon ground Crayfish
• Seasoning to taste
• 2 cooking spoons Palm oil
• Salt to taste

Instructions

1. Wash, season beef with seasoning ,salt, pepper and steam in its juice till it dries up. Add more water and cook till almost soft, add the snails,cow skin and smoked fish, prawns and ground crayfish and cook till all meats are soft.
2. Add 1 cup of water and bring to boil
3. Add palm oil , taste and correct seasoning and cook for about 3 minutes
4. Add the Editan , uziza and chopped Okro  and cook for  3-5 minutes. Consistency of the soup is just like Afang or Edikang Ikong . Editan  soup is slightly bitter , but the type of flavor you will like if you like bitter leaf.
5. Serve with a swallow of choice.

How to treat Editan

1. Pick and slice the leaves just like Afang or Ukazi or Okazi. The slicing can be done for you in the market.
2. Pound the leaves in a motar , you may want to try shredding in the dry ingredient part of a domestic blender. Make sure you do not blend into a paste.All you want is the sliced leaves to be further reduced to tiny slices
3. Place the pounded Editan in a sieve with tiny wholes , immerse in a bowl of water and using your hands, stir the vegetable to rinse out the bitterness and you will notice the dark slimy liquid come out of the vegetable. Taste as you go to check for the bitterness level you can tolerate. You may need to this washing and rinsing several times to get rid of most of the bitterness
4. Squeeze out liquid from the rinsed leaves and spread on a tray and dry in the sun to take out some of the liquid. It should not be crispy dry. It is semi dry.
5. You can then store the Editan in the freezer for future use. I made more than I needed for this soup and left the remaining for future use.

Content and Image from iqfoodplatter