Cookbook:Nigerian Editan Soup

| 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

 * 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

 * Pot
 * Stove
 * Bowl
 * Knife

Procedure

 * 1) Season the meat with pepper, seasoning cube, and salt.
 * 2) Put the seasoned meat in a pot with the chopped onion. Cover with water, and cook until the meat is semi-cooked.
 * 3) 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.
 * 4) 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.
 * 5) When the meat is cooked, add the waterleaf to the pot. Cook for about 3 minutes
 * 6) Add the drained editan leaves. Stir, cover the pot, and allow to cook for about 5 minutes.
 * 7) Add the palm oil and ground crayfish. Season with seasoning cube, pepper, and salt to taste.
 * 8) Serve the soup with the swallow of your choice.