Cookbook:Nigerian Editan Soup

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Nigerian Editan Soup
CategoryNigerian recipes

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.


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  • Pot
  • Stove
  • Bowl
  • Knife


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  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.