For these from the Akwa-Cross area, you all know Editan soup is just like Afang soup. The one distinction is the bitter style and sloppiness which Afang doesn’t.
So, beneath is an easy information on the best way to prepare dinner your Editan soup with out it getting that bitter style.
- Snails (non-obligatory) – 4 medium dimension
- Smoked Fish – 1 giant dimension
- Stockfish head – 1 medium dimension
- Beef (non-obligatory) – 8 medium items
- Periwinkle (in shell) – 2 cups
- Editan leaves – 1 large bunch
- Water leaves – 4 medium bunches
- Crayfish (floor) – 3 tablespoons
- Dry Pepper – 1 stage tablespoon
- Palm oil – 4 cooking spoons
- Maggi Cubes – 3
- Water – 1½ litres
- Salt (to style)
1.Wash, season and boil the stockfish along with the meat for about 45 minutes and put aside to be used later.
2.Pour boiling water on already minimize and pounded leaves then, pressure.
3.Rinse the leaves thrice to cut back the bitterness.
4. Decide and wash the waterleaves and minimize into tiny items.
5. Do away with a few of its water by squeezing a bit of bunch at a time between your palms.
6. Periwinkle can be utilized both within the shell, which is the normal approach or out of the shell.
7. Chop off the tail finish of the Periwinkle with a big knife, wash totally to take away all grime, and dust.
8. Add water leaves into the pot containing the meat and stockfish already positioned on the burner.
9. Stir, add fish, crayfish, pepper, water, and Maggi cubes and permit cooking for one more 6 minutes.
10. Stir and add the palm oil. Stir and prepare dinner for about 5 minutes.
11. Add the Editan leaves and canopy the pot.
12. Don’t stir instantly after including Editan leaves, then prepare dinner for 10-Quarter-hour however you possibly can shake the pot to allow the leaves have an excellent unfold.
13. After 10-Quarter-hour, stir and style the soup.
14. Add salt if needed, and prepare dinner for a couple of extra minutes.