Now Reading
Editan Soup With Two Toned Eba

Editan Soup With Two Toned Eba

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Servings: 4 Portions

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 (Atarodo) Pepper coarsely ground, to taste
  • 1 table spoon ground Crayfish
  • Seasoning to taste
  • 2 cooking spoons Palm oil
  • Salt to taste

 

METHOD

  1. Wash and 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 then cook for about 3 minutes
  4. Add the *Editan, Uziza and chopped Okro then cook for 3-5 minutes. Consistency of the soup is just like Afang or EdikangIkong.
  5. Serve with a swallow of choice. In this case we have used both yellow and white Garri to get the two toned Eba.

 

How to treat Editan leaf… (Put in Text box or highlight)

See Also
The Best Place to Study Nursing

  1. Pick and slice the leaves very thinly just like Afang or Ukazi or Okazi. The slicing can be done for you in the market.
  2. Pound the leaves in a mortar or 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 holes, 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 wash and rinse 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, but semi dry.
  5. You can then store the Editan in the freezer for future use.

*Editan soup is slightly bitter. If you like bitter leaf soup you will like Editan.

 

How to make Two-Toned Eba

 

  1. Make your white and yellow Eba as usual
  2. Place each colored Eba in a zip lock bag (cut open bag on the sides)
  3. Using your palms, press down the Eba to flatten out like you would with rolled dough
  4. Using a circular cookie cutter, cut into shapes

5. Place alternate colored Eba one circle one on top of the other and serve

© 2020 TW Magazine. All Rights Reserved.
Made By Acumen Digital