Local delicacies-Editan Soup 🍲
It is another cooking episode of my local delicacies, this week I want to prepare Lasianthaea Africana locally known Editan leaves. This leaves is very bitter but after washing small, the bitter taste give soup a distinct flavour.
Beyond the rich flavors of Editan soup, it is our culinary heritage, and I cherish it because it signifies culture, especially during traditional occasions, like traditional Marriage ceremonies. We used to serve Editan Soup among the dishes given to the groom's family (Udia Ibenge ) as a welcome meal. It is always a sad moment,if an individual miss the opportunity. It is an avenue for one to see different soup and made choice.
The process of cooking this soup has always been a labor of love because it's intricate, it takes a lot of time and energy, but for me, it's a way of keeping our heritage alive and sharing a piece of our culture with my kids and loved ones.
Now let's go for ingredients
- Palm oil
- Editan leaves
- Water leaf
- Goat Meat
- Periwinkle (with shell)
- Periwinkle without shell
- Seasoning cubes
- Crayfish
- Cowskin
- Salt to taste
- Pepper
- Onions
Before cooking
In my pre-preparation, I slice the Editan leaves, pounds and wash out the dark chlorophyll that causes bitterness.
I selected flowers from water leaf, wash it thoroughly with salt, salt it and set aside
It was the right time to wash all your protein like your meat, fish, cowskin,periwinkle Pound crayfish and this is how we arrive Mis en place ingredients above.
Now Let start cooking
In a clean pot, I transfer my meat,cowskin into it, I added salt, pepper, onion and cubes and steam.
After some minutes,I add prewinkle, this one comes with shell, l have wash it thoroughly with salt.
I have removed all bone form fish, because of my little daughter and add it to my pot.
I also add red Oil, I cover my pot and allow it cook for 3 minutes.
As you can see, my proteinous ingredients is properly cooked, this is the backbone of the soup.
I continue to cook by adding water leaf, since it have a lot of water on it. It breaks the soup with water.
Then finally add your Editan leaf, add palm oil crayfish, then cover your pots to simmer my for 2 minutes.
Taste it to be sure that your seasoning cubes and salt is okay if it's not you are free to add more. If it tastes delicious bring down your pot, if not add the lacking ingredients.
Served it hot with any swallow of your choice. I choose white garri as usual, it is my favourite swallow. It is always soft and smooth in my throat.
My Editan soup is rich in protein, vitamin such as from the red Oil and other ingredients Content Vitamin C, D and minerals.
This meal helps to support our heart and eyes health, it boosts our immunity and promote good digestion of other meals.
I would like to invite @jyoti-thelight, @chant and @ulfatulrahmah to share their local delicacies with us.
This soup takes a lot of work and several ingredients such as crab and beef, in addition to the leaves that are what give it the flavor. It also takes that love and affection that you put into each preparation to obtain at the end, a delicious Edita soup, unique in the world.
Thank you Parcera for sharing your culture and teaching us about the gastronomy of your region.
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I like videos that feature food. It's a way to learn about the culture of other places. It must be a strong flavor, combining goat meat with seafood.
Doesn't the flavor of the goat overpower the seafood?
The subtitles are great. The audio was very quiet.
Great work, friend.
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