Cooking my delicious Editan Soup.

It was on a Wednesday afternoon, November 19th, and I was in the kitchen, My son, Princewill, was sitting at the sitting room, trying to do his homework, also eagerly waiting for our lunch to be ready. The day's menu was one of my favourites, Editan soup, a traditional Akwa Ibom dish that never failed to bring a smile to my face.

As I began to prepare the ingredients, I thought about why many people shy away from cooking Editan soup. Some find the process too stressful, while others are put off by its bitter taste. But not me. I love cooking Editan soup, and I've mastered the art of preparing it to perfection.

The key to cooking Editan soup lies in the washing process. If you don't wash the leaves properly to remove the foamy bitter pigment, the soup can be inedible. But I've learned the trick.

After slicing the leaves, I cook them for a bit, then apply a little cold water to wash them thoroughly. It's a simple process, really, and one that makes all the difference in the flavour of the soup.

As I stirred the pot, the aroma of Editan soup wafted through the air, mingling with the scent of spices and herbs. Princewill's eyes lit up, and he exclaimed, "Mummy, I can smell the soup! It smells delicious!" I smiled, knowing that my son shared my love for Editan soup.

We sat down to eat, and the first mould was like a taste explosion in our mouths. The flavours were rich and deep, with just the right balance of bitterness and sweetness. As we ate, I thought about how cooking had become an integral part of my life.

Growing up, I had learned to cook from my mother, who had taught me the intricacies of Akwa Ibom cuisine. Editan soup, Afang soup, and other traditional dishes had become second nature to me.

Princewill looked up at me, his eyes shining with appreciation. "Mummy, this is the best Editan soup you've ever made!" I beamed with pride, knowing that I had passed on my love for cooking to the next generation.

As we finished our meal and washed the dishes, I felt grateful for the simple joys in life - a delicious meal, a loving son, and the satisfaction of cooking a traditional dish to perfection. Editan soup may be a challenge for some, but for me, it's a labour of love.