My Native Recipe (Editan Soup)

Hello lovely friends, I still remain your girl @runnis. Today I will be sharing with you all one of our native soups recipe called "Editan", so come join me let's make this together.

Ingredients: I will be using:
Editan leaves
Okro (optional)
Cow meat

Cow skin (also known as kpomo)
Mfi (Periwinkle)
Pepper
Salt
Seasoning cube
Azusa seed (local spies)
Cray fish and
Palm oil

How to prepare

Firstly I prep my Editan by pick my Editan leaves, slice, and wash it, so that it will be free from dirt, sand and perhaps it's bitter taste. But for me, i keep some bitterness in it because of the health benefits in it.

After that, I wash and seasoned my Cow meat and Cow skin with my washed Periwinkle together and cook for 30 minutes with some water for it to be more tender.

Later chopped my okro in a round form, so that it won't be too slimy because the Editan has a slimy nature.

Then lastly I pond my cray fish along side the Azusa seed (local spies). Now let's go into the cooking in proper.

My recipe

• In a pot of your cooked proteins add 2 cups of water or more depending on the water from your stock, but make sure you attend your desired consistency.

• Add your nicely sliced okro to the steamed pot of soup, when it comes to a boil, add your pounded crayfish with the Azusa seed and let it cook for 3 minutes.

• Add salt seasoning cubes and pepper for a little heat and leave it to cook for another 2 minutes.

• Lastly, add your already washed Editan leaves with your palm oil, stir to combine and let it cook for a minute. Then take it off the heat so that it will still maintain the freshness.

• Serve with your desired swallow like eba (garri) or semolina, or pounded yam or maybe fufu. Because that is how we eat soups here in Nigeria.