Editan Soup comes from the Efik people of Cross River State. It’s often served at special gatherings naming ceremonies, weddings, or chieftaincy celebrations.
Editan leaves are naturally very bitter. Preparing the soup demands time and care. That’s why it’s often cooked by those who understand its roots, especially older women in the community.
The bitterness isn’t just about taste, it’s about cleansing and richness. For the Efik, Editan Soup is a reminder that what’s hard to handle can still nourish deeply.
How to Prepare Editan Soup
Ingredients:
• Fresh Editan leaves
• Assorted meats (beef, shaki, kpomo)
• Periwinkle (in shell or shelled)
• Smoked fish or dried fish
• Crayfish
• Palm oil
• Seasoning cubes
• Salt
• Pepper
• Water
Preparation Steps:
1. Wash the leaves thoroughly.
o Slice the Editan leaves finely.
o Rub them with salt to draw out the bitterness.
o Rinse several times with clean water until the bitterness reduces significantly.
o This step can take up to 30 minutes.
2. Boil the meat and fish.
o Season with salt, pepper, and seasoning cubes.
o Cook until tender.
3. Add palm oil.
o Pour palm oil into the pot of meat and fish.
o Stir and let it blend in for a few minutes.
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4. Add crayfish, periwinkle, and pepper.
o Mix well and let it simmer.
5. Add the Editan leaves.
o Stir thoroughly.
o Simmer for another 10–15 minutes until the soup thickens and the ingredients blend.
6. Taste and adjust seasoning.
o Add more salt or pepper if needed.
Serve with eba, fufu, or pounded yam.
Health Benefits of Editan Soup
• Rich in fiber – aids digestion and prevents constipation.
• Natural detox – the bitterness helps cleanse the system.
• Packed with antioxidants – helps fight cell damage and inflammation.
• Low in calories – great for people managing weight.
• Boosts immunity – with help from crayfish, fish, and leafy greens.
In conclusion Editan Soup isn’t for the lazy cook or the faint eater. But if you take the time to do it right, the reward is a soup that speaks deeply to culture, health, and tradition.