A soup prepared by the people of the South-south region of Nigeria, mostly the Calabars. Similar to the bitterness of Afang soup but different in taste.
Ingredient
1. 4
medium size snails (optional)
2. 1
smoked Fish
3. Stockfish
4. Beef
5. Periwinkle (in shell)
6. A bunch editan leaves
7. Water
leaves
8. Crayfish
(ground)
9. Pepper
10.
Palm oil
11. Stock Cubes
12.
Salt to taste
Direction
1. Wash all cooking ingredient necessary for the high hygienic condition of the meal.
1. Wash all cooking ingredient necessary for the high hygienic condition of the meal.
2. Pluck, pick and slice Editan leaves into
tiny pieces. Wash, boil the stockfish together with the beef for about 30 minutes
and set aside for later use. Wash and de-bone the fish.
3. Pour boiling water on already cut and pounded editan leaves then, strain. Rinse the leaves thrice to reduce the bitterness. Pick and wash the water leaves and cut into tiny pieces. Get rid of some of its water by squeezing a little bunch at a time between your palms.
4. Periwinkle can be used either in the shell, which is the traditional way, or out of shell. Chop off the tail end of the Periwinkle with a large knife, wash thoroughly with salt to remove all dirt, and mud.
5. Add waterleaves into the pot containing the meat and stockfish already placed on the burner. Stir, add fish, crayfish, pepper, a little water, stock cubes and allow cooking for 4 minutes. Add palm oil. Stir and cook for 4 minutes.
6. Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves, then cook for 10-12 minutes, shake the pot by holding the hand of the pot to enable the leaves to spread. After 10 minutes, stir and taste the soup.
3. Pour boiling water on already cut and pounded editan leaves then, strain. Rinse the leaves thrice to reduce the bitterness. Pick and wash the water leaves and cut into tiny pieces. Get rid of some of its water by squeezing a little bunch at a time between your palms.
4. Periwinkle can be used either in the shell, which is the traditional way, or out of shell. Chop off the tail end of the Periwinkle with a large knife, wash thoroughly with salt to remove all dirt, and mud.
5. Add waterleaves into the pot containing the meat and stockfish already placed on the burner. Stir, add fish, crayfish, pepper, a little water, stock cubes and allow cooking for 4 minutes. Add palm oil. Stir and cook for 4 minutes.
6. Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves, then cook for 10-12 minutes, shake the pot by holding the hand of the pot to enable the leaves to spread. After 10 minutes, stir and taste the soup.
Served with any swallow
of your choice, fufu, ekpang iwa, eba, amala, tuwo shinkafa etc.
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