Tag Archives: Calabar soup

Calabar Delicacy ”Editan” How To Make It

I woke up this morning and felt somthing different about the weather. It was chilly like the chillness you experience when you go on a  vacation. Infact vacation is in the air! So if you ask me where for a change I would like to go? I will choose Calabar.

Why?  Because Calabar is arguably the biggest tourist city in Western Africa, it does  not only have the coolest places to relax such as the Obudu Ranch but it also have the best foods you can think of.

Here’s one of Calabar’s best soup you would love to taste.

”Editan” is a delicious Calabar soup with snails and correct meat. The more I talk about it, the more I crave for it.

I would love to eat a variety of different delicious Calabar soups. Unfortunately, the few Calabar friends I have are not filling that space. LOL…

So should you decide to prepare something different and nice this holiday, here is a guide to make this delicious soup.

Ingredients

– 4 medium size snails (optional)
– 1 large size smoked Fish
– 1 medium size stockfish head
– 8 medium pieces beef (optional)
– 2 cups periwinkle (in shell)
– 1 big bunch editan leaves
– 4 mediumres Water
– Salt to taste
bunches water leaves
– 3 tablespoons crayfish (ground)
– 1 level tablespoon dry Pepper
– 4 cooking spoons palm oil
– 2 maggi Cubes
– 3 1½ lit

  • Directions
    Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later.
  • Wash and de-bone the fish.
  • Pour boiling water on already cut and pounded editan leaves then, strain. Rinse the leaves thrice to reduce the bitterness.
  • Pick and wash the waterleaves and cut into tiny pieces. Get rid of some of its water by squeezing a little bunch at a time between your palms.
  • 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 to remove all dirt, and mud.
  • Add waterleaves into the pot containing the meat and stockfish already placed on the burner.Stir,add fish, crayfish, pepper, water and maggi cubes and allow cooking for another 6 minutes. Stir and add the palm oil. Stir and cook for about 5 minutes.
  • Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves, then cook for 10-15 minutes but you can shake the pot to enable the leaves have an even spread. After 10-15 minutes, stir and taste the soup. Add salt if necessary, and cook for another 4 minutes.

Editan soup is served with fufu, Semo or eba.

Where would like to spend the holiday? Please share.

Photo credit: nigeriagalleria