How to cook Editan Soup

Editan Soup is a traditional Nigerian dish originating from the Ibibio and Efik tribes in the Niger Delta region. It is a delicious and nutritious vegetable soup that is characterized by its unique combination of ingredients and flavors.

The preparation of Editan Soup, an indigenous Nigerian delicacy, entails several crucial steps. It commences with the handling of Editan leaves, also known as Lasianthera. These leaves are sliced, after which they are pounded or ground to prepare them for the soup. This initial step is pivotal as it helps to release the unique and slightly bitter flavor that characterizes Editan Soup.

After the leaves are adequately processed, they are submerged in boiling water. This action serves to soften the leaves and initiate the infusion of their distinct taste into the soup.

Meat plays a prominent role in enhancing the soup’s flavor and nutritional value. Common choices include beef and goat meat, which are simmered to tenderness, infusing the broth with rich flavors. Additionally, seafood, such as snails, and dried fish variants like stockfish and smoked fish, are customary additions that impart depth to the dish.

For some variations of Editan Soup, periwinkle, a small sea snail, is introduced as a supplementary ingredient. This addition contributes a unique seafood flavor and a pleasant textural element to the soup.

Here’s a the Recipe for Editan Soup

Cooking Times:

  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 4 servings


  • 4 cups of sliced Editan leaves
  • Assorted meat, Ponmo (Cow skin), and stock fish
  • Fresh pepper
  • Seasoning cubes
  • Chopped onion
  • 1 cup of Periwinkle
  • 1/2 cup of ground crayfish
  • 1 cup of palm oil
  • 3 cups of sliced Waterleaf
  • 2 snails (Optional)


  1. In a medium pot, add the assorted meat, Ponmo, stock fish, and snails. Season with salt, seasoning cubes, and onions. Cook until tender.
  2. Pound or grind the Editan leaves into smaller pieces using a hand mortar or mill of any kind.
  3. Soak the ground Editan leaves in boiling water for 10 minutes or more and squeeze to remove bitterness. Set aside.
  4. Drain and squeeze the water from the Editan leaves and set them aside.
  5. Stir in periwinkles, crayfish, palm oil, fresh pepper, seasoning cubes, and lastly, the waterleaf into the pot. Cook for 10 minutes.
  6. Add the Editan leaves and cook for another 6 minutes. Adjust the seasoning to your taste.
  7. Serve as a side dish with the swallow of your choice.
  8. Enjoy your Editan Soup!

While the core elements of Editan Soup are consistent, regional variations and individual preferences can influence the specific ingredients and preparation methods. This soup showcases the rich diversity and cultural heritage of Nigerian cuisine, making it an essential and beloved part of the local food culture.

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