Editan Soup
Editan Soup is a vegetable soup paired with waterleaf.
Ingredients
- 3 cups pounded Editan
- Meat
- Snail optional
- Ponmo (Cow skin)
- ½ small onions chopped
- Stockfish head washed
- 1 ½ cups Periwinkle/Isam In shell
- 6 tablespoons ground crayfish
- Dry fish washed
- 1 cup Palm oil
- fresh pepper
- 4 seasoning cubes
- 4 cups Shredded Waterleaf
Instructions
- Using a mortar and pestle, pound shredded editan leaves or grind using a food processor or dry mill of a blender.
- Place ground editan leaves into a bowl and add boiling water, enough to adequately cover it. Leave to stand for 10 minutes.
- Meanwhile place meat, ponmo and snails in a medium pot over medium-high heat, season with salt and one seasoning cube, add chopped onions and little water, cover and cook until meat, ponmo and snails have softened.
- After 10 minutes, drain editan leaves using a chiffon cloth. Squeeze well to remove as much water as possible, rinse in cold water, drain and squeeze well again, set aside.
- Using a big knife cut off the tails of the periwinkle (or use a clean plier). Wash in several changes of water until the water is clear.
- Rinse and add stockfish and cleaned periwinkle-in-shell (see below) to the boiling meat and cook for 10 minutes.
- Add crayfish, dryfish, palmoil, fresh pepper and three seasoning cubes. Stir, cover and cook until oil doesn't taste raw.
- Add waterleaf, cook for five minutes.
- Sprinkle in the editan, cover and shake the pot, cook for five minutes.
- Stir, taste and correct seasoning.
- Cover and cook for five minutes and take off the heat.
- Serve with swallow of choice.
Notes
- If using dry Editan, sprinkle a little water on the dry shredded leaves and pound in a mortar or use the dry mill of your blender.
- Since it's a mud creeper, there's usually quite some sand and mud on the shell. It, therefore, needs to be thoroughly washed off. To avoid this, you can use shelled periwinkle.
