Snails (optional) 4 medium sizes
Smoked Fish 1 large size
Stock fish head 1 medium size
Beef (optional) 8 medium pieces
Periwinkle (in shell) 2 cups
Editan leaves 1 big bunch
Odusa leaves (optional) 2 small bunches
Water leaves 4 medium bunches
Crayfish (ground) 3 tablespoons
Dry Pepper 1 level tablespoon
Palm oil 4 cooking spoons
Seasoning Cubes 3
1½ litres Water 1 1/2 litre
Salt to taste
Wash, season and boil the stock fish 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 stock fish already placed on the burner. Stir, add fish, crayfish, pepper, water and seasoning 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 can be served with fufu, ekpang iwa or eba.