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Waiting for a cook
Nigeria · South South (Efik and Ibibio, Akwa Ibom and Cross River)
Editan is a bitter leaf of the Calabar and Akwa Ibom kitchen, more bitter than ordinary bitter leaf, and editan soup is the Efik and Ibibio vegetable soup made from it: the leaves are sliced, pounded, washed until the dark slimy bitterness runs out to the level the cook can bear, and then cooked like afang with beef, ponmo, snails, periwinkle, dried fish, crayfish and palm oil, softened with waterleaf and sometimes a little okra or uziza. The taste is deep and faintly bitter, the kind of thing people say settles the stomach, and it is eaten with fufu, garri or pounded yam.
The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.