Editan Soup Paired with Eba

To prepare the Editan leaves...After it has been sliced, put into a bowl, and pour in hot water over it and allow to rest for 5 mins. Sieve to drain out the greenish bitter water. Do this 3 times, once the Bitter taste is reduced, rinse in cold water by squeezing out water and keep aside.

Once the meats, ponmo and snails are well seasoned and cooked till tender with just right amount of stock in pot, add the stockfish head and allow boil. (don't add too much water cos the water leaves gives it own juice/ water)

Add water leaves, Palm oil, periwinkles, Dried fish, 1/2 of the crayyfish, Pepper, seasoning cubes, stir and stir. Allow to cook for 3mins

Add in the already wash Editan leaves without stirring. Cover the pot and allow to cook for 5mins.

Open the pot and give it a good stir. Add remain crayfish, dried pound pawns, black pepper stir and taste for salt. Allow it on low heat for 5 mins

Remove from heat and enjoy with Epang-iwa, semo Fufu or paired it up with Eba kust like I did....