INGREDIENTS
1 medium-sized cow skin
4 medium-sized snails, if desired.
1 huge smoked fish
1 kilogram of meat
2 cups of periwinkle
10 teaspoons grounded crayfish
10 mixed medium-sized peppers
Salt to taste.
4 Seasoning cubes
4 cooking spoons of red oil
1 large bundle of cut editan leaves
4 medium bunches of water leaves
1 medium-sized stock fish
Cooking Procedures
- Thoroughly wash your periwinkles in warm, salted water to get rid of any dirt. placed in a fresh pot, filled with water and salt, and cooked for five minutes.
- Use warm, salted water to wash your cow’s skin, meat, stock fish, smoked fish, and snails. Season with salt, Maggi, pepper, and onion, then cook for two minutes.
- Cut your editan leaf into little pieces, place it in a basin, and cover it with boiling water. To lessen the bitterness, rinse the leaf three times.
- Select, wash, and chop the water leaf into little pieces.
- Transfer the periwinkle to the stockfish and meat pot.
- Put your water leaf into the meat-filled pot.
- Stir, then add the crayfish, pepper, a small amount of water, and the Maggi cubes. Cook for five minutes.
- Pour in your red oil and mix.
- After adding the editan leaf, cover the pot and cook for 10 minutes. Stir and taste the soup after 10 minutes. Don’t stir right away. It’s time to serve your editan soup. It tastes best with mashed yam, garri, or fufu.
