How To Cook Editan Soup in 7mins - Full Video

Author channel Setro Craft   2 год. назад

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Editan Soup Recipe: How to Cook Delicious Editan Soup

Editan Soup Recipe: How to Cook Delicious Editan Soup Editan soup recipe is a Nigerian vegetable-based soup made with editan leaf, waterleaves, and assorted meat; editan soup is tasty, rich and it is commonly served with semolina, eba, fufu or with pounded yam. Editan soup is a vegetable soup almost similar to Afang soup, the soup specifically originates from the Ibibio people of Akwa Ibom State in South South Nigeria, It is popularly known amongst the Akwa Ibomites. There is more than one variety of editan leaf with varying degrees of bitterness hence; the best way to wash editan leaves to get rid of the bitter taste is to wash severally until the greenish liquid turns clear just like bitter leaves. However, the fastest way to wash editan is drop a little edible potash in a pot, then add the leaves to it and boil for 5 minutes; by boiling these leaves in potash water, the bitter taste is removed without much waste of time. There are two ways of preparing editan soup; you can make editan soup with okra, or cook editan soup with waterleaves; whichever vegetable you combine for this soup, it’s alright and the taste is awesome. However, periwinkles and other seafood are added to make editan soup for volume and texture. Another important ingredient in editan soup is uziza leaves; uziza has this peppery and fantastic flavour especially when added to soups like this, uziza seeds which are usually refer to as ashanti peppers can be substituted with the leaves. This video will show you how to prepare editan soup with waterleaves, please watch to the end and subscribe. Ingredients for cooking editan soup 1 Big bunch of Editan leaves 300g of amount water leaves 1 cup uziza) leaves 1kg of beef meat, goat or assorted meat 1 medium stock fish head 2 Medium size smoked fish or dried fish snails (8 medium size (optional) 3 tablespoons of grounded crayfish 2 Cups of periwinkles 4 Scotch bonnet pepper 25 Cl palm oil 4 Seasoning cubes 1 Ball onion Salt to taste Subscribe to my channel (Onyx Food Hill):

How to cook Ekpang Nkukwo - Calabar

This is how to cook Ekpang Nkukwo. ▪ Peel, wash and you can either grate or blend the cocoyam. ▪ Pick Your Cocoyam leaves into single segments from the mid ribs and wash free of sand and worm . ▪ Add palm oil to grease and coat the base and side of the pot. ▪ Mix the grated cocoyam with little water and salt. ▪ Mix or beat the mixture properly to incorporate air until mixture is fluffy. ▪ Now scoop a small size of the paste with your fingers and wrap a little at a time, place gently in the pot. Continue wrapping and Place each wrap in the pot laying them properly. ▪ Add the fish, Pomo, Shaki, Stockfish MAGGI, pepper, utazi and periwinkles ▪ Place the pot on fire and add 2 cups of stock/ water around the edge of the pot and allow to cook slowly on low heat until set. ▪ Shake the pot at intervals to loosen the wraps and to prevent burning or sticking to the bottom. ▪ Add some more water and oil if need be and the scent leaves and curry leaves. Continue cooking for 10 minutes. ▪ Use a wooden spoon to stir gently so the Ekpang nkwukwo remains whole. ▪ Taste for salt, correct if necessary and finish up with the Uziza leaves. Stir gently and allow to simmer for 2 minutes. ▪ Serve piping hot.

How to Make Moi Moi | Moi Moi Without Peeling the Beans | Fast & Easy Moi Moi Recipe

Moi moi is a delicious type of nigerian food. This moi moi recipe shows how to oven bake moi moi without peeling the beans, making it fast and stress-free. Moi moi can be steamed or oven baked. SUBSCRIBE HERE: How to Make Nigerian Oven Baked Moi Moi Without Peeling the Beans. Ingredients: 1 1/2 cups or 315g unpeeled oloyin (honey) beans 2 sweet peppers 1 red bell pepper 2 scotch bonnets 1 medium sized onion 2 tbsp (100ml) coconut oil 1 cup (200ml) fish liquid stock (depending on the thickness of the beans mixture) 1/2 tbsp all purpose seasoning 1 tsp salt 2 Knorr chicken stock cubes 1 tsp curry (optional) 1 tsp mixed herbs (basil, marjoram, parsley & thyme) A pinch turmeric 2 eggs (optional) Butter (for coating the Ramekins) 2 Hard boiled eggs (optional) 1 Boiled Fresh Mackerel (fresh/frozen mackerel fish, 1 tsp salt, 2 stock cube, 1 tsp thyme, 100ml water) Don’t forget to LIKE us on facebook for regular updates on recipes: Join us on instagram: Yummieliciouz Food Recipes Don’t forget to Subscribe, Like, Thumbs up and Comment. Thank you for your continuous support. EMAIL NOTIFICATION SETTINGS Don’t miss out! Receive notifications when there are new videos and updates from Yummieliciouz Food Recipes by turning on notification for this channel on your YouTube settings. Feel free to watch my other videos listed below: How to Boil Mackerel How to Cook Ayamase (Nigerian Designer Stew) How to Cook Nigerian Moi Moi How to Make Nigerian Meat pie How to Make Chin Chin Nigerian Puffpuff Nigerian Buns Thanks for watching. Music: BoxCat Games (licensed under a Creative Common Attribution License) Intro: By me


Jollof rice is one of the dishes most people have difficulty with even me. I had always seen it has a very difficult kind of food that I can never get the techniques.It's either it comes out soggy or so oily it is always one thing or the other but here I am now with my jollof rice looking perfecto 👌🏿 Can you see those rice grains standing on their own ?? Do you love the jollof rice served in Nigerian parties? Is cooking jollof rice one of the food you have difficulty with?Have you tried cooking jollof rice and it ended been waterlogged and soggy?? Are you tired of parboiling rice just cook jollof rice? Do you want to improve your cooking skills? Have you always wanted to learn how to cook? DEMMY'S DIARY is here for you 😘😘 INGREDIENTS 3 CUPS OF RICE(I am sorry, i skipped this in the video) 2 MEDIUM-SIZED FRESH TOMATOES 2 BIG BELL PEPPERS 3 FRESH LONG PEPPERS/ATARODO 2 MEDIUM-SIZED ONIONS HALF CUP OF OIL 5 TABLESPOONS OF TIN TOMATO PASTE FRESH GINGER 3 CLOVES OF GARLIC 1TABLESPOON OF THYME 1 TABLESPOON OF CURRY 1TABLESPOON OF GROUNDED NUT-MEG 6 BAY LEAVES 3-4 CHICKEN STOCK/WATER 1 TABLESPOON OF SALT 4 STOCK CUBES let's start cooking!!!!!! 1.Wash your hands.This is the first and most important step.This to prevent and avoid the spread of germs. 2.Rinse your blender, knife,,peppers and onions and cut into sizes,put in the blender and add little water this is to aid the blender blending easily. 3.For this recipe i didn't blend my pepper till smooth.You can achieve this by putting in the ''P'' mode located around the turning knob of your blender and if your blender doesn't have that you can just use the ''on and off'' method as demonstrated in the video. 3.Chop your onions,cut you garlic and ginger into small sizes. 4.Place a clean and rinsed pot on a stove/gas and preheat your cooking oil. 5.Add your chopped onions,stir and fry for a while. 6.Add your garlic and ginger and stir fry for about a minute. 7.Add your tomato paste,stir-fry to remove the sourness for about 2-3 minutes 8.Add your curry,thyme and nutmeg.Stir-fry on a low heat.REASON i stir-fry(stir and fry) is to avoid the ingredients from gaming to the pot.Even while doing this you will feel the force just exert some force on the turning stick to clear it. 9.After about 2-3 minutes,add your chicken stock and if you don't have this you can always replace with water.STIR ON A LOW HEAT about 3 minutes or more. 10.Rinse your bay leaves and add to the cooking sauce,cover and let it simmer for and about 5minutes. 11.5minutes after,open and stir and taste for maggi and salt because the chicken stock contains salt and maggi but if you won't be using chicken stock you can add it while you were adding the bay leaves.Cover and leave to simmer for a minute or two. the cooking sauce,stir and pour in your blended pepper,stir and leave to simmer on a low heat. 13.Since you won't be parboiling the rice,just give it a very nice washing to remove excess starch.Wash till when the washing water becomes clear and visible. the cooking sauce,stir and pour the washed rice.,stir partially and make sure it levels up with the cooking sauce in the pot if not you can add little water. 15.cover up with foil paper this helps to retain heat and avoid you from adding water to the rice so many times.JOLLOF RICE IS ALWAYS BETTER AS STEAMED.Leave for about 10-15 minutes. 16.Check your rice,stir together,pick a gain or two to check if its soft enough or not.If its soft enough to your taste,that means your rice is done but if otherwise ,add little water and cover to simmer for about 5 minutes more. AND HERE WE HAVE OUR NIGERIAN JOLLOF RICE.If you love this recipe please do give a thump up and if otherwise please do share your thoughts in the comment box.Please do try this recipe,i will love to hear from you.ANY more doubts please do leave a question,i will love to reply you all.Please don't forget to like,share and subscribe. FACEBOOK @DEMMYSDIARY INSTAGRAM @DEMMYSDIARY THANKS FOR WATCHING!!!! WATCH MY OTHER FOOD VIDEOS.... NIGERIAN JOLLOF RICE WITHOUT PARBOILING THE RICE TUTORIAL NIGERIAN LUMPY EGUSI SOUP WITHOUT USING EGGS | TUTORIAL DIY | HOW TO SMOKE FISH WITH AN OVEN TOAST BREAD | MY STYLE NIGERIAN PUFF PUFF | HOW TO SCOOP IN BATTER WITH YOUR HAND | DIY | NIGERIAN RECIPE FASTEST AND EASIEST METHOD OF PEELING BEANS


Gbagbafofo is a marriage of pepper soup and okra-trust me on this-it is plate-licking-good! It is oil-less when makes it fitful friendly too! For the list of ingredients and spices click Don't forget to LIKE, SHARE and SUBSCRIBE! Send me an email, I'd love to read from you (FOR BUSINESS: | My Instagram |My Blog Location: Lagos, Nigeria (Africa) I'm a Nigerian Lifestyle Blogger, wife and mom living in Lagos.

Learn to make a Calabar delicacy called Editan Soup in 7mins

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