Editan

Lasianthera africana

leaf

Very bitter leaves of a forest shrub, squeezed at length in water before going into the Ibibio's editan soup.

Origin

Southeastern Nigeria (Akwa Ibom)

Season (United States)

all year round

Preparation

The leaves are chopped, then squeezed and rinsed in several changes of water until the bitterness eases; wrung out, they go into the soup and cook for about ten minutes.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

They are pressed in water until most of the bitterness is gone: that is the whole secret of the soup.