My Unforgettable Editan Soup Experience

It had been three decades since l last cooked Editan soup, a delicacy from my hometown in Akwa Ibom. The memories of helping my late mother in the kitchen as a small boy came flooding back, and I wondered if I still had the touch.

Life had taken me on a different path, and I hadn't had the opportunity to cook Editan soup since leaving my mother's house in the year 2000, then in was only 15 years old, the rest was just a visit. When I got married, my wife had taken over the cooking duties, and I had grown accustomed to enjoying her delicious meals.

My had traveled to the village for holidays, and I was craving for this Akwa Ibom delicacy, Editan soup. I was determined to satisfy my craving, I headed to the market to purchase the necessary ingredients. I bought all the required ingredients, including meat, fish, Periwinkle, onions, fresh pepper, and palm oil.

I had paid the market woman to slice the Edita leaves for me. Had I forgotten the intricacies of cooking Editan soup? But as I started chopping the onions and grinding the pepper, my hands seemed to move on autopilot, guided by the memories of my mother's kitchen.

I boiled the Editan leaves for 10 minutes, washed them to remove the bitter taste, and filtered them using a plastic filter.

As the water drained, I chopped the water leaves and squeezed out the excess water. As I added the ingredients to the pot, I felt a sense of excitement and nervousness. Would the soup turn out as delicious as my mother's?

Finally, the moment of truth arrived. I tasted the soup with a lump of garri, and my eyes widened in amazement. It was as if my mother's spirit had guided my hands, and the soup had turned out perfectly.

I couldn't believe that, after three decades, I can still manage to cook Editan soup to perfection. From that day on, I realized that no matter how much time passes, the skills and knowledge we acquire in our youth remain with us, waiting to be rekindled.