Hello everyone here @hivenaija community. How are you all doing. This is my entry for this week hivenaijaweeklyprompt.

Within the complex tapestry of my cultural history, there is a meal that, although highly regarded by my people, does not even slightly arouse my sense of taste buds. Let me introduce you to Editan Soup, a traditional Nigerian dish that is highly appreciated for its strong taste and cultural importance. But even though it's a common dish on dinner tables all around the nation, I can't seem to get into its charms. Come along on a contemplative journey as I explore the subtleties behind my dislike of this well-known meal.

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Editan Soup, scientifically known as Lasianthera africana is commonly used in soups preparation and in folklore for the management of some human ailments. It holds a cherished place within the culinary tapestry of Nigeria, particularly among the Efik and Ibibio ethnic groups of the South-South region.

Some of the ingredients used to prepare the soup include:
cow skin, snail (optional),smoked fish,beef, periwinkle,crayfish (grounded),pepper (blended),Maggi cubes,salt,red oil,editan leaf (sliced),Sock fish,water leaf.

Moreover, the fact that Editan Soup mostly consumed a lot of palm oil for the cooking which makes me dislike it even more. Although palm oil is widely used in Nigerian cooking and is valued for its unique flavor and rich color, using too much of it in Editan Soup can leave the dish feeling cloying and oily, which takes away from the whole dining experience. I feel heavier after eating the soup than I do afterward because of the oil's glossy sheen, which acts as a continual reminder of its high calorific content.

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However, as someone with a heightened sensitivity to texture, I find the fibrous nature of Editan leaves to be off-putting. Unlike more tender greens commonly found in soups, such as edikanekong soup (vegetable soup), Afang soup, spinach. Editan leaves possess a fibrous texture that can be challenging to chew and digest. The presence of tough, stringy strands detracts from the overall enjoyment of the dish, leaving me grappling with an unwelcome sensation of resistance with each mouthful.

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My dislike of Editan Soup stems from more than just its sensory qualities; it also has cultural and environmental implications. I am a strong supporter of ethical consumption and sustainable agriculture, thus I am really concerned about the ecological effects of harvesting Editan leaves, which are typically collected from wild populations in wooded areas. In addition to endangering the long-term survival of this native plant species, irresponsible harvesting methods used for editan leaves also contribute to habitat degradation and deforestation in environmentally sensitive areas.

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Moreover, Editan Soup's cultural significance in Nigerian society as a gauge of socioeconomic standing and culinary proficiency emphasizes my feeling of disassociation with the dish. As someone who identifies with a wide range of culinary customs and cultural influences, I struggle to connect with the narrow confines of ethnic identity that Editan Soup represents.

To sum up, I dislike Editan soup for reasons other than just taste; it's a result of a complicated interaction between my senses, culture, and the environment. Although I acknowledge its importance in Nigeria's culinary history, I am unable to ignore the obstacles to enjoyment it personally poses. I'm still willing to try new foods and respect the rich diversity of my background as I make my way through the complex terrain of my cultural identity.

THANK YOU SO MUCH FOR READING AND FOR YOUR COMMENT.

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