Edha

Edha refers to a type of traditional Indonesian dish, commonly found in Sundanese cuisine. It is a spicy and savory broth that typically includes fish or seafood, often small fish like ikan teri (anchovies) or shrimp. The broth is characterized by its vibrant red color, achieved through the use of chili peppers and sometimes turmeric. Other common ingredients in edha include ginger, garlic, shallots, lemongrass, and galangal, which contribute to its complex and aromatic flavor profile.

The preparation of edha usually involves simmering these ingredients together to extract their flavors. The dish is often served hot and can be enjoyed on its own as a light soup or as an accompaniment to rice and other dishes. Variations exist across different regions and households, with some versions incorporating vegetables such as long beans or eggplant. Edha is appreciated for its refreshing taste and its purported health benefits, often consumed when feeling unwell or to warm up. Its popularity stems from its simple yet potent combination of spices and fresh ingredients, making it a staple in many Indonesian homes and eateries.