Different ethnic groups in the Central Highlands in general and in Daklak province in particular are living closed to nature. They benefit not-to-be messed local dishes to comapare to other different groups in other areas.
Ede people process wild egg-plant soup in different ways, they cook it with fresh or dried fish and meat, frog,… Three different must have ingredients made this local dish great and unique taste are leaves of chilly, cinnamon and allium odorum.
Along with enjoying this soup well done, Ede people also have it raw by grinding egg-plants into pieces then add salt, chilly, seasoning and leaves of chilly, cinnamon and allium odorum. As a fact, Ede people do not often go to the market, so, egg-plant soup is really common to them.