Ewedu Soup

🧂 Ingredients

• 300 g Fresh Ewedu leaves (jute leaves)
• 2 tbsp Locust beans (iru)
• 1/4 tsp Potash (kaun)
• 1 piece Stock cube
• 1/2 cup Water
• to taste Salt
• to taste Pepper (optional)

👨‍🍳 Instructions

1. 1

   Prepare the Ewedu leaves: Ensure the leaves are thoroughly washed to remove any dirt or grit. Remove the stems, keeping only the tender leaves.

   ⏱️ 10 minutes
2. 2

   Cook the Ewedu: Place the washed Ewedu leaves in a pot. Add the 1/2 cup of water, crumbled stock cube, and the dissolved potash solution (if using). Bring to a boil over medium-high heat.

   ⏱️ 10 minutes
3. 3

   Achieve the slimy texture: Once the leaves are tender and the water has reduced slightly (about 10 minutes of boiling), it's time to create the characteristic slimy texture. You can use a traditional Ewedu broom (omo igbale) or an immersion blender. For the broom, vigorously whisk or beat the leaves in the pot until they break down and become slimy. If using an immersion blender, blend directly in the pot until the desired sliminess is achieved. Be careful not to over-blend into a watery consistency.

   ⏱️ 5 minutes
4. 4

   Incorporate flavorings: Add the locust beans (iru) and salt to taste. If you prefer a bit of heat, add a pinch of ground pepper. Stir well to combine all the ingredients.

   ⏱️ 2 minutes
5. 5

   Simmer briefly: Allow the soup to simmer for another 2-3 minutes to let the flavors meld. The consistency should be thick and slightly viscous.

   ⏱️ 3 minutes
6. 6

   Serve hot: Ewedu soup is best served immediately. It is traditionally paired with Amala (a swallow made from yam flour) and often accompanied by Gbegiri (beans soup) and a flavorful Nigerian stew (like Ayamase or Obe Ata).

   ⏱️ 1 minute

💡 Pro Tips

• ✓The 'draw' or slimy texture is achieved by breaking down the jute leaves. Potash helps in this process, but it's optional.
• ✓A traditional Ewedu broom (omo igbale) is ideal for achieving the authentic texture, but an immersion blender is a convenient alternative.
• ✓Ewedu is often served as part of a trio with Gbegiri (beans soup) and a spicy stew (like Ayamase or Obe Ata) for a complete Yoruba meal.
• ✓Ensure leaves are very clean before cooking.

🔄 Variations

• Adjust the amount of potash used to control the level of sliminess.
• For a less slimy soup, reduce or omit the potash and blend for a shorter time.
• Some add a small piece of smoked fish or dried shrimp for added depth of flavor.

🥗 Nutrition

Per serving